VEAL AND OLIVE RAGù WITH PAPPARDELLE
Make and share this Veal and Olive Ragù With Pappardelle recipe from Food.com.
Provided by Redsie
Categories Veal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.
- While the pasta is working, in a large, deep skillet, heat the oil, 2 turns of the pan, over medium-high heat.
- Add the butter to melt, then add the veal and season with salt and a little pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.
- Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rosemary and tomato paste and cook for 2 minutes, then stir in the olives and heat through for 1 minute. Stir in the wine, scraping up the browned bits from the bottom of the pan, for 1 minute. Stir in the beef broth and parsley and simmer for 2 minutes. Stir in the lemon peel.
- Add the pasta to the sauce and stir in 1/2 cup cheese. Serve hot with extra cheese.
Nutrition Facts : Calories 568.4, Fat 18.9, SaturatedFat 5.7, Cholesterol 98.2, Sodium 658.1, Carbohydrate 61.5, Fiber 3.9, Sugar 3.8, Protein 33.2
PAPPARDELLE WITH VEAL AND PORK RAGU
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- 1. In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly browned, about 2 minutes. Lower the heat to medium and add the butter. Stir in the mushrooms, onions, carrots, celery, thyme, and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until soft, about 5 minutes more.
- 2. Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally and adjust the heat if necessary so the sauce simmers gently.
- 3. When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt and pepper. Add the pasta to the sauce and mix well. Serve garnished with basil.
VEAL RAGU WITH CAMPANELLE
This recipe tastes like a meeting of Osso Buco and Lasagna Bolognese, yet it's made on the stovetop. Campanelle is a ruffled pasta that resembles small lasagna noodles. I find this cut in imported brands, such as Barilla. If you cannot find campanelle, any curled short pasta or rigatoni pasta may be substituted.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. Add carrot, onion, garlic and bay, season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring frequently, to soften veggies and combine flavors. Deglaze the pan with 1/2 cup white wine, scraping up all the good bits from the bottom of the pan. Cook the alcohol out of the wine, 1 or 2 minutes. Add broth to the skillet and reduce heat to medium low. Stir in tomatoes and bring sauce to a bubble. Simmer sauce until ready to serve. Add torn basil and wilt the leaves into the hot sauce. Remove bay leaf from the sauce. Toss hot cooked pasta with 1/2 cup, a couple of handfuls, grated cheese. Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter. Serve with extra cheese for topping. Garnish platter with additional basil tops.
VEAL AND LIVE RAGU WITH PAPPARDELLE
Steps:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain. 2. While the pasta is working, in a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the butter to melt, then add the veal and season with salt and a little pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rosemary and tomato paste and cook for 2 minutes, then stir in the olives and heat through for 1 minute. Stir in the wine, scraping up the browned bits from the bottom of the pan, for 1 minute. Stir in the beef broth and parsley and simmer for 2 minutes. Stir in the lemon peel. 3. Add the pasta to the sauce and stir in 1/2 cup cheese. Serve hot with extra cheese.
TAGLIATELLE WITH VEAL AND PEA RAGU
Make and share this Tagliatelle With Veal and Pea Ragu recipe from Food.com.
Provided by Terese
Categories Veal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Trim veal of any large bits of sinew or fat and cut into small pieces (about 2cm). Lightly dust the veal with flour and shake off any excess.
- Heat a frying pan on high, add 2 tablespoons of the olive oil and fry the veal until brown all over (be careful not to overcrowd the pan; do it in two batches if necessary). Season with salt and pepper and set aside.
- Heat a heavy-based saucepan and add the remaining oil and butter. When frothing, add the onion and garlic. Cook, stirring, for a couple of minutes before adding the carrot and celery, then season with salt and freshly ground pepper. Cook for about 5 minutes on medium until soft and lightly golden. Add the browned veal, the wine, sage leaves and a quarter of a cup of water. When it comes to the boil, reduce the temperature to a simmer, cover and cook for about 35 minutes (you may need to add just a little more water if there is not enough liquid). If you are using fresh peas, pod them and add them now. Otherwise continue to cook for another 10 minutes or until the veal has become meltingly tender, adding the frozen peas for the last couple of minutes.
- To serve: cook pasta in plenty of salted boiling water until al dente; drain and toss through the veal and pea ragu. Add a knob of butter and a tablespoon of grated Parmesan cheese. Serve immediately, sprinkled with a little parsley, and offer more grated Parmesan on the side.
- Note: This sauce can be made one or two days ahead of time up to the point where you have added and cooked the peas. Then gently reheat and proceed as before.
- If using fresh peas, ensure you either pod them yourself or use ones that have been recently podded, as they quickly become mealy.
Nutrition Facts : Calories 840.9, Fat 27.3, SaturatedFat 9, Cholesterol 202.9, Sodium 320.9, Carbohydrate 93.7, Fiber 6.9, Sugar 7.5, Protein 43.4
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PAPPARDELLE WITH VEAL RAGù RECIPE - GRACE PARISI | FOOD & …
From foodandwine.com
5/5 Total Time 2 hrs 45 minsServings 8
- Season the veal with salt and pepper and dust with flour, tapping off the excess. In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil. Add the veal and cook over moderately high heat until browned all over, about 12 minutes. Transfer the veal to a plate.
- Add the remaining 1/4 cup of oil to the casserole. Stir in the onion, garlic, coriander and fennel and cook over low heat for 5 minutes. Add the wine and boil until reduced to 1/3 cup, 5 minutes. Add the tomatoes and cook over moderately high heat for 5 minutes. Add the stock and rosemary and bring to a boil. Add the veal, cover partially and cook over low heat until very tender, 2 hours.
- Remove the meat and shred it. Boil the sauce until slightly reduced, about 10 minutes. Stir in the meat.
- In a large pot of boiling salted water, cook the pappardelle until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Serve with cheese at the table.
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- Season the veal shanks with salt and pepper and dredge them in flour, shaking off the excess. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the veal shanks and cook over high heat, turning, until browned all over, about 15 minutes. Transfer the shanks to a plate.
- Add the garlic, carrots, celery, and onion to the casserole and cook over moderate heat, stirring frequently, until lightly browned, about 5 minutes. Add the wine and balsamic vinegar and cook over high heat, stirring occasionally, until the liquid has reduced to a thick syrup, about 25 minutes.
- Return the veal shanks to the casserole and add the tomatoes and their liquid, the beef broth, 1 rosemary sprig, 2 tablespoons of the basil and the water. Season with salt and pepper and bring to a boil. Cover partially and cook over low heat, stirring occasionally, until the veal is very tender, about 2 1/2 hours.
- Transfer the veal to a plate and let cool slightly. Discard the bones. Cut the meat into 1-inch pieces.
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