Veal Ragu Food
RAGU BOLOGNESE
this is one of our favorite meat sauces although it is a bit of work. this works well with campanelle or penne to catch the sauce
Provided by chia2160
Categories Veal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- in a large heavy pot heat oil and butter.
- add onions, celery, carrots, garlic and cook until vegetables are translucent.
- add the meats and stir, cooking until no longer pink 10-15 minutes.
- drain excess fat from pan and return to heat.
- add milk and cook until almost dry, about 10 minutes.
- add tomatoes and herbs and simmer about 15 minutes.
- add wine and broth, bring to a boil.
- lower to simmer, and cook partially covered for 2 1/2 hrs, stirring every 30 minutes.
- season with salt and pepper to taste.
RAGU BOLOGNESE
This is the real deal, an authentic recipe for a meat sauce.
Provided by Mike Oxsolong
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.
Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 g
VEAL RAGOUT
In Holland a meat ragout is a common dish. It is a creamy sauce served over cooked rice, pasta, or mashed potatoes. Sometimes it's made with mushrooms, or other vegetables, but often there's meat in the sauce. This version is made with veal. It's very good.
Provided by PanNan
Categories Veal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Brown piece of veal in butter.
- Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
- Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
- Remove solids with a slotted spoon.
- Discard vegetables, herbs, and seasonings.
- Slice the veal into small bite size pieces.
- Make sauce- melt butter, add flour and stir constantly for a few minutes.
- Gradually add broth.
- Add meatballs and veal pieces back to the sauce.
- Add lemon, stir.
- Add cream, stir.
- Serve over rice, pasta or mashed potatoes.
VEAL RAGU WITH GORGONZOLA
Serve with salad of dark greens such as kale or spinach and crusty bread.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Bring the veal to room temperature.
- Heat a Dutch oven or large pot over medium-high heat with the EVOO. Pat dry the veal with paper towels, and add to the pot. Caramelize, brown and crumble the veal. Sprinkle with salt and pepper, the allspice and a few grates of nutmeg. Next add the garlic, carrots, onions, sage and thyme. Cook, partially covered, 8 to 10 minutes, stirring occasionally. Add the tomato paste and stir until fragrant, 1 minute. Add the stock, milk, wine and gorgonzola. Reduce the heat and simmer at a low bubble for 1 hour, stirring occasionally. Cool and store in the refrigerator for a make-ahead meal.
- To serve, heat the ragu over medium heat while you bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy cooking water before draining. Toss the pasta with the water and half of the sauce. Serve in shallow bowls, topped with the remaining ragu. Pass the grated cheese at the table.
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 RAGU
Steps:
- bring 1 cup water and mushrooms to a boil in small pan. remove from heat and let stand 15 min then drain excess liquid but keep it. coarsely chop mushrooms and set mushrooms and liquid aside. heat oil in skillet. add carrot onion celery parsley and garlic and sauté. sauté until tender. add veal and sauté until brown about 5 min. add wine. increase heat to high and boil until wine is almost evaporated. add 1 cup beef broth and boil 10 min. add mushroom liquid. and simmer till almost absorbed. mix in tomatoes with liquid, mushrmns, thyme, and simmer until thickened while adding in remaining beef broth. season with salt and pepper. cook pasta. sprinkle with cheese and a bit of fresh parsley to top.
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- 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.
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- In a large skillet, heat 2 tablespoons of the oil. Season the veal with salt and pepper and dust with the flour, tapping off any excess. Add half of the veal to the skillet and cook over moderate heat, turning once or twice, until browned, about 8 minutes. Transfer the veal to the pressure cooker. Repeat with the remaining 2 tablespoons of oil and veal.
- Add the carrot, onions, garlic, sage and porcini to the skillet and cook over low heat until slightly softened, about 2 minutes. Add the wine and vinegar and scrape up any browned bits stuck to the pan. Scrape the mixture into the pressure cooker. Add the stock and 1/2 cup of the porcini soaking liquid, stopping before you reach the grit at the bottom. Season lightly with salt and pepper and bring to a boil.
- Cover and close the pressure cooker according to the manufacturer’s instructions. Cook at moderately low heat, maintaining high pressure for 25 minutes. Gently release the pressure by depressing the valve or by running cold water over the top. Transfer the ragù to a bowl and serve over polenta, noodles or crusty bread.
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