Name: Veal Ragout Pasta
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb veal stew meat, cubed; 1 onion, diced; 2 cloves garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 1 can (14 oz) crushed tomatoes; 1 cup beef broth; 1/2 cup red wine; 1 tsp dried thyme; 1 tsp dried oregano; Salt and pepper to taste; 1 lb pasta of your choice; Grated Parmesan cheese, for serving; Fresh parsley, chopped, for garnish

Instructions

In a large Dutch oven or heavy-bottomed pot, heat some olive oil over medium heat. Add the veal cubes and cook until browned on all sides, about 5 minutes. Remove the veal from the pot and set aside.
In the same pot, add the diced onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the browned veal back into the pot, along with the crushed tomatoes, beef broth, red wine, dried thyme, dried oregano, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 2 hours, stirring occasionally.
While the veal ragout is simmering, cook the pasta according to package instructions until al dente. Drain and set aside.
Once the veal is tender and the sauce has thickened, taste and adjust the seasoning if needed.
To serve, plate a portion of cooked pasta, ladle the veal ragout on top, and garnish with grated Parmesan cheese and fresh parsley.

Ingredients

Instructions

Nutrition Facts

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