Veal Ragu With Campanelle

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 1/4 lbs	567g / 20oz	Ground veal
1		Carrot - chopped
1		Onion - chopped
2		Garlic cloves - chopped
1		Fresh or dried bay leaf
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	White wine
1/2 cup	118ml	Beef, chicken or vegetable broth
1		Crushed tomatoes - (28 oz)
12		Fresh basil leaves - (to 15) - torn or shredded
1 lb	454g / 16oz	Campanelle pasta - cooked to al dente
		= (curly small lasagna shapes)
1/2 cup	118ml	Grated Parmigiano - plus some for
		Passing at the table
		Additional basil leaves - for garnish

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C12) - from the TV FOOD NETWORK

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