Corzetti Pasta with Veal Ragu Recipe

Name: Corzetti Pasta with Veal Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms; 3 cups hot water; 1/4 cup extra-virgin olive oil; 1 sweet onion, cut into 1/2-inch dice; 2 carrots, cut into 1/2-inch dice; 1 celery rib, cut into 1/2-inch dice; Two 3/4-pound veal shanks (about 1 1/2 inches thick), meat cut into 2-inch pieces and bones reserved; Salt and freshly ground pepper; All-purpose flour, for dusting; 1 cup dry red wine; One 14-ounce can peeled Italian tomatoes, crushed by hand; 1 marjoram sprig, plus 1 1/2 teaspoons chopped leaves; 1 pound corzetti or pappardelle; Shaved Parmigiano-Reggiano cheese, for serving

Servings: persons

1 ounce dried porcini mushrooms
3 cups hot water
1/4 cup extra-virgin olive oil
1 sweet onion, cut into 1/2-inch dice
2 carrots, cut into 1/2-inch dice
1 celery rib, cut into 1/2-inch dice
Two 3/4-pound veal shanks (about 1 1/2 inches thick), meat cut into 2-inch pieces and bones reserved
Salt and freshly ground pepper
All-purpose flour, for dusting
1 cup dry red wine
One 14-ounce can peeled Italian tomatoes, crushed by hand
1 marjoram sprig, plus 1 1/2 teaspoons chopped leaves
1 pound corzetti or pappardelle
Shaved Parmigiano-Reggiano cheese, for serving

1
In a large measuring cup, soak the porcini in the hot water until softened, 15 minutes.
2
Using a slotted spoon, scoop out the mushrooms and squeeze the liquid back into the cup.
3
Chop the mushrooms.
4
Meanwhile, in a large enameled cast-iron casserole, heat 2 tablespoons of the oil.
5
Add the onion, carrots and celery and cook over moderate heat, stirring until softened, 6 minutes; spoon onto a plate.
6
Add the remaining 2 tablespoons of oil to the casserole.
7
Season the veal with salt and pepper and dust with flour.
8
Add the meat and bones to the casserole and cook over moderately high heat, turning once, until browned, 10 minutes.
9
Add the wine and cook, scraping up any bits, until nearly evaporated, about 5 minutes.
10
Return the vegetables to the casserole.
11
Add the tomatoes, marjoram sprig and porcini.
12
Slowly pour in 2 cups of the porcini liquid, stopping when you reach the grit.
13
Season with salt and pepper and bring to a boil.
14
Cover and simmer over very low heat until the meat is very tender, 2 hours.
15
Scoop the marrow from the bones and stir it into the ragu.
16
Discard the bones and marjoram sprig and stir in the chopped marjoram.
17
In a large pot of boiling salted water, cook the pasta until al dente.
18
Add the pasta to the ragu and toss gently.
19
Serve in deep bowls, passing the cheese on the side.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms, 3 cups hot water, 1/4 cup extra-virgin olive oil, 1 sweet onion, cut into 1/2-inch dice, and more.

Yes, Corzetti Pasta with Veal Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corzetti Pasta with Veal Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions