Penne with Veal Ragu Recipe

Name: Penne with Veal Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound ground veal; 3/4 pound mild pork sausage with fennel seeds, casings removed; Kosher salt and freshly ground pepper; 1 small fennel bulbhalved, cored and finely diced, fronds reserved; 1 medium carrot, finely diced; 1 garlic clove, smashed; 1 cup whole milk; 1 cup dry white wine; 1 cup canned peeled Italian tomatoes, drained and crushed; 3 tablespoons tomato paste; 1 tablespoon chopped marjoram; 1/2 cup beef stock or canned low-sodium broth; 3/4 pound penne pasta; A mixture of freshly grated Pecorino Romano and Parmigiano-Reggiano cheese, for serving

Servings: persons

1 tablespoon extra-virgin olive oil
1 pound ground veal
3/4 pound mild pork sausage with fennel seeds, casings removed
Kosher salt and freshly ground pepper
1 small fennel bulbhalved, cored and finely diced, fronds reserved
1 medium carrot, finely diced
1 garlic clove, smashed
1 cup whole milk
1 cup dry white wine
1 cup canned peeled Italian tomatoes, drained and crushed
3 tablespoons tomato paste
1 tablespoon chopped marjoram
1/2 cup beef stock or canned low-sodium broth
3/4 pound penne pasta
A mixture of freshly grated Pecorino Romano and Parmigiano-Reggiano cheese, for serving

1
In a large skillet, heat the olive oil until shimmering.
2
Add the veal and sausage and season with salt and pepper.
3
Cook over moderately high heat, stirring occasionally and breaking the meat into walnut-size pieces, until just browned, about 20 minutes.
4
Add the fennel, carrot and garlic and cook until the vegetables begin to soften, about 4 minutes.
5
Add the milk and simmer until reduced by three-quarters, about 5 minutes.
6
Add the wine, tomatoes, tomato paste and marjoram and cook until reduced by half.
7
Add the stock, season with salt and pepper and simmer over low heat until the liquid has reduced by three-quarters, about 20 minutes.
8
In a large pot of boiling salted water, cook the penne until al dente; drain.
9
Add the penne to the veal sauce and cook over moderate heat, stirring to coat the penne with the sauce.
10
Divide the penne among 6 bowls, sprinkle with the reserved fennel fronds and serve, passing the cheese at the table.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 pound ground veal, 3/4 pound mild pork sausage with fennel seeds, casings removed, Kosher salt and freshly ground pepper, and more.

Yes, Penne 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.

Penne with Veal Ragu

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