Veal Ragu with Campanelle Recipe

Name: Veal Ragu with Campanelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 1 1/4 pounds ground veal; 1 carrot, chopped; 1 onion, chopped; 2 cloves garlic, chopped; 1 bay leaf, fresh or dried; Salt and freshly ground black pepper; 1/2 cup white wine; 1/2 cup beef, chicken or vegetable broth; 1 (28-ounce) can crushed tomatoes; 12 to 15 leaves fresh basil, torn or shredded, plus extra for garnish; 1 pound campanelle pasta, curly small lasagna shapes, cooked to al dente; Grated Parmigiano, plus 1/2 cup plus some for passing at the table

Servings: persons

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds ground veal
1 carrot, chopped
1 onion, chopped
2 cloves garlic, chopped
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1/2 cup white wine
1/2 cup beef, chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
12 to 15 leaves fresh basil, torn or shredded, plus extra for garnish
1 pound campanelle pasta, curly small lasagna shapes, cooked to al dente
Grated Parmigiano, plus 1/2 cup plus some for passing at the table

1
Heat a large deep skillet over medium high heat.
2
Add oil and veal and brown for 2 or 3 minutes.
3
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.
4
Deglaze the pan with 1/2 cup white wine, scraping up all the good bits from the bottom of the pan.
5
Cook the alcohol out of the wine, 1 or 2 minutes.
6
Add broth to the skillet and reduce heat to medium low.
7
Stir in tomatoes and bring sauce to a bubble.
8
Simmer sauce until ready to serve.
9
Add torn basil and wilt the leaves into the hot sauce.
10
Remove bay leaf from the sauce.
11
Toss hot cooked pasta with 1/2 cup, a couple of handfuls, grated cheese.
12
Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter.
13
Serve with extra cheese for topping.
14
Garnish platter with additional basil tops.

629

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 turns of the pan, 1 1/4 pounds ground veal, 1 carrot, chopped, 1 onion, chopped, and more.

Yes, Veal Ragu with Campanelle falls under the Meat & Poultry 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.

Veal Ragu with Campanelle

How did you like this recipe?

Frequently Asked Questions