Veal Ragu with Gorgonzola Recipe

Name: Veal Ragu with Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds ground veal; 2 tablespoons EVOO; Salt and pepper; 1/2 teaspoon ground allspice; Freshly grated nutmeg; 3 to 4 cloves garlic, finely chopped; 1 carrot, peeled and finely chopped; 1 onion, finely chopped; 3 tablespoons fresh sage leaves, thinly sliced; 2 tablespoons fresh thyme leaves, finely chopped; 3 tablespoons tomato paste; 1 1/2 cups chicken stock; 1 cup whole milk or light cream; 1 cup dry white wine; 4 ounces gorgonzola dolce cheese; 1 to 1 1/2 pounds pappardelle or rigatoni (6 to 8 portions); Freshly grated Parmigiano-Reggiano, for passing

Servings: persons

1 1/2 pounds ground veal
2 tablespoons EVOO
Salt and pepper
1/2 teaspoon ground allspice
Freshly grated nutmeg
3 to 4 cloves garlic, finely chopped
1 carrot, peeled and finely chopped
1 onion, finely chopped
3 tablespoons fresh sage leaves, thinly sliced
2 tablespoons fresh thyme leaves, finely chopped
3 tablespoons tomato paste
1 1/2 cups chicken stock
1 cup whole milk or light cream
1 cup dry white wine
4 ounces gorgonzola dolce cheese
1 to 1 1/2 pounds pappardelle or rigatoni (6 to 8 portions)
Freshly grated Parmigiano-Reggiano, for passing

1
Bring the veal to room temperature.
2
Heat a Dutch oven or large pot over medium-high heat with the EVOO.
3
Pat dry the veal with paper towels, and add to the pot.
4
Caramelize, brown and crumble the veal.
5
Sprinkle with salt and pepper, the allspice and a few grates of nutmeg.
6
Next add the garlic, carrots, onions, sage and thyme.
7
Cook, partially covered, 8 to 10 minutes, stirring occasionally.
8
Add the tomato paste and stir until fragrant, 1 minute.
9
Add the stock, milk, wine and gorgonzola.
10
Reduce the heat and simmer at a low bubble for 1 hour, stirring occasionally.
11
Cool and store in the refrigerator for a make-ahead meal.
12
To serve, heat the ragu over medium heat while you bring a large pot of water to boil for the pasta.
13
Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy cooking water before draining.
14
Toss the pasta with the water and half of the sauce.
15
Serve in shallow bowls, topped with the remaining ragu.
16
Pass the grated cheese at the table.

441

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 17 ingredients. The key ingredients include: 1 1/2 pounds ground veal, 2 tablespoons EVOO, Salt and pepper, 1/2 teaspoon ground allspice, and more.

Yes, Veal Ragu with Gorgonzola 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 Gorgonzola

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