Pappardelle with Veal Ragu
This pasta dish is so delicious!! …I was lucky to get this picture before my hubby gobbled it up ..
This special ragu is made with ground veal…a delicate meat and a bit more pricier than the traditional beef or pork, but well worth the indulgence should you prefer a lighter ragu.
The veal is sauteed with minced onions, garlic, sliced mushrooms and herbs de Provence until the meat is caramelized and all the liquid is evaporated. Then the plum tomatoes and white wine are added and the sauce simmers for about 45 minutes….delicioso!!
I prefer to use a wide flat egg pasta such as Tagliatelle or Pappardelle because these ribbons of pasta are so light and wrap delicately around this flavorful sauce. Serve with plenty of pecorino romano cheese …grated or shaved…and sprinkle some fresh basil on top to add freshness and color.
It’s a symphony of flavors in your mouth… Enjoy!!
Kathleen Barbato….3 Italian Sisters ♥
- 1 lb fresh or imported pappardelle pasta
- 1 lb ground veal
- 2 tbsp. extra virgin olive oil
- ½ onion minced
- 8oz bella or white button mushrooms, sliced thin
- 1 teaspoon herbs de Provence
- 2 cloves garlic, minced
- ½ cup white wine
- 2- 28oz cans Italian plum tomatoes, crushed by hand or blended
- salt, pepper to taste
- 1 whole dried chili pepper (optional)
- ½ tsp sugar if tomatoes are acidic
- fresh chopped basil leaves
- Grated Pecorino Romano cheese.
- Bring large pot of salted water to a boil.
- Prepare sauce: Saute ground veal with onions, mushrooms and herbs. until liquid from meat and mushrooms are absorbed and mixture begins to brown and caramelize to intensify the flavors.
- Add the garlic and saute for 2 minutes more. Then add white wine and simmer to deglaze pan, Add tomatoes and season with salt/pepper. May add a chili pepper if you like spicy.
- Let sauce simmer for 45min- 1 hour on medium heat. stir occasionally.
- Sauce will thicken. Add fresh basil to freshen up sauce. Set sauce aside and keep warm
- Add pasta to boiling water. Simmer till al dente or to desired softness. Drain well and transfer to a large serving bowl. toss with sauce and top with Pecorino romano cheese and fresh basil as desired. Serve immediately and pass around more Pecorino Romano cheese. Buon Appetito!!
- italiansisters.com
