Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Extra-virgin olive oil

  2. 1 1/4 lbs 567g / 20oz Ground veal

  3. 1 Carrot - chopped

  4. 1 Onion - chopped

  5. 2 Garlic cloves - chopped

  6. 1 Fresh or dried bay leaf Salt - to taste Freshly-ground black pepper - to taste

  7. 1/2 cup 118ml White wine

  8. 1/2 cup 118ml Beef, chicken or vegetable broth

  9. 1 Crushed tomatoes - (28 oz)

  10. 12 Fresh basil leaves - (to 15) - torn or shredded

  11. 1 lb 454g / 16oz Campanelle pasta - cooked to al dente

  12. 1/2 cup 118ml Grated Parmigiano - plus some for Passing at the table Additional basil leaves - for garnish

Instructions Jump to Ingredients ↑

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


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