Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil,

  2. 2 turns of the pan

  3. 1 1/4 pounds ground veal

  4. 1 carrot , chopped

  5. 1 onion, chopped

  6. 2 cloves garlic , chopped

  7. 1 bay leaf , fresh or dried Salt and freshly ground black pepper

  8. 1/2 cup white wine

  9. 1/2 cup beef, chicken or vegetable broth

  10. 1 (28-ounce) can crushed tomatoes

  11. 12 to 15 leaves fresh basil , torn or shredded, plus extra for garnish

  12. 1 pound campanelle pasta, curly small lasagna shapes, cooked to al dente Grated Parmigiano, plus

  13. 1/2 cup plus some for passing at the table

Instructions Jump to Ingredients ↑

  1. 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.


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