Best Veal And Olive Ragù With Pappardelle Recipes

Pappardelle with Veal and Pork Ragu image

Provided by Food Network Kitchen

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 18

1 tablespoon olive oil
4 ounces pancetta, diced
1 tablespoon unsalted butter
12 ounces shiitake mushrooms, woody stems removed and discarded, caps sliced
1 small onion, diced
1 small carrot, diced
1 celery rib, diced
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
1 large tomato, diced
8 ounces ground veal
8 ounces ground pork
2 tablespoons tomato paste
1/2 cup white wine
1 (28-ounce) can San Marzano whole tomatoes
1 pound dried pappardelle pasta
1/2 cup heavy cream
3 tablespoons thinly sliced basil leaves

Steps:

1. In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly browned, about 2 minutes. Lower the heat to medium and add the butter. Stir in the mushrooms, onions, carrots, celery, thyme, and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until soft, about 5 minutes more.
2. Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally and adjust the heat if necessary so the sauce simmers gently.
3. When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt and pepper. Add the pasta to the sauce and mix well. Serve garnished with basil.

Veal and Olive Ragù With Pappardelle image

Provided by Redsie

Categories Veal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 17

salt
1 lb pappardelle pasta, flat pasta or 1 lb other wide flat pasta
2 tablespoons extra virgin olive oil (EVOO)
1 tablespoon butter
1 1/2 lbs ground veal
pepper
1 onion, finely chopped
2 garlic cloves, finely chopped
2 sprigs rosemary, finely chopped
2 tablespoons tomato paste
1 cup pitted large green olives, coarsely chopped
1/2 cup dry white wine
1 cup beef broth
1/3 cup finely chopped flat leaf parsley
2 teaspoons finely grated lemon peel
1/2 cup grated pecorino romano cheese, plus more
pecorino romano cheese, for passing around the table

Steps:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.
While the pasta is working, in a large, deep skillet, heat the oil, 2 turns of the pan, over medium-high heat.
Add the butter to melt, then add the veal and season with salt and a little pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.
Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rosemary and tomato paste and cook for 2 minutes, then stir in the olives and heat through for 1 minute. Stir in the wine, scraping up the browned bits from the bottom of the pan, for 1 minute. Stir in the beef broth and parsley and simmer for 2 minutes. Stir in the lemon peel.
Add the pasta to the sauce and stir in 1/2 cup cheese. Serve hot with extra cheese.

Nutrition Facts : Calories 568.4, Fat 18.9, SaturatedFat 5.7, Cholesterol 98.2, Sodium 658.1, Carbohydrate 61.5, Fiber 3.9, Sugar 3.8, Protein 33.2