Best Veal Ragout With Sage And Garganelli Recipes

Veal Ragu with Gorgonzola image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 18

1 1/2 pounds ground veal
2 tablespoons EVOO
Salt and pepper
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

Steps:

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

Veal Ragout image

Provided by lazyme

Categories Veal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 1/2 lbs veal, 1-inch cubes
10 3/4 ounces cream of chicken and mushroom soup, this should read creamy chicken mushroom soup
1/2 cup water
1/2 cup dry white wine
1 teaspoon lemon juice
1/2 teaspoon dried rosemary
1/4 teaspoon pepper
1/8 teaspoon garlic powder
3 medium carrots, sliced
1 cup mushroom, halved

Steps:

In 4-quart Dutch oven over medium-high heat, in hot oil, cook half of the veal until browned, stirring often.
Remove; set aside.
Repeat with remaining veal.
Pour off fat.
In same Dutch oven, combine soup, water, wine, lemon juice, rosemary, pepper and garlic powder; add carrots.
Heat to boiling.
Return veal to Dutch oven.
Reduce heat to low.
Cover; cook 45 minutes, stirring occasionally.
Uncover; add mushrooms.
Cook 15 minutes or until slightly thickened and veal is fork-tender, stirring occasionally.
If desired, garnish with fresh parsley.

Nutrition Facts : Calories 353, Fat 18.5, SaturatedFat 5.7, Cholesterol 139.5, Sodium 174.3, Carbohydrate 6.1, Fiber 1.6, Sugar 2.7, Protein 33.9

Veal Ragout With Caraway Seeds image

Provided by Charlotte J

Categories Veal

Time 1h36m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs boneless shoulder veal, cut into 1-inch cubes
salt
ground black pepper
3 tablespoons butter
1/2 cup onion, finely chopped
2 tablespoons flour
1 1/2 tablespoons caraway seeds
1 1/2 cups chicken stock
1 cup mushroom, thinly sliced

Steps:

Sprinkle veal cubes with salt and a few grindings of pepper.
In a 10" or 12" skillet, over medium heat, melt butter, add onion and saute 6 to 8 minutes or until translucent.
Stir in the veal cubes and sprinkle with flour and caraway seed.
Stir to coat the veal evenly with the mixture.
Cover tightly and cook over a low heat for 10 minutes, shaking the pan every now and then to keep the veal from sticking.
Stir in the stock, bring to a boil and reduce heat to low.
Add the mushrooms, cover and simmer for 1 hour, or until veal is tender.
Add more stock by the tablespoon if the veal seems too dry or the gravy too thick.
Taste for seasoning and serve.
Delicious over buttered noodles.