Veal Ragu Pasta
4 - 6 people
00h 15
04h 00
ButcherBox.ca's Ground Veal Ragu topping your al dente pasta is like a symphony of tastes in your mouth! Less pungent than beef, but with hearty, full flavoured goodness, a ground veal ragu is the perfect sauce for a mouthwatering plate of pasta.
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Ingredients and Method
Ingredients
- 1 lb ButcherBox.ca grass fed, RWA ground veal
- 2 - 3 cups ButcherBox.ca 100% grass fed beef bone broth
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely diced
- 1 celery stalk, thinly sliced
- 1 carrot, grated
- 3 cloves garlic, minced
- 3 - 4 plum tomatoes, roughly chopped
- 1 cup dry vermouth
- 2 bay leaves
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- to taste salt and pepper
- for garnish Italian flat leaf parsley, chopped
- 1 lb rigatoni (or other pasta of your choosing)
Method
- Cook pasta according to package directions to al dente, drain, rinse and set aside.
- Using a large, thick bottomed pot or deep skillet over medium heat, heat olive oil until shimmery. Add onion, garlic, celery and carrots and cook for approximately 7 - 10 minutes, until softened and aromatic, but not browned.
- Add ground veal and saute, breaking into smaller pieces, until no pink remains.
- Add chopped tomatoes and cook for a few minutes, to soften tomatoes.
- Add vermouth and cook for 5 minutes to reduce.
- Add 2 cups of beef broth, thyme, bay leaves, and season with salt and pepper, stir to blend well. Reduce heat to low and simmer for 2.5 hours to 3 hours, longer is ok, too!
- If liquid evaporates while simmering, add more broth or water. Remove bay leaves before serving.
- You can add the cooked pasta to the sauce and stir to coat well, letting it rest for a few minutes to allow all flavours to blend. Alternatively, you can serve sauce spooned over pasta in bowls. Garnish with chopped parsley and, if desired, add shaved parmesan.
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