Best 2 Veal Carrot And Chestnut Ragoût Recipes

Veal, carrot and chestnut ragoût is a hearty and flavorful dish that is perfect for a winter meal. Veal is a delicious and tender meat that pairs well with the sweetness of carrots and chestnuts. The ragoût is also easy to make and can be prepared in a single pot. With a few simple ingredients, you can create a delicious and satisfying meal that will warm you up on a cold night.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL RAGU WITH CAMPANELLE

Veal Ragu with Campanelle image

This recipe tastes like a meeting of Osso Buco and Lasagna Bolognese, yet it's made on the stovetop. Campanelle is a ruffled pasta that resembles small lasagna noodles. I find this cut in imported brands, such as Barilla. If you cannot find campanelle, any curled short pasta or rigatoni pasta may be substituted.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds ground veal
1 carrot, chopped
1 onion, chopped
2 cloves garlic, chopped
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1/2 cup white wine
1/2 cup beef, chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
12 to 15 leaves fresh basil, torn or shredded, plus extra for garnish
1 pound campanelle pasta, curly small lasagna shapes, cooked to al dente
Grated Parmigiano, plus 1/2 cup plus some for passing at the table

Steps:

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.

VEAL, CARROT AND CHESTNUT RAGOûT

Veal, Carrot and Chestnut Ragoût image

Categories Nut Vegetable Stew High Fiber Dinner Meat Veal Carrot Fall Chestnut Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 10

Ingredients

18 fresh chestnuts
2 1/2 pounds veal stew meat, cut into 2x1-inch pieces
4 tablespoons olive oil
1 1/2 cups chopped onion
1 1/2 tablespoons chopped garlic
1 bay leaf
2 1/2 cups canned low-salt chicken broth
3/4 cup dry white wine
6 medium carrots, peeled, cut into 1-inch pieces
3 tablespoons chopped fresh sage

Steps:

Preheat oven to 400°F. Using small sharp knife, cut an X in each chestnut. Place in roasting pan. Bake until tender and shells loosen, about 35 minutes. Cool slightly. Remove hard shell and papery brown skin from each nut. Set nuts aside.
Pat veal pieces dry with paper towels. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes. Using slotted spoon, transfer veal to large bowl.
Heat 2 tablespoons oil in same pot. Add onion, garlic and bay leaf. Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes. Stir in broth and wine. Add veal and any accumulated juices from bowl. Bring to boil. Reduce heat. Cover; simmer 45 minutes, stirring occasionally.
Add carrots to stew. Cover and cook until carrots are almost tender, about 25 minutes. Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer. Stir in nuts and sage. Simmer until nuts are heated through, about 3 minutes. Discard bay leaf. Transfer ragout to bowl.

Tips:

Use high-quality ingredients for the best flavor. Look for fresh, tender veal, sweet carrots, and flavorful chestnuts.
Brown the veal in batches to prevent overcrowding and ensure even cooking.
Don't overcrowd the pot when adding the vegetables. Cook them in batches if necessary to prevent them from steaming instead of sautéing.
Use a good quality red wine for the sauce. A dry red wine with medium body and good acidity will work well.
Simmer the sauce for at least 30 minutes to allow the flavors to meld and develop.
Serve the ragout with mashed potatoes, egg noodles, or rice.

Conclusion:

Veal, carrot, and chestnut ragout is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. The veal is tender and flavorful, the carrots are sweet and earthy, and the chestnuts add a nutty richness. The sauce is rich and flavorful, and the whole dish is sure to please everyone at the table.