Best 2 Veal Ragu With Campanelle Recipes

Veal ragu with campanelle is a classic Italian dish that is sure to please everyone at your table. The rich, flavorful sauce is made with veal, tomatoes, and red wine, and it is simmered until it is thick and delicious. The campanelle pasta is the perfect complement to the sauce, as it holds the sauce well and cooks evenly. This dish is easy to make and can be tailored to your own preferences. For example, you can add more or less red wine, or you can use different types of vegetables. No matter how you make it, veal ragu with campanelle is a surefire hit.

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

RAGU BOLOGNESE

ragu bolognese image

this is one of our favorite meat sauces although it is a bit of work. this works well with campanelle or penne to catch the sauce

Provided by chia2160

Categories Veal

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup olive oil
4 tablespoons butter
2 onions, chopped
4 stalks celery, finely chopped
1 carrot, scraped and finely chopped
5 cloves garlic, sliced
1 lb ground veal
1 lb ground pork
1/2 lb ground beef
1/4 lb pancetta, minced
1/2 cup milk
1 (28 ounce) can chopped tomatoes
2 tablespoons dried oregano
6 tablespoons chopped fresh basil
2 bay leaves
1 cup white wine
2 cups beef stock
salt and pepper

Steps:

in a large heavy pot heat oil and butter.
add onions, celery, carrots, garlic and cook until vegetables are translucent.
add the meats and stir, cooking until no longer pink 10-15 minutes.
drain excess fat from pan and return to heat.
add milk and cook until almost dry, about 10 minutes.
add tomatoes and herbs and simmer about 15 minutes.
add wine and broth, bring to a boil.
lower to simmer, and cook partially covered for 2 1/2 hrs, stirring every 30 minutes.
season with salt and pepper to taste.

VEAL RAGU WITH GORGONZOLA

Veal Ragu with Gorgonzola image

Serve with salad of dark greens such as kale or spinach and crusty bread.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 18

Ingredients

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.

Tips:

For a richer flavor, use a combination of ground veal and ground pork.
Brown the meat in batches to prevent it from steaming and becoming tough.
Use a large Dutch oven or braising pan to cook the ragu so that there is plenty of room for the sauce to simmer.
Add a splash of red wine or beef broth to the pot to deglaze the pan and add flavor.
Simmer the ragu for at least 1 hour, or until the meat is tender and the sauce has thickened.
Serve the ragu over pasta, polenta, or mashed potatoes.

Conclusion:

Veal ragu is a delicious and versatile dish that can be served with a variety of sides. It is a great way to use up leftover veal or pork, and it is also a good choice for a weeknight meal. With a little planning and effort, you can easily make a delicious veal ragu that your family and friends will love.