↞ recipe box start page
Category: PASTA
Prep Time: Cook Time: Total Time:
3 1/2 to 4 pounds boneless veal shoulder, cut into 3-inch chunks
Salt and freshly ground pepper
All-purpose flour, for dusting
1/2 cup extra-virgin olive oil
1 large sweet onion, finely chopped
4 garlic cloves, minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground fennel
1 1/2 cups dry red wine
Two 28-ounce cans Italian whole tomatoes, drained and chopped
4 cups chicken or veal stock
1 1/2 tablespoons minced rosemary
2 pounds fresh pappardelle
Freshly grated Parmigiano-Reggiano
Directions
Season the veal with salt and pepper and dust with flour, tapping off the excess. In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil. Add the veal and cook over moderately high heat until browned all over, about 12 minutes. Transfer the veal to a plate.
Add the remaining 1/4 cup of oil to the casserole. Stir in the onion, garlic, coriander and fennel and cook over low heat for 5 minutes. Add the wine and boil until reduced to 1/3 cup, 5 minutes. Add the tomatoes and cook over moderately high heat for 5 minutes. Add the stock and rosemary and bring to a boil. Add the veal, cover partially and cook over low heat until very tender, 2 hours.
Remove the meat and shred it. Boil the sauce until slightly reduced, about 10 minutes. Stir in the meat.
In a large pot of boiling salted water, cook the pappardelle until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Serve with cheese at the table.
view more member recipes
Pappardelle with Veal Ragù
view my recipes
print
save
Category: PASTA
Prep Time: Cook Time: Total Time:
3 1/2 to 4 pounds boneless veal shoulder, cut into 3-inch chunks
Salt and freshly ground pepper
All-purpose flour, for dusting
1/2 cup extra-virgin olive oil
1 large sweet onion, finely chopped
4 garlic cloves, minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground fennel
1 1/2 cups dry red wine
Two 28-ounce cans Italian whole tomatoes, drained and chopped
4 cups chicken or veal stock
1 1/2 tablespoons minced rosemary
2 pounds fresh pappardelle
Freshly grated Parmigiano-Reggiano
Directions
Season the veal with salt and pepper and dust with flour, tapping off the excess. In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil. Add the veal and cook over moderately high heat until browned all over, about 12 minutes. Transfer the veal to a plate.
Add the remaining 1/4 cup of oil to the casserole. Stir in the onion, garlic, coriander and fennel and cook over low heat for 5 minutes. Add the wine and boil until reduced to 1/3 cup, 5 minutes. Add the tomatoes and cook over moderately high heat for 5 minutes. Add the stock and rosemary and bring to a boil. Add the veal, cover partially and cook over low heat until very tender, 2 hours.
Remove the meat and shred it. Boil the sauce until slightly reduced, about 10 minutes. Stir in the meat.
In a large pot of boiling salted water, cook the pappardelle until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Serve with cheese at the table.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pappardelle With Veal Ragu ( Chianti-classico 2005 Ll Molino Di Grace)
by ICOOK2
3 1/2 to 4 pounds boneless veal shoulder, cut into 3-inch chunks salt and freshly ground pepper all-purpose flour, for dusting 1/2 cup extra-virgin olive oil 1 large sweet onion, finely chopped
by ICOOK2
3 1/2 to 4 pounds boneless veal shoulder, cut into 3-inch chunks salt and freshly ground pepper all-purpose flour, for dusting 1/2 cup extra-virgin olive oil 1 large sweet onion, finely chopped
Pappardelle With Mixed Meat Sauce
by sgre52160
•4 tablespoons butter •2 tablespoons olive oil •1/2 white onion, chopped •1/2 carrot, chopped •1 celery stalk, chopped •2 1/2 tablespoons pancetta or bacon, diced •7 ounces ground
by sgre52160
•4 tablespoons butter •2 tablespoons olive oil •1/2 white onion, chopped •1/2 carrot, chopped •1 celery stalk, chopped •2 1/2 tablespoons pancetta or bacon, diced •7 ounces ground
Spinach Stuffed Braciole In A Sunday Sauce With Pappardelle
by sgre52160
Braciole 1 (10-ounce) box chopped frozen spinach Salt and freshly ground black pepper Freshly grated nutmeg 2 hard-boiled eggs, peeled and finely chopped 2 tablespoons dried currants or chop
by sgre52160
Braciole 1 (10-ounce) box chopped frozen spinach Salt and freshly ground black pepper Freshly grated nutmeg 2 hard-boiled eggs, peeled and finely chopped 2 tablespoons dried currants or chop
Pappardelle With Rich Meat Sauce (pasta Alla Bolognese)
by ICOOK2
2 oz. dried porcini mushrooms (optional) About 1 1/2 cups hot water, if using dried mushrooms 2 Tbs. unsalted butter 2 Tbs. olive oil 1 1/2 cups finely chopped yellow or red onion 2/3 cup pe
by ICOOK2
2 oz. dried porcini mushrooms (optional) About 1 1/2 cups hot water, if using dried mushrooms 2 Tbs. unsalted butter 2 Tbs. olive oil 1 1/2 cups finely chopped yellow or red onion 2/3 cup pe
view more member recipes
related CDKitchen recipes
Veal And Tomato Stew
Veal Francaise
Veal And Peppers
Ground Veal Marsala
Pappardelle With Asparagus And Blue Cheese
Dijon Veal Roast
Braised Veal Steak with Vegetables
Pan Roasted Veal Chops
Zesty Italian Veal Salad