Pappardelle with Tangy Veal Ragù

Name: Pappardelle with Tangy Veal Ragù
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters balsamic vinegar; 59 milliliters finely chopped basil; 473 milliliters beef stock or canned low-sodium broth; 992 grams peeled Italian tomatoes, drained and coarsely chopped, liquid reserved; 3 mediums carrots, finely chopped; 2 ribs celery ribs, finely chopped; 473 milliliters dry red wine; 6 servings All-purpose flour, for dredging; 4 garlic cloves, minced; 59 milliliters extra-virgin olive oil; 1 medium onion, finely chopped; 454 grams pappardelle; 6 servings Freshly grated Parmesan cheese, for serving; 1 fresh rosemary sprig about 6 inches long, plus more rosemary sprigs for garnish; 6 servings Salt and freshly ground pepper; 2 kilograms veal shanks, about 2 1/2 inches thick, tied; 473 milliliters water

Pappardelle with Tangy Veal Ragù might be just the main course you are searching for. This recipe covers 55% of your daily requirements of vitamins and minerals. One portion of this dish contains about 85g of protein, 31g of fat, and a total of 1039 calories. This recipe serves 6. A mixture of canned tomatoes, veal shanks, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Season the veal shanks with salt and pepper and dredge them in flour, shaking off the excess. In a large enameled cast-iron casserole, heat the olive oil until shimmering.

Ingredients you will need

Salt And Pepper

Veal Shank

Olive Oil

All Purpose Flour

Add the veal shanks and cook over high heat, turning, until browned all over, about 15 minutes.

Ingredients you will need

Veal Shank

Transfer the shanks to a plate.

Add the garlic, carrots, celery, and onion to the casserole and cook over moderate heat, stirring frequently, until lightly browned, about 5 minutes.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Add the wine and balsamic vinegar and cook over high heat, stirring occasionally, until the liquid has reduced to a thick syrup, about 25 minutes.

Ingredients you will need

Balsamic Vinegar

Syrup

Wine

Return the veal shanks to the casserole and add the tomatoes and their liquid, the beef broth, 1 rosemary sprig, 2 tablespoons of the basil and the water. Season with salt and pepper and bring to a boil. Cover partially and cook over low heat, stirring occasionally, until the veal is very tender, about 2 1/2 hours.

Ingredients you will need

Salt And Pepper

Veal Shank

Beef Broth

Rosemary

Tomato

Basil

Water

Veal

Transfer the veal to a plate and let cool slightly. Discard the bones.

Ingredients you will need

Veal

Cut the meat into 1-inch pieces.

Ingredients you will need

Meat

Strain the sauce through a fine sieve, pressing on the solids to extract as much liquid as possible; discard the solids. Rinse out the casserole and return the sauce to it. Boil the sauce over high heat until reduced to 2 1/2 cups, 8 to 10 minutes. Stir in the veal and the remaining 2 tablespoons of basil and season with salt and pepper. Keep the veal rag warm over low heat.

Ingredients you will need

Salt And Pepper

Sauce

Basil

Veal

Equipment you will use

Sieve