Veal Ragu with Campanelle

Name: Veal Ragu with Campanelle
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams crushed tomatoes; 1 carrot, chopped; 12 leaves fresh basil, torn or shredded, plus extra for garnish; 1 bay leaf, fresh or dried; 2 cloves garlic, chopped; 567 grams ground veal; 2 Tbsps extra-virgin olive oil, 2 turns of the pan; 1 onion, chopped; 118 milliliters Grated Parmigiano, plus plus some for passing at the table; 454 grams campanelle pasta, curly small lasagna shapes, cooked to al dente; 6 servings Salt and freshly ground black pepper; 118 milliliters beef, chicken or vegetable broth; 118 milliliters white wine

Veal Ragu with Campanelle might be If you have salt and pepper, carrot, bay leaf, and a few other ingredients on hand, you can make it. To use up the extra firm tofu you could follow this main course with the Vegan Soft Sugar Cookies as a dessert. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Heat a large deep skillet over medium high heat.

Equipment you will use

Frying Pan

Add oil and veal and brown for 2 or 3 minutes.

Ingredients you will need

Veal

Cooking Oil

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.

Ingredients you will need

Salt And Pepper