Rigatoni With Ground Veal And Sage Recipes

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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

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.

BAKED ZITI WITH SPINACH AND VEAL



Baked Ziti with Spinach and Veal image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 17

2 bundles farm spinach, trimmed, washed and dried, chopped
Salt
2 tablespoons extra-virgin olive oil
1 pound ground veal
1 small carrot, peeled and finely chopped
2 large shallots or 1 medium onion, finely chopped
3 to 4 large cloves garlic, finely chopped
2 tablespoons very thinly sliced fresh sage (a small handful of leaves)
Freshly ground black pepper
1 cup dry white wine or chicken stock-in-a-box
1 pound ziti, whole wheat pasta or whole grain ziti
4 tablespoons butter
3 rounded tablespoons flour
2 1/2 cups milk
Freshly grated nutmeg, to your taste
About 1 1/2 cups grated Italian fontina (recommended: Fontina Val D'Aosta or 6 ounces Gruyere cheese)
About 3/4 cup grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to boil for pasta.
  • In the skillet heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the ground veal and lightly brown and crumble, then add the chopped carrot, shallots, garlic, and sage and season with salt and a little pepper and cook to soften carrots and onions, about 5 minutes, stirring frequently, add the wine and turn the heat down a bit to simmer gently.
  • Meanwhile, drop the pasta in salted water and undercook by 2 minutes from package cooking directions.
  • In a saucepot over medium to medium-high heat, add butter and melt, whisk in the flour for 1 minute then whisk in the milk, bring to a bubble and season with more salt than pepper and a few grates of nutmeg. When the sauce has thickened enough to coat the back of a spoon taste and adjust nutmeg and pepper to your liking.
  • Add the spinach to the veal until it is wilted and incorporate, then stir together the pasta, veal mixture, and sauce. Pour the mixture into a casserole and top with the cheeses. Cool, cover and store for a make-ahead meal.
  • Preheat the oven to 375 degrees F.
  • Place the casserole on a baking sheet to catch the drips and bake in a hot oven until brown and bubbly, 35 to 45 minutes if reheating, 15 to 20 minutes, if not.

RIGATONI WITH CABBAGE AND FONTINA



Rigatoni with Cabbage and Fontina image

Meltingly tender cabbage and onions create the sauce for this hearty, full-flavored Northern Italian-inspired pasta. Fontina cheese rounds out the dish with a soft creamy finish. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces rigatoni
2 tablespoons extra-virgin olive oil
4 ounces Canadian bacon, chopped
1 small onion, sliced
1/2 head Savoy cabbage, roughly chopped (about 10 cups)
Freshly ground pepper
1/4 cup chopped fresh parsley
4 ounces fontina cheese, cut into small cubes
1/2 cup grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until the edges begin to crisp, about 2 minutes. Add the onion and cabbage, season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Cook until the vegetables begin to brown and soften, about 3 minutes. Remove 1 cup cooking water from the pasta pot and add to the skillet; bring to a simmer and cook until the cabbage is just tender and the sauce is reduced by about half, 8 to 10 minutes.
  • Drain the pasta, reserving 1 cup cooking water. Add the pasta and 1/2 cup of the reserved cooking water to the skillet and increase the heat to high; toss to coat, adding more cooking water if the pasta is too dry (it should be very saucy). Stir in the parsley and remove from the heat. Sprinkle with the fontina and parmesan and toss.

Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 7 grams, Cholesterol 47 milligrams, Sodium 961 milligrams, Carbohydrate 64 grams, Fiber 6 grams, Protein 26 grams, Sugar 7 grams

AUTHENTIC RIGATONI BOLOGNESE



Authentic Rigatoni Bolognese image

If you like real, down home, Italian cooking -- then you'll love this recipe. It's a traditional pasta dish, just like grandma used to make. The Bolognese sauce can be made and frozen for use throughout the month. Feel free to double this recipe as written, but reduce the wine to 3 cups total.

Provided by Brandess

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

4 carrots, chopped
4 celery ribs, chopped
1 white onion, chopped
2 tablespoons olive oil, to saute
2 lbs ground beef or 2 lbs veal
2 cups red wine, chianti a must
1 (29 ounce) can crushed tomatoes, San Marzano is best
salt, to taste
pepper, to taste
1 lb rigatoni pasta
fresh parsley (to garnish)

Steps:

  • Put the olive oil into a pan. Add the chopped veggies and saute until the celery softens.
  • Add ground beef or veal and saute until meat browns.
  • Add your favorite red wine (the alcohol will be absorbed during cooking process).
  • Add the crushed tomatoes, salt and pepper to taste and allow this to simmer over low heat for at least an hour until sauce thickens.
  • Boil rigatoni in hot, salted water.
  • To plate the dish, put the rigatoni in a bowl, pour some sauce on top and garnish with some fresh parsley.

Nutrition Facts : Calories 786.6, Fat 30.9, SaturatedFat 10.4, Cholesterol 166.7, Sodium 462.6, Carbohydrate 71.3, Fiber 6.2, Sugar 10.1, Protein 40.7

VEAL WITH MUSHROOMS & RIGATONI



Veal With Mushrooms & Rigatoni image

I came across this recipe years ago during one of my healthier eating phases. It is from "Healthy Cooking For Two (or just you)" by Frances Price, RD. It was so good, after the first time I'd made it I started doubling and then tripling the recipe just so I could have leftovers for work the next day! Usually I serve this with French or Sourdough rolls and sometimes a salad.

Provided by CharJoyLet

Categories     Veal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil or 1 tablespoon canola oil
1 lb lean veal, cubed
1 cup chopped onion
2 cloves garlic, crushed
3 cups cremini mushrooms, thickly sliced
1/2 cup marsala wine (although I have also used Madeira and Port upon occasion with excellent results)
4 cups beef broth or 4 cups beef stock
2 cups rigatoni pasta, uncooked
salt
pepper

Steps:

  • Heat the oil in a large, heavy, non-stick pot over medium heat for about 2 minutes.
  • Add the veal and brown well, turning as needed.
  • When browned, push it to the edges of the pot (creating a fairly clear space in the center of the pot).
  • Reduce heat to low.
  • Add the onions, mushrooms, garlic and wine, stirring them together in the cleared space.
  • Cook, stirring, for 2 minutes.
  • Add the broth and bring mixture to a simmer.
  • Cover and cook over low heat for approximately 45 minutes or until the veal is fork-tender.
  • Add the rigatoni to the pot.
  • Cover and cook for another 15 minutes or until the pasta is tender.
  • Season to taste with the salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 423.4, Fat 12.7, SaturatedFat 3.9, Cholesterol 110, Sodium 679.1, Carbohydrate 22.1, Fiber 1.2, Sugar 3.2, Protein 27.2

RIGATONI ALLA GENOVESE



Rigatoni alla Genovese image

I have no idea why this amazingly flavorful Genovese-style meat sauce isn't way more popular than it is. It's quite simply one of the best pasta sauces you'll ever taste, thanks to a very slow cooking process, and massive amounts of onions.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 10h

Yield 8

Number Of Ingredients 18

1 tablespoon olive oil
6 ounces pancetta or salt pork, diced
2 ½ pounds beef chuck
2 teaspoons kosher salt
½ cup diced celery
½ cup diced carrot
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 bay leaf
⅔ cup white wine
4 pounds yellow onions, sliced
2 pounds red onions, sliced
salt to taste
2 (16 ounce) boxes uncooked rigatoni
1 tablespoon chopped fresh marjoram leaves
1 pinch cayenne pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Heat oil in a large pot over medium heat. Cook pancetta until most of fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and save.
  • Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes.
  • Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaping tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir.
  • Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Skim off fat as mixture cooks. If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency. Cook until beef and onions seem to melt into each other.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
  • Add rigatoni to the sauce and cook until heated through. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 891.2 calories, Carbohydrate 116.8 g, Cholesterol 79.9 mg, Fat 29.5 g, Fiber 10.1 g, Protein 38.9 g, SaturatedFat 10.3 g, Sodium 1022.2 mg, Sugar 19.2 g

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