VEAL RAGU WITH CAMPANELLE
This recipe tastes like a meeting of Osso Buco and Lasagna Bolognese, yet it's made on the stovetop. Campanelle is a ruffled pasta that resembles small lasagna noodles. I find this cut in imported brands, such as Barilla. If you cannot find campanelle, any curled short pasta or rigatoni pasta may be substituted.
Provided by Rachael Ray : Food Network
Yield 6 servings
Number Of Ingredients 13
- Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. 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. Add broth to the skillet and reduce heat to medium low. Stir in tomatoes and bring sauce to a bubble. Simmer sauce until ready to serve. Add torn basil and wilt the leaves into the hot sauce. Remove bay leaf from the sauce. Toss hot cooked pasta with 1/2 cup, a couple of handfuls, grated cheese. Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter. Serve with extra cheese for topping. Garnish platter with additional basil tops.
- Preheat the oven to 300 degrees F.
- Cook the pasta, boiling salted water until just tender, drain and refresh in ice water.
- Put a thin layer of bechamel in the bottom of a shallow baking dish or a jelly-roll pan. Cover the bechamel with a thin layer of ragu and a little cheese. Top the sauces and cheese with a layer of lasagna noodles. Repeat 6 times ending with a layer of bechamel, ragu and cheese. Bake the lasagne until it is warm at the center and the cheese topping golden brown, about 45 minutes (cover with some aluminum foil if the lasagna browns before it is fully heated).
- Mix the eggs, salt, and olive oil with 2 tablespoons of water in a mixer using the paddle attachment. Add the flour and mix until the dough comes together then knead the dough using the dough hook until it is smooth and elastic. (Alternatively combine the flour with the salt and mound in a large bowl or on a clean work surface. Make a well in the center of the flour mound. Combine the wet ingredients in the well then gradually incorporate the flour. When the dough comes together, knead it until it is smooth and elastic.)
- Divide the dough in thirds. Roll each sheet of dough through the machine starting at the widest setting then graduating to thinner settings and stopping when the sheets of dough are a medium thickness. Place the sheets of pasta on a lightly floured surface and set aside until ready to use.
- In a saucepan, melt the butter over medium-low heat. Whisk in the flour and cook until the mixture is creamy and no longer smells floury. Set the flour mixture (a roux) aside and rinse the pan.
- Place the milk in the saucepan, add the grated nutmeg and bring to boil over medium-high.
- Whisk the flour mixture into the milk. Whisk constantly as the sauce returns to a boil and simmer until the sauce thickens sufficiently to coat the back of a spoon. Season the bechamel with salt and reserve it in a water bath until ready to use.
- Heat 3 tablespoons olive oil over medium in a large pot. Add the onions, carrots, and celery and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add the veal and brown, breaking up any big chunks of meat. Add the wine, increase the heat and simmer until the pan is once again dry, about 10 minutes. Add the tomatoes and enough water to cover. Bring the sauce to a simmer then reduce the heat to low and cook, stirring occasionally, until the sauce is deeply flavored and no longer watery, about 4 hours. Season the ragu with salt and pepper and keep warm or refrigerate until ready to use.
I made this with ground beef and fresh garden tomatoes. I also had some homemade tomato sauce I added garden grown parsley and oregano. I didn't have ricotta cheese, but I prefer cottage cheese anyway. Tasty stuff. Recipe courtesy of McCall's Casserole Cookbook.
Provided by AmyZoe
Categories < 60 Mins
Yield 8 serving(s)
Number Of Ingredients 10
- In medium saucepan, combine tomatoes, tomato paste, oregano, salt, and pepper.
- Bring to boiling. Reduce heat, and simmer covered for 30 minutes stirring occasionally to break up tomatoes. Add veal.
- Cook lasagna as package label directs. Drain well.
- Meanwhile, preheat oven to 350. Lightly grease a 13x9 inch baking dish.
- Pour in just enough sauce to cover bottom of baking dish. Place half of lasagna in sauce and cover with a little more sauce. Layer half of the ricotta, Parmesan, and Mozzarella.
- Repeat with rest of ingredients. Bake uncovered for 30 minutes or until cheese melts and sauce is bubbly.
Nutrition Facts : Calories 488.2, Fat 24.2, SaturatedFat 13.6, Cholesterol 112.9, Sodium 1286.5, Carbohydrate 32.9, Fiber 3.4, Sugar 7.1, Protein 35.1
- In 12-inch skillet brown meat in olive oil in batches; set aside.
- Add mushrooms to skillet and saute until golden.
- Return meat to skillet, reduce heat to low, cover and simmer 30 minutes until tender stirring occasionally.
- In 3qt saucepan saute onions and garlic in butter until tender, about 5 minutes.
- Stir in flour and cook a minute or two.
- Add milk and chicken stock, stirring until thickened.
- Add meat and mushroom mixture, sherry, salt, nutmeg, dried thyme, dried basil, and dried oregano.
- Simmer a few minutes stirring frequently.
- Add cream.
- Spoon a thin layer in bottom of 9x13-inch baking pan.
- Arrange noodles over top lengthwise. Layer in about 1/2 meat mixture.
- Repeat layers ending with noodles.
- Cover dish tightly with foil and bake in 350°F oven for 45 minutes.
- Remove cover, and sprinkle with Romano cheese continue baking about 15 minutes or until lightly browned.
Nutrition Facts : Calories 603.2, Fat 27, SaturatedFat 15, Cholesterol 175.7, Sodium 1208.3, Carbohydrate 35.6, Fiber 2, Sugar 3.6, Protein 42.6
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