Veal Ragu With Gorgonzola Recipes

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VEAL RAGU WITH CAMPANELLE



Veal Ragu with Campanelle image

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

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds ground veal
1 carrot, chopped
1 onion, chopped
2 cloves garlic, chopped
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1/2 cup white wine
1/2 cup beef, chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
12 to 15 leaves fresh basil, torn or shredded, plus extra for garnish
1 pound campanelle pasta, curly small lasagna shapes, cooked to al dente
Grated Parmigiano, plus 1/2 cup plus some for passing at the table

Steps:

  • 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.

VEAL SCALOPPINE WITH GORGONZOLA SAUCE



Veal Scaloppine with Gorgonzola Sauce image

Categories     Milk/Cream     Tomato     Sauté     Blue Cheese     Basil     Veal     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1 pound veal scaloppine
All purpose flour
3 tablespoons (about) olive oil
1 cup whipping cream
3/4 cup chopped seeded plum tomatoes
6 tablespoons chopped fresh basil
1 tablespoon tomato paste
2/3 cup crumbled Gorgonzola cheese

Steps:

  • Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
  • Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
  • Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
  • Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

VEAL RAGOUT WITH SHIITAKE MUSHROOM



Veal Ragout With Shiitake Mushroom image

Provided by Florence Fabricant

Categories     dinner, main course

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 ounces dried shiitake (Oriental black) mushrooms
1 1/2 cups warm water
3 tablespoons olive oil
2 pounds lean veal shoulder, in 1-inch cubes
1/2 cup finely chopped fresh fennel
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
2 cloves garlic, minced
2/3 cup finely chopped fresh or well-drained canned plum tomatoes
1 cup dry red wine
1/2 teaspoon dried sage
Salt and freshly ground black pepper
1 1/2 to 2 tablespoons tomato paste
2 tablespoons coarsely chopped Italian parsley leaves

Steps:

  • Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened.
  • Heat oil in a heavy casserole. Add veal and brown lightly on all sides. Remove veal from the pan.
  • Add fennel, onion and carrots to the casserole and saute over medium heat until tender. Stir in the garlic and cook a few seconds. Stir in the tomatoes and wine. Bring to a simmer and season with sage, salt and pepper. Return the veal to the casserole.
  • Drain mushrooms, reserving the liquid. Cut off any tough stems. Add mushrooms and reserve liquid to the casserole. Cover and simmer over low heat until the veal is tender, about one-and-a-half hours. Taste for seasonings. Stir in enough of the tomato paste to lightly thicken the sauce. Continue cooking, uncovered, 15 minutes longer, then check seasonings again.
  • Transfer to a serving dish and garnish with chopped parsley.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 743 milligrams, Sugar 3 grams

VEAL SCALOPPINE WITH WINE AND GORGONZOLA



Veal Scaloppine With Wine and Gorgonzola image

This was given to me by my good friend who also loves to cook.I have added a few things to my liking. If you love veal and gorgonzola, you will love this recipe!!I It is easy but oh so good.Serve with my spinach salad and asparagus and you have a WONDERFUL meal !! Don't forget the wine..

Provided by Polly W

Categories     Veal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup canned beef broth
3/4 cup canned chicken broth
1/2 cup white wine
1 lb veal scallopini
3 tablespoons extra virgin olive oil
all-purpose flour
1 cup whipping cream
1 garlic clove
1 cup tomatoes, roma chopped
4 tablespoons fresh basil, chopped
1 tablespoon tomato paste
2/3 cup gorgonzola, crumbled

Steps:

  • boil both of the stocks together until reduced by half.
  • sprinkle veal with salt and pepper then dredge in flour.
  • In large fry pan heat 2 tbs olive oil on high heat,,.
  • saute veal in small batches about 2 -3 minutes per side then remove to large platter that you cover with foil.Add more oil as needed to cook remaining veal.
  • add stock,wine ,cream,tomatoes,basil and tomato paste to pan that veal was cooked inches.
  • simmer while stiring often adding the gorgonzola cheese until melted.
  • pour sauce over the veal and enjoy !

Nutrition Facts : Calories 563.3, Fat 42.9, SaturatedFat 20.9, Cholesterol 187.3, Sodium 934.2, Carbohydrate 6.2, Fiber 0.8, Sugar 2.3, Protein 33.3

VEAL SCALOPPINE WITH GORGONZOLA SAUCE



Veal Scaloppine With Gorgonzola Sauce image

Make and share this Veal Scaloppine With Gorgonzola Sauce recipe from Food.com.

Provided by Crabzilla

Categories     Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup beef stock or 1 cup canned beef broth
1 cup chicken stock or 1 cup canned low sodium chicken broth
1 lb veal scallopini (thin!!)
6 tablespoons all-purpose flour (or enough to dredge scalopine in)
3 tablespoons olive oil
1 cup whipping cream
3/4 cup chopped seeded plum tomato
6 tablespoons chopped fresh basil
1 tablespoon tomato paste
2/3 cup crumbled gorgonzola

Steps:

  • Boil both stocks together in a medium sauce pan until reduced to one cup, about 10 minutes.
  • Remove from heat and set aside.
  • Sprinkle veal with salt and pepper.
  • Dredge veal in flour to coat, shaking off excess.
  • Working in batches, add veal and saute until cooked through, do not over cook, about 2 minutes per side depending on thickness of scallopine.
  • Transfer veal to serving platter and tent to keep warm.
  • Repeat above steps with remaining veal, adding more oil to skillet as necessary.
  • Add reduced stock mixture, cream, 1/2 cup of the chopped tomatoes, 4 TBS of the chopped basil and the tomato paste to skillet.
  • Simmer until reduced to a"sauce" consistency, whisking frequently, about 5 minutes.
  • Add 1/3 cup of the Gorgonzola and stir until melted.
  • Pour sauce over veal.
  • Srpinkle with remaining 1/4 cup chopped tomatoes, 2 TBS basil, and 1/3 cup Gorgonzola.

Nutrition Facts : Calories 584.1, Fat 43.2, SaturatedFat 20.9, Cholesterol 188.7, Sodium 723.5, Carbohydrate 15.2, Fiber 1, Sugar 2.5, Protein 33.8

VEAL RAGU WITH POTATO GNOCCHI



Veal Ragu with Potato Gnocchi image

The conundrum of perfect potato gnocchi: How can they be so light yet also so soulful and satiating? The accompanying veal ragu, a resonant, warming, slow-cooked variant on the classic Bolognese, was designed for a cold winter night and is worthy of your best bottle of Barbera.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 18

2 cups plus 2 teaspoons coarse salt
2 pounds russet potatoes
1 large egg, beaten
1/2 pound all-purpose flour (about 1 3/4 cups), plus more for surface
3 tablespoons extra-virgin olive oil
4 to 5 pounds veal shanks, cut 1 1/2 to 2 inches thick
Coarse salt and freshly ground pepper
1 medium onion, finely chopped
3 garlic cloves, minced (1 tablespoon)
2 tablespoons tomato paste
2 medium carrots, cut diagonally, 1/4 inch thick
1 celery stalk, cut diagonally, 1/4 inch thick
1 cup dry red wine
2 cups canned pureed tomatoes
2 cups homemade or store-bought low-sodium chicken stock
1 dried bay leaf
5 sprigs thyme
Freshly grated Parmesan cheese, for serving

Steps:

  • Make the gnocchi: Preheat oven to 375 degrees. Spread 2 cups salt on a rimmed baking sheet. Place potatoes on top of salt, and bake until tender, about 1 hour. Let cool slightly, then peel. Press potatoes through a ricer onto a clean baking sheet, and spread loosely. Let cool.
  • Turn potatoes onto a surface, shape into a mound, and form a well in the center. Pour egg into well, add remaining 2 teaspoons salt, and mix with a fork. Add flour gradually, kneading by hand until just combined.
  • On a lightly floured work surface, divide dough into 10 pieces. Roll each into a 1/2-inch-thick rope. Cut ropes into 1/2-inch pieces. Press each piece to make a depression in the center, or press gently against tines of a fork. Arrange on a lightly floured baking sheet in a single layer. Cover with plastic, and freeze for at least 1 hour (or up to 3 months).
  • Make the ragu: Reduce oven temperature to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Season veal generously with salt and pepper. Working in batches, cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Reduce heat to medium. Add onion and garlic, and cook until softened, about 4 minutes. Stir in tomato paste, and cook for 2 minutes. Add carrots and celery, and cook for 4 minutes. Stir in wine, bring to a boil, and cook for 1 minute.
  • Add browned veal, tomatoes, stock, bay leaf, and thyme. Bring to a simmer, cover, and transfer to oven. Cook until veal is very tender, 2 1/2 to 3 hours. Using a slotted spoon, transfer veal to a dish, reserving liquid. Skim fat from liquid. Discard bay leaf and thyme. Remove meat from bones, shredding into bite-size pieces. Return to pot. Season with salt and pepper.
  • Bring a large pot of salted water to a boil. Cook a few gnocchi at a time, stirring gently. Cook just until they float, 3 to 4 minutes. Transfer gnocchi to a colander to drain. Divide gnocchi among bowls, toss with ragu, and sprinkle with Parmesan.

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