Description
Veal Ragù Recipe- Veal, Capers and White Wine make a rich ragù, pair with your favorite pasta. Not into veal? Use another ground meat!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion minced
- 1 garlic clove minced
- 1 pound veal ground
- fine sea salt and freshly ground pepper
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1 teaspoon thyme chopped
- 1/2 teaspoon fresh rosemary chopped
- 4 tablespoons small capers rinsed
- 1 pound fresh pasta cooked
- 1/2 cup parmigiano-reggiano grated, plus more for finishing
- 1/4 cup flat-leaf parsley chopped
- 2 tablespoons unsalted butter
- maldon salt for finishing (optional)
Directions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, stirring frequently, until softened, approximately 5 minutes.
- Add ground veal, season with fine sea salt and pepper, increasing to high heat. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, approximately 8 minutes.
- Add the white wine to the skillet and boil over high heat until reduced significantly, approximately 5 minutes.
- Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
- Meanwhile, cook your desired pasta to al dente. Drain the pasta well, reserving 1/2 cup of cooking liquid, and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley, butter and al dente pasta.
- Continue cooking and stirring over medium heat, allowing the sauce to thicken and become creamy, approximately 5 minutes.
- Serve with a sprinkle of additional Parmigiano-Reggiano cheese and Maldon sea salt.
- If you’ve tried this recipe, come back and let us know how it was!
