Feb. 1, 2012 at 8:06am with 1 note
Dinner Last Night: Pasta with Veal Ragù Bolognese

Lou made dinner last night.  We had some leftover veal ragù bolognese, so we had a simple dinner of linguini with veal ragu and a caprese salad.  The pasta was not homemade, but it was quick and within his repertoire.

Veal Ragù Bolognese

  • 2 Tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/4 cup pancetta or bacon, chopped
  • 1 lb ground veal
  • 3/4 cup dry white wine
  • 1 28-ounce can San Marzano tomatoes, drained (reserve juice)
  • 1 cup beef or chicken stock
  • 1 cup cream or half-and-half
  • salt and pepper
  • Freshly grated parmesan for serving.
Directions:
  1. Over medium-low heat, heat the olive oil. When hot, add the onion, carrot, celery and bacon. Cook, stirring occasionally, about 10 minutes. Add the ground meat, and cook, stirring and breaking up clumps, until meat is no longer pink, about 5 minutes. Add the wine, raise the heat a bit and cook until the wine is mostly evaporated, about 5 minutes.
  2. Crush the tomatoes and add them to the pot with the stock. Reduce heat and simmer on low for about an hour. season with salt and pepper and continue to cook for at least another hour, until quite thick.
  3. Add the cream and cook another 15-30 minutes. Taste and adjust the seasoning.
  4. Serve over pasta with freshly grated Parmesan cheese.

Save the juice from the San Marzano tomatoes for use in other sauces, or to replace the white wine. If making ahead, do not add cream until reheating.

  1. mamaresa posted this