Dinner

Veal Ragu with Campanelle is for Dinner.

Veal Ragu with Campanelle takes 10 minutes to prepare.

Veal Ragu with Campanelle takes 15 minutes to cook.

Veal Ragu with Campanelle makes 8 servings.

The ingredients for Veal Ragu with Campanelle are:

1 pound 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, cooked to al dente
1/2 cup Grated Parmigiano

Here is how you make Veal Ragu with Campanelle:

Heat a large deep skillet over medium high heat. Add 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 grated cheese. Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter. Garnish platter with additional basil tops.Serving Size:?makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user RACH_AG01.

The nutritional information for Veal Ragu with Campanelle is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 322.2

• Total Fat: 6.0 g
• Cholesterol: 44.1 mg
• Sodium: 236.5 mg
• Total Carbs: 45.7 g
• Dietary Fiber: 2.8 g
• Protein: 19.8 g

Veal Ragu with Campanelle is Italian cuisine.