Veal Ragu with Pasta
 
This recipe is based on a specialty of Il Cortile in Paso Robles, pictured above. For our version, we used ground veal which breaks up quite easily into fine pieces, instead of veal cut into 1-inch cubes. We also used gemelli (a small braided pasta) instead of pappardelle. We loved the texture of the ground veal and how well the gemelli complemented the sauce, but feel free to try it with your own favorite pasta.
Ingredients
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • ¼ cup finely diced onion
  • 2 tablespoons finely chopped carrots
  • 2 tablespoons finely chopped celery (optional)
  • ¾ pound ground veal
  • 1 cup white wine
  • 1 can (28 ounces) whole canned tomatoes
  • Kosher salt and black pepper
  • Pinch of crushed red pepper (optional)
  • ¼ cup ricotta
  • ¾ pound gemelli, pappardelle, or pasta of your choice
  • Parmesan cheese for serving
Instructions
  1. In a large pan over medium heat, saute the olive oil and melt the butter.
  2. Add the onion, carrots, and celery and cook until onions are translucent, about five minutes.
  3. Lower the heat, cover the pan, and let the vegetables cook until they become tender, about 15 minutes.
  4. Add the veal, breaking it up with a wooden spoon. Stir occasionally and saute until the veal is just cooked through.
  5. Add the wine and cook until the mixture is reduced by half, about 10 minutes.
  6. Add salt and black pepper to taste. Add red pepper if desired.
  7. Place a sieve inside a medium bowl and pour the can of tomatoes into the sieve. Squeeze the tomatoes by hand to release as much of the juice as possible.
  8. Add the juice to the pan. Bring to a gentle boil, lower the heat, and simmer for 20 to 30 minutes.
  9. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente.
  10. Loosely drain the pasta, and a few minutes before adding the pasta to the sauce, stir the ricotta into the sauce to combine.
  11. Transfer the pasta to the saute pan and toss with sauce to combine. Serve warm with Parmesan cheese and crushed red pepper.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2015/04/18/choo-choo-to-paso/