ezRecipe-Zee: Cooking Recipe: How to make Cavatappi With Veal Ragu

Cavatappi With Veal Ragu

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Date Added:	November 20, 2008
Calories:	76
Serves:	6
Prep. Time:	0:00
Category:	Main Dish, Italian / Pasta / Pizza, Copy Cat / Restaurant

Ingredients:

2     tablespoons   olive oil
2     pounds        boneless veal leg or shoulder
                    Salt
                    Freshly-ground black pepper
1/2   cup           diced pancetta
1                   yellow onion
2                   garlic cloves
1     teaspoon      coarsely-ground fennel seeds
1     can           no-salt diced peeled tomatoes - (28 oz)
1/2   cup           tomato paste
1/2   cup           fruity red wine
                    = (such as Chianti or Sangiovese)
2     cups          low-sodium chicken broth
1     pound         dried cavatappi pasta
1     tablespoon    chopped fresh marjoram

Directions: one line for each direction. When saved the lines will be numbered.

In a large saucepan over medium-high heat, warm the olive oil. Season the veal with salt and pepper. When oil is nearly smoking, add the veal (do not overcrowd the pan) and brown the pieces, 2 to 3 minutes per side. Transfer the veal to a plate and reduce the heat to medium.
Add the pancetta and sauté, stirring to scrape up any browned bits stuck to the bottom of the pan, until the pancetta is browned, 5 to 7 minutes.
Add the onion and garlic and sauté, stirring occasionally, until tender and translucent, 5 to 6 minutes.
Return the meat to the pan along with the fennel seeds, tomatoes, tomato paste, wine and broth and stir to mix. Bring the mixture to a simmer, reduce the heat to medium-low and simmer, stirring occasionally, until the meat is very tender and nearly falling apart, at least 1 1/2 hours. Season with salt and pepper and keep warm.
Bring a large pot two-thirds full of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta and return it to the pot. Pour the ragu over the pasta, add the marjoram and stir to mix well. Divide the pasta among individual bowls and serve immediately.
This recipe yields 6 servings.
Comments: There are several styles of cavatappi pasta, but generally it is spiral-shaped and sometimes tubular. The shape is ideal for capturing flavorful bits of meat and pools of sauce.

Notes:
Recipe from the Williams-Sonoma Kitchen

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 76

Calories from Fat 51.8%

Total Fat

Cholesterol

0mg

Sodium

187mg

Carbohydrate

Dietary Fiber

Protein

Points 2

Exchanges: 1/2 Lean Meat

Rating: ()

Added On: November 20, 2008

* Williams-Sonoma at http://www.williams-sonoma.com