VEAL RAGU

VEAL RAGU image

Number Of Ingredients 16

1 cup water
1 oz dried porcini mushrooms
1/4 cup EVOO
1 small diced onion
1 small diced carrot
1 celery diced
1/4 cup italian parsley chopped
2 garlic cloves diced
10 oz veal stew meat
1/2 cup pinot wine
2 14 oz can low salt beef broth
1 28 oz can whole tomatoes in juice, drain and chop
2 bay leaves
2 teaspn chopped fresh thyme
1 pd papperdelle
freshly grated parm cheese

Steps:

bring 1 cup water and mushrooms to a boil in small pan. remove from heat and let stand 15 min then drain excess liquid but keep it. coarsely chop mushrooms and set mushrooms and liquid aside. heat oil in skillet. add carrot onion celery parsley and garlic and sautÃ©. sautÃ© until tender. add veal and sautÃ© until brown about 5 min. add wine. increase heat to high and boil until wine is almost evaporated. add 1 cup beef broth and boil 10 min. add mushroom liquid. and simmer till almost absorbed. mix in tomatoes with liquid, mushrmns, thyme, and simmer until thickened while adding in remaining beef broth. season with salt and pepper. cook pasta. sprinkle with cheese and a bit of fresh parsley to top.