Veal Ragu on Pappardelle
- 4 tbsp olive oil, divided
- 2 carrots, peeled and finely chopped
- 1 large onion, finely chopped
- 2 ribs celery, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 4 cloves garlic, minced
- Freshly ground black pepper
- 1/4 pound pancetta, thickly sliced and cut into 1/2 inch pieces
- 2 pounds veal shoulder, cut into 1/2 inch cubes
- 1 cup dry red wine
- 1 (28 oz) can diced tomatoes
- 1 cup chicken broth
- 1 fresh rosemary sprig
- 1/2 tsp crushed red pepper
- 1 tsp balsamic glaze or syrup or 2 tbsp balsamic vinegar
- 1 lb. pappardelle
- Parmesan or Pecorino Romano cheese
In a large, heavy Dutch oven, heat 2 tbsp olive oil over medium heat. Add carrots, onion, celery and red bell pepper; cook until softened, about 10-12 minutes. Add garlic; cook 1 minute. Add salt and black pepper to taste. Transfer to a bowl.
Add the remaining 2 tbsp of olive oil to the Dutch oven; increase the heat to medium high. Add pancetta and brown for about 3 minutes. Add veal and cook until evenly browned, about 10 minutes, turning the meas as necessary.
Add wine; de-glaze the bottom of the pan by scraping up an browned bits. Add cooked vegetables, tomatoes, broth, rosemary and crushed red pepper. Season with salt and pepper. Bring mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until meat is very tender, about 75 minutes. Remove and discard rosemary. Add balsamic glaze or vinegar, and taste for seasoning. (Sauce may be refrigerated for up to 3 days or frozen up to 2 months. Reheat gently.)
Cook he pappardelle according to the package directions. Drain the pappardelle, reserving 1/2 cup of the cooking liquid.
Place the pasta in a large deep skillet. Add half of the meat sauce and some of the pasta liquid and toss with tongs to evenly coat. Cook another minute. Transfer the pasta to a serving bowl and spoon on the remaining sauce. Grate the cheese on top and serve.