Ontario Veal Ragout Pasta
8 people added this to their Recipe Box
Homemade lasagna is always a crowd pleaser. In this recipe, classic lasagna is updated and simplified with tender Ontario Veal Ragout spooned loosely over freshly cooked pasta sheets instead of layered and baked.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving : about | - |
| cal | 355 |
| protein | 30.9 g |
| carbohydrate | 27.6 g |
| dietary fibre | 3.5 g |
| sodium | 780 mg |
| total fat | 11.5 g |
| cholesterol | 108 mg |
Suggested Recipes
-
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) butter
1 lb (500 g) grain-fed Ontario veal stewing cubes
1 cup (250 mL) diced carrot (about 2 medium)
1 cup (250 mL) diced celery (about 2 medium ribs)
1 cup (250 mL) diced onion (about 1 medium)
2 cups (500 mL) stemmed and quartered button mushrooms
2 cloves garlic, minced
1 tsp (5 mL) finely chopped fresh rosemary
2 tbsp (30 mL) tomato paste
2 cups (500 mL) red wine
2 cups (500 mL) chicken stock
2 bay leaves
3 sheets fresh lasagna noodles
1/4 cup (50 mL) shaved parmesan cheese
Preparation:
Preheat oven to 350ºF (180ºC).
In large Dutch oven or saucepan, heat oil and butter over medium-high heat. Add veal
cubes and cook, browning on all sides for approximately 8 to 10 minutes. Transfer veal to plate. Add carrot, celery, onion and mushrooms to same pan and cook, stirring, until onions are tender, approximately 5 minutes. Stir in garlic, rosemary and tomato paste and cook, stirring, for 2 minutes. Return veal and any juices to pan and add the wine, stock and bay leaves. Bring to a boil, cover with a tight-fitting lid and bake in preheated-oven for about 1-1/2 hours, or until meat is tender and pulls apart easily with a fork. Remove bay leaves and using two forks, pull apart (or shred) veal cubes in the sauce.
Meanwhile, cut each lasagna noodle into 4 squares. Cook noodles in boiling salted water until al dente, approximately 4 minutes. Drain well.
To assemble: Lay one sheet of pasta on plate and spoon 1/2 cup (125 mL) veal ragout on top. Follow with two additional layers of pasta and ragout. Top with shaved Parmesan cheese, if desired.
In large Dutch oven or saucepan, heat oil and butter over medium-high heat. Add veal
cubes and cook, browning on all sides for approximately 8 to 10 minutes. Transfer veal to plate. Add carrot, celery, onion and mushrooms to same pan and cook, stirring, until onions are tender, approximately 5 minutes. Stir in garlic, rosemary and tomato paste and cook, stirring, for 2 minutes. Return veal and any juices to pan and add the wine, stock and bay leaves. Bring to a boil, cover with a tight-fitting lid and bake in preheated-oven for about 1-1/2 hours, or until meat is tender and pulls apart easily with a fork. Remove bay leaves and using two forks, pull apart (or shred) veal cubes in the sauce.
Meanwhile, cut each lasagna noodle into 4 squares. Cook noodles in boiling salted water until al dente, approximately 4 minutes. Drain well.
To assemble: Lay one sheet of pasta on plate and spoon 1/2 cup (125 mL) veal ragout on top. Follow with two additional layers of pasta and ragout. Top with shaved Parmesan cheese, if desired.
Additional Information
- Chef's Tip: Ragout can also be served with wide noodles such as Pappardelle or Fettuccine.
Ask your butcher for Homegrown Ontario™ meat and poultry.
Tags:
Main Course; Meat-Veal; Vegetables; Pasta/Noodles; Cheese/Other Dairy; One-Pot; Bake;
Source
Homegrown Ontario (www.homegrownontario.ca)
|
|
Ask your butcher for Homegrown OntarioTM meat and poultry |
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »