Veal Ragu with Campanelle

Name: Veal Ragu with Campanelle
Prep time: 10 min
Cook time: 15 min
Yield: 6
Ingredients: 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 1 1/4 pounds ground veal; 1 carrot, chopped; 1 onion, chopped; 2 cloves garlic, chopped; 1 bay leaf, fresh or dried; Salt and freshly ground black pepper; 1/2 cup white wine; 1/2 cup beef, chicken or vegetable broth; 1 (28-ounce) can crushed tomatoes; 12 to 15 leaves fresh basil, torn or shredded, plus extra for garnish; 1 pound campanelle pasta, curly small lasagna shapes, cooked to al dente; Grated Parmigiano, plus 1/2 cup plus some for passing at the table

Veal Ragu with Campanelle was pinched from <a href="http://www.foodnetwork.com/recipes/rachael-ray/veal-ragu-with-campanelle-recipe/index.html?soc=sharingfb" target="_blank">www.foodnetwork.com.</a>

"This recipe tastes like a meeting of Osso Buco and Lasagna Bolognese, yet it's made on the stovetop. Campanelle is a ruffled pasta that resembles small lasagna noodles. I find this cut in imported brands, such as Barilla. If you cannot find campanelle, any curled short pasta or rigatoni pasta may be substituted...."

INGREDIENTS

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2 tablespoons extra-virgin olive oil, 2 turns of the pan

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1 1/4 pounds ground veal

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1 carrot, chopped

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1 onion, chopped

•

2 cloves garlic, chopped

•

1 bay leaf, fresh or dried

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Salt and freshly ground black pepper

•

1/2 cup white wine

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1/2 cup beef, chicken or vegetable broth

•

1 (28-ounce) can crushed tomatoes

•

12 to 15 leaves fresh basil, torn or shredded, plus extra for garnish

•

1 pound campanelle pasta, curly small lasagna shapes, cooked to al dente

•

Grated Parmigiano, plus 1/2 cup plus some for passing at the table

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