Serve with salad of dark greens such as kale or spinach and crusty bread.
Recipe courtesy of Rachael Ray
Total:
2 hr 10 min
Active:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 1/2 pounds ground veal
  • 2 tablespoons EVOO 
  • Salt and pepper 
  • 1/2 teaspoon ground allspice 
  • Freshly grated nutmeg 
  • 3 to 4 cloves garlic, finely chopped 
  • 1 carrot, peeled and finely chopped 
  • 1 onion, finely chopped 
  • 3 tablespoons fresh sage leaves, thinly sliced
  • 2 tablespoons fresh thyme leaves, finely chopped 
  • 3 tablespoons tomato paste 
  • 1 1/2 cups chicken stock 
  • 1 cup whole milk or light cream 
  • 1 cup dry white wine 
  • 4 ounces gorgonzola dolce cheese
  • 1 to 1 1/2 pounds pappardelle or rigatoni (6 to 8 portions)
  • Freshly grated Parmigiano-Reggiano, for passing

Directions

Bring the veal to room temperature.

Heat a Dutch oven or large pot over medium-high heat with the EVOO. Pat dry the veal with paper towels, and add to the pot. Caramelize, brown and crumble the veal. Sprinkle with salt and pepper, the allspice and a few grates of nutmeg. Next add the garlic, carrots, onions, sage and thyme. Cook, partially covered, 8 to 10 minutes, stirring occasionally. Add the tomato paste and stir until fragrant, 1 minute. Add the stock, milk, wine and gorgonzola. Reduce the heat and simmer at a low bubble for 1 hour, stirring occasionally. Cool and store in the refrigerator for a make-ahead meal.

To serve, heat the ragu over medium heat while you bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy cooking water before draining. Toss the pasta with the water and half of the sauce. Serve in shallow bowls, topped with the remaining ragu. Pass the grated cheese at the table.

IDEAS YOU'LL LOVE

Veal Roll with Meatball Ragu: Braciole al Sugo con Polpette

Recipe courtesy of Mario Batali

Duck Ragu

Recipe courtesy of Debi Mazar and Gabriele Corcos

Ragu Bolognese

Recipe courtesy of Mario Batali

Mushroom Ragu

Recipe courtesy of Giada De Laurentiis

Ragu Bolognese

Recipe courtesy of Mario Batali

Pork Ragu

Recipe courtesy of Rachael Ray

Rapid Ragu

Veal Milanese

Recipe courtesy of Giada De Laurentiis

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Sugar Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c