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Pappardelle with Tangy Veal Ragù

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"Life is a combination of magic and pasta."
~ Federico Fellini

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La Belle Cuisine

Pappardelle with Tangy Veal Ragù
Food & Wine Archives

“Balsamic vinegar and red wine add a tangy bite to the hearty
veal ragù. Have your butcher tie the veal shanks once around
the center so they will hold together while browning.”

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Servings: 6

Four 1-pound veal shanks, about 2 1/2
inches thick, tied
Salt and freshly ground pepper
All-purpose flour, for dredging
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
3 medium carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
2 cups dry red wine
3/4 cup balsamic vinegar
One 35-ounce can peeled Italian tomatoes,
drained and coarsely chopped, liquid reserved
2 cups beef stock or canned low-sodium broth
1 fresh rosemary sprig about 6 inches long, plus
more rosemary sprigs for garnish
1/4 cup finely chopped basil
2 cups water
1 pound pappardelle
Freshly grated Parmesan cheese,
for serving

 Make Ahead: The veal ragù can be prepared through Step 5
and refrigerated for 3 days or frozen for 1 month.

 1. Season the veal shanks with salt and pepper and dredge them in flour, shaking off the excess. In a large enameled cast-iron casserole, heat
the olive oil until shimmering. Add the veal shanks and cook over high
heat, turning, until browned all over, about 15 minutes. Transfer the
shanks to a plate.
2. Add the garlic, carrots, celery and onion to the casserole and cook
over moderate heat, stirring frequently, until lightly browned, about
5 minutes. Add the wine and balsamic vinegar and cook over high
heat, stirring occasionally, until the liquid has reduced to a thick
syrup, about 25 minutes.
3. Return the veal shanks to the casserole and add the tomatoes and
their liquid, the beef broth, 1 rosemary sprig, 2 tablespoons of
the basil and the water. Season with salt and pepper and bring
to a boil. Cover partially and cook over low heat, stirring occa-
sionally, until the veal is very tender, about 2 1/2 hours.
4. Transfer the veal to a plate and let cool slightly. Discard the bones.
Cut the meat into 1-inch pieces.
5. Strain the sauce through a fine sieve, pressing on the solids to extract
as much liquid as possible; discard the solids. Rinse out the casserole
and return the sauce to it. Boil the sauce over high heat until reduced
to 2 1/2 cups, 8 to 10 minutes. Stir in the veal and the remaining 2
tablespoons of basil and season with salt and pepper. Keep the veal
ragù warm over low heat.
6. In a large pot of boiling salted water, cook the pappardelle until al
dente. Drain thoroughly and return to the pot. Add the veal ragù
and toss gently. Transfer to a warmed large bowl, sprinkle with
Parmesan and garnish with rosemary sprigs. Serve immediately,
passing more Parmesan at the table.
- Barbara Lynch

Featured Archive Recipes:
Ossobuco - Braised Veal Shanks,
Milanese Style
Rao's Pappardelle with
Hot Sausage Sauce
Rao's Sunday Gravy

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