Meat > Italian

Veal and Porcini Mushroom Ragu Recipe

Ingredients with Measurements:
- 2 lbs. veal stew meat, cut into bite-size pieces
- 1 oz. dried porcini mushrooms
- 2 cups beef broth
- 1 cup red wine
- 1 can (28 oz.) crushed tomatoes
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp. tomato paste
- 2 tbsp. olive oil
- 2 tsp. dried thyme
- Salt and pepper, to taste
- 1 lb. pappardelle pasta
- Fresh parsley, chopped (for garnish)

Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Large pot for boiling pasta

Step-by-step instructions:

1. Soak the dried porcini mushrooms in 2 cups of hot water for 20 minutes. Drain and chop the mushrooms, reserving the soaking liquid.

2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the veal stew meat and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.

3. Add the chopped onion and garlic to the pot and sauté until softened, about 3-5 minutes.

4. Add the chopped porcini mushrooms, dried thyme, and tomato paste to the pot and stir to combine.

5. Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.

6. Add the crushed tomatoes and the reserved porcini mushroom soaking liquid to the pot. Stir to combine.

7. Add the browned veal stew meat back to the pot and bring the mixture to a simmer.

8. Reduce the heat to low and cover the pot. Let the ragu simmer for 2-3 hours, stirring occasionally, until the meat is tender and the sauce has thickened.

9. While the ragu is simmering, cook the pappardelle pasta according to the package instructions.

10. Serve the ragu over the cooked pappardelle pasta. Garnish with chopped fresh parsley.


Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 480
Fat: 14g
Carbohydrates: 47g
Protein: 40g
Sodium: 580mg
Fiber: 6g
Sugar: 10g

Substitutions for ingredients:
- You can substitute beef stew meat for the veal stew meat.
- If you don't have dried porcini mushrooms, you can use fresh mushrooms or other dried mushrooms.

Variations:
- You can add other vegetables to the ragu, such as carrots, celery, or bell peppers.
- You can use a different type of pasta, such as spaghetti or rigatoni.

Tips and tricks:
- Brown the meat in batches to avoid overcrowding the pot and steaming the meat instead of browning it.
- Use a wooden spoon or spatula to scrape the bottom of the pot when adding the wine and broth to release any browned bits.
- Let the ragu simmer for at least 2 hours to allow the flavors to develop and the meat to become tender.

Storage instructions:
Store the leftover ragu in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the ragu in a pot over medium heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the ragu in a large serving bowl or on individual plates, with the cooked pasta on the side.

Garnishes:
Garnish with chopped fresh parsley.

Pairings:
Serve with a crusty bread and a green salad.

Suggested side dishes:
Green salad, garlic bread, roasted vegetables.

Troubleshooting advice:
- If the ragu is too thick, add more beef broth or water to thin it out.
- If the ragu is too thin, let it simmer uncovered for a few more minutes to thicken.

Food safety advice:
- Make sure to cook the meat to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Ragu is a traditional Italian meat sauce that originated in Bologna. It is typically made with ground beef or pork, but can also be made with other meats such as veal or lamb.

Flavor profiles:
The veal and porcini mushroom ragu has a rich and savory flavor, with hints of earthiness from the mushrooms and a slight tang from the red wine.

Serving suggestions:
Serve the ragu over cooked pasta, such as pappardelle or spaghetti, and garnish with chopped fresh parsley.

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Region: Italian

Taste: Rich, Savory, Earthy, Umami, Hearty