Long Fusilli with Slow Roasted Veal Ragu

Growing up in a Russian household meant that every meal started with soup and then progressed to a meat main dish that was accompanied  by a starchy side with a salad or vegetable. If pasta was served, it only served the purpose of fulfilling the “starchy side”. It was plain and uninspiring. And pasta was never, ever, ever considered to be an entire meal.

Long Fusilli with Slow Roasted Veal Ragu

Long Fusilli with Slow Roasted Veal Ragu

Things changed once I started cooking for myself. When pasta is combined with a rich and robust sauce, it IS the meal. When we added kids to the mix, a hearty pasta sauce became an an easy one pot meal that everyone could enjoy. I love making this sauce on a weekend. I start it shortly after lunch and then let the meat braise until dinner. The house smells fantastic and everyone knows that dinner is going to be fantastic!

Enjoy!

Seared pieces of veal

Seared pieces of veal

Add carrots, celery and onions to the pot

Add carrots, celery and onions to the pot

Add garlic and saute

Add garlic and saute

Add beef broth and deglaze the pot

Add beef broth and deglaze the pot

Makes me want to dive right in!

Makes me want to dive right in!

Slow Roasted Veal Ragu over Long Fusilli

Slow Roasted Veal Ragu over Long Fusilli

Long Fusilli with Slow Roasted Veal Ragu

Makes 12-16 entree portions

Adapted from Food & Wine

Ingredients

2 pounds long fusilli (or GF pasta)
3 pounds veal shoulder, cut into 3″ pieces
4 tablespoons olive oil, divided
1 large vidalia or spanish onion, finely chopped
2 celery stalks, finely chopped
3 large carrots cut into small medallions
1 1/2 teaspoons ground coriander
3 garlic cloves, finely minced or grated
1 1/2 cups dry white wine
4 cups beef broth
2 28 ounce cans diced or crushed tomatoes
2 tablespoons Herbs de Provence
Kosher salt and freshly ground pepper

Directions

1. Bring veal to room temperature. Sprinkle veal pieces with salt and pepper.
2. In a large, heavy bottomed pot, on medium-high heat, heat 2 tablespoons of olive oil.
3. Working in batches, sear veal pieces on all sides. 2-3 minutes per side.
4. Remove all meat from the pot.
5. Add remaining 2 tablespoons of olive oil to the pot.
6. Add onions, celery and carrots. Saute for about 5 minutes until onions have taken on a golden color and the carrots and celery have started to soften.
7. Add garlic and saute until fragrant. About 1-2 minutes.
8. Add wine and deglaze pot. Let simmer for 5 minutes.
9. Add the broth to the pot and bring to a simmer.
10. Add crushed tomatoes, veal pieces and herbs de provence into the pot.
11. Bring the sauce to a boil. Bring down to a simmer and cover partially. Let simmer for 3-4 hours. Taste and add kosher salt and pepper.
12. In a large pot of boiling, salted water, cook pasta, as per package instructions.
13. Toss drained pasta with sauce.
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Eat, Drink & Be Yummy!
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