Veal Ragout Pasta

Homemade lasagna is always a crowd pleaser. In this recipe, classic lasagna is updated and simplified with tender Ontario Veal Ragout spooned loosely over freshly cooked pasta sheets instead of layered and baked.

 1 tbsp (25 mL) vegetable oil
 1 tbsp (25 mL) butter
 1 lb (500 g) Ontario Veal stewing cubes
 1 cup diced carrots (about 2 medium)
 1 cup (250 mL) diced celery (about 2 medium ribs) 250 mL
 1 cup (250 mL) diced onion (about 1 medium)
 2 cups (500 mL) stemmed and quartered button mushrooms
 2 cloved garlic, minced
 1 tsp (5 mL) finely chopped fresh rosemary
 2 tbsp (25 mL) tomato paste
 2 cups (500 mL) red wine
 2 cups (500 mL) chicken stock
 2 bay leaves
Steps:
1

Preheat oven to 350ºF (180ºC).

2

In large Dutch oven or saucepan, heat oil and butter over medium-high heat. Add veal cubes and cook, browning on all sides for approximately 8 to 10 minutes. Transfer veal to plate. Add carrot, celery, onion and mushrooms to same pan and cook, stirring, until onions are tender, approximately 5 minutes. Stir in garlic, rosemary and tomato paste and cook, stirring, for 2 minutes. Return veal and any juices to pan and add the wine, stock and bay leaves. Bring to a boil, cover with a tight-fitting lid and bake in preheated for about 1-1/2 hours, or until meat is tender and pulls apart easily with a fork. Remove bay leaves and using two forks, pull apart (or shred) veal cubes in the sauce.

3

Meanwhile, cut each lasagna noodle into 4 squares. Cook noodles in boiling salted water until al dente, approximately 4 minutes. Drain well.

4

To assemble: Lay one sheet of pasta on plate and spoon 1/2 cup on top. Follow with two additional layers of pasta and sauce. Top with shaved Parmesan cheese, if desired.

Cook's Notes:
5

Makes 4 Servings

Ragout can also be served with wide noodles such as Pappardelle or Fettuccine.

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Ingredients

 1 tbsp (25 mL) vegetable oil
 1 tbsp (25 mL) butter
 1 lb (500 g) Ontario Veal stewing cubes
 1 cup diced carrots (about 2 medium)
 1 cup (250 mL) diced celery (about 2 medium ribs) 250 mL
 1 cup (250 mL) diced onion (about 1 medium)
 2 cups (500 mL) stemmed and quartered button mushrooms
 2 cloved garlic, minced
 1 tsp (5 mL) finely chopped fresh rosemary
 2 tbsp (25 mL) tomato paste
 2 cups (500 mL) red wine
 2 cups (500 mL) chicken stock
 2 bay leaves

Directions

Steps:
1

Preheat oven to 350ºF (180ºC).

2

In large Dutch oven or saucepan, heat oil and butter over medium-high heat. Add veal cubes and cook, browning on all sides for approximately 8 to 10 minutes. Transfer veal to plate. Add carrot, celery, onion and mushrooms to same pan and cook, stirring, until onions are tender, approximately 5 minutes. Stir in garlic, rosemary and tomato paste and cook, stirring, for 2 minutes. Return veal and any juices to pan and add the wine, stock and bay leaves. Bring to a boil, cover with a tight-fitting lid and bake in preheated for about 1-1/2 hours, or until meat is tender and pulls apart easily with a fork. Remove bay leaves and using two forks, pull apart (or shred) veal cubes in the sauce.

3

Meanwhile, cut each lasagna noodle into 4 squares. Cook noodles in boiling salted water until al dente, approximately 4 minutes. Drain well.

4

To assemble: Lay one sheet of pasta on plate and spoon 1/2 cup on top. Follow with two additional layers of pasta and sauce. Top with shaved Parmesan cheese, if desired.

Cook's Notes:
5

Makes 4 Servings

Ragout can also be served with wide noodles such as Pappardelle or Fettuccine.

Veal Ragout Pasta
IngredientsDirections