Braised Veal on a Bed of Pappardelles
Tender veal is slow-braised until rich and flavorful, then served over wide pappardelle pasta. This comforting dish delivers deep, satisfying flavor.
| Serving Size | 4 |
|---|---|
| Prep Time | 25 mins. |
| Cook Time | 2 hrs. |
Ingredients
- 2 pounds veal cubes
- 3 tablespoons butter
- 1 onion, diced in small cubes
- 4 whole garlic cloves
- ¼ cup flour
- 3 tablespoons tomato paste
- 15 button mushrooms, cut into quarters
- 1 cup red wine
- 4 cups veal broth
- Salt and pepper
- 1 pound of fresh pappardelle
s - 3 tablespoons butter
- 3 tablespoons olive oil
- 1 grated garlic clove
- Juice of one lemon
- Chopped chives
- Parmesan cheese
Preparation
- Preheat the oven to 175°F.
- Heat the butter in an oven-safe baking pan with lid. Add the veal cubes and sauté until they are lightly browned. Set aside.
- In the same skillet, sauté the onions, garlic and mushrooms. Add the tomato paste and mix well.
- Add the flour and mix well for 1 minute, then deglaze with the wine.
- Add veal broth and veal cubes to the skillet, cover and bake for 1 1/2 to 2 hours, or until cubes are very tender.
- When the meat is cooked, adjust the seasoning with salt and pepper, and reduce the sauce if it is too liquid by heating it over a low heat in a small pot.
- Cook the pappardelle
saccording to package instructions. - When cooked, set aside 5 tablespoons of pasta cooking water before draining.
- Once the pasta is drained, mix in the butter and olive oil. Add the cooking water, grated garlic clove, and juice of one lemon to the pasta.
- Place the pasta on a serving dish and spoon the braised veal over the pasta.
- Garnish with finely chopped chives and Parmesan shavings. Finish with salt and pepper to taste.
Braised Veal on a Bed of Pappardelles
Tender veal is slow-braised until rich and flavorful, then served over wide pappardelle pasta. This comforting dish delivers deep, satisfying flavor.
4
Prep: 25 mins.
Cook: 2 hrs.
Preparation
- Preheat the oven to 175°F.
- Heat the butter in an oven-safe baking pan with lid. Add the veal cubes and sauté until they are lightly browned. Set aside.
- In the same skillet, sauté the onions, garlic and mushrooms. Add the tomato paste and mix well.
- Add the flour and mix well for 1 minute, then deglaze with the wine.
- Add veal broth and veal cubes to the skillet, cover and bake for 1 1/2 to 2 hours, or until cubes are very tender.
- When the meat is cooked, adjust the seasoning with salt and pepper, and reduce the sauce if it is too liquid by heating it over a low heat in a small pot.
- Cook the pappardelle
saccording to package instructions. - When cooked, set aside 5 tablespoons of pasta cooking water before draining.
- Once the pasta is drained, mix in the butter and olive oil. Add the cooking water, grated garlic clove, and juice of one lemon to the pasta.
- Place the pasta on a serving dish and spoon the braised veal over the pasta.
- Garnish with finely chopped chives and Parmesan shavings. Finish with salt and pepper to taste.
Ingredients
- 2 pounds veal cubes
- 3 tablespoons butter
- 1 onion, diced in small cubes
- 4 whole garlic cloves
- ¼ cup flour
- 3 tablespoons tomato paste
- 15 button mushrooms, cut into quarters
- 1 cup red wine
- 4 cups veal broth
- Salt and pepper
- 1 pound of fresh pappardelle
s - 3 tablespoons butter
- 3 tablespoons olive oil
- 1 grated garlic clove
- Juice of one lemon
- Chopped chives
- Parmesan cheese
