Mario Santilli's Veal Bolognese Over Pasta
1/4 cup extra virgin oil
4-6 garlic cloves, finely chopped (see note)
2 pounds boneless veal stew, trimmed and cut into 1-inch pieces
1/2 cup all purpose flour
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Ruffino Chianti or comparable Italian Red Wine (I used
"Toscolo Chianti 2006)
1 (26-ounce) can whole San Marzano peeled tomatoes, fork crushed with the juices
2 tablespoons butter
1/4 cup fresh basil chiffonade (ribbon cut), plus more for garnish
1 pound pasta (see note)
1/4 cup freshly grated Romano Cheese
Heat extra virgin olive oil in a large saute pan over medium heat. Add garlic and saute until it begins to turn slightly brown.
Dry veal cubes on paper towels, then dredge in flour until evenly coated. Add veal with salt and pepper to the pan and saute until brown on all sides, about 10 minutes. Stir in wine and cook for an additional 5 minutes, then add tomatoes and butter. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes, stirring occasionally.
Transfer veal and liquid to a roasting pan or deep casserole, add basil, cover with foil or lid and bake at 350 Degrees F. for about 1 - 2 hours until the meat just about melts in your mouth. Remove from the oven and crush veal with a fork so it becomes shredded.
Cook pasta al dente in an 8-10 quart pot of boiling water seasoned with 2 tablespoons kosher salt. Drain, and return to cooking pot. Toss with some of the sauce. Add Romano Cheese. Transfer to a pasta bowl, top with more sauce, and garnish with additional fresh basil and serve.
Serves 4- 6
Note: If you prefer, you can use 2 tablespoons chopped garlic from a jar instead of cloves.
For the pasta, select penne rigate as it retains the sauce well.
My notes: I presently have the sauce in the oven. I must say I tasted it before putting it in the oven and it is delicious and still needs the time to cook.
Found the recipe at The Providence Journal, posting the link.
Completed cooking the sauce 1-1/2 hours. It is wonderful, this recipe is a Keeper!
Enjoy if you try it.
http://www.projo.com/food/chefssecret/fd-secret_marios_10-08-08_5CBN06M_v15.20f82a2.html
1/4 cup extra virgin oil
4-6 garlic cloves, finely chopped (see note)
2 pounds boneless veal stew, trimmed and cut into 1-inch pieces
1/2 cup all purpose flour
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Ruffino Chianti or comparable Italian Red Wine (I used
"Toscolo Chianti 2006)
1 (26-ounce) can whole San Marzano peeled tomatoes, fork crushed with the juices
2 tablespoons butter
1/4 cup fresh basil chiffonade (ribbon cut), plus more for garnish
1 pound pasta (see note)
1/4 cup freshly grated Romano Cheese
Heat extra virgin olive oil in a large saute pan over medium heat. Add garlic and saute until it begins to turn slightly brown.
Dry veal cubes on paper towels, then dredge in flour until evenly coated. Add veal with salt and pepper to the pan and saute until brown on all sides, about 10 minutes. Stir in wine and cook for an additional 5 minutes, then add tomatoes and butter. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes, stirring occasionally.
Transfer veal and liquid to a roasting pan or deep casserole, add basil, cover with foil or lid and bake at 350 Degrees F. for about 1 - 2 hours until the meat just about melts in your mouth. Remove from the oven and crush veal with a fork so it becomes shredded.
Cook pasta al dente in an 8-10 quart pot of boiling water seasoned with 2 tablespoons kosher salt. Drain, and return to cooking pot. Toss with some of the sauce. Add Romano Cheese. Transfer to a pasta bowl, top with more sauce, and garnish with additional fresh basil and serve.
Serves 4- 6
Note: If you prefer, you can use 2 tablespoons chopped garlic from a jar instead of cloves.
For the pasta, select penne rigate as it retains the sauce well.
My notes: I presently have the sauce in the oven. I must say I tasted it before putting it in the oven and it is delicious and still needs the time to cook.
Found the recipe at The Providence Journal, posting the link.
Completed cooking the sauce 1-1/2 hours. It is wonderful, this recipe is a Keeper!
Enjoy if you try it.
http://www.projo.com/food/chefssecret/fd-secret_marios_10-08-08_5CBN06M_v15.20f82a2.html