Tuesday, March 16, 2010

Veal Ragu with Penne Pasta

2 tablespoons extra-virgin olive ol
2 pounds ground veal
3 carrots, chopped
1 onion, chopped
2 cloves garlic, chopped
1 dried bay leaf
Salt and freshly ground black pepper
2 cups gluten free chicken broth
2 (28-ounce) can crushed tomatoes
30 lleaves fresh basil, chopped
1 lb. penne pasta
 torn or shredded

Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. Add carrot, onion, garlic and bay, season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring frequently,. Place in the crockpot. Add the chicken broth to the skillet and reduce by half, add to the crockpot along with the tomatoes Place on low for 8 hours. Just before serving, stir in the chopped basil keaves Add torn basil and wilt the leaves into the hot sauce.  Toss hot cooked pasta with half of the sauce.Serve with grated cheese.

This was adapted from a Rachael Ray recipe.

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