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Veal Ragout Pasta Recipe

House Home Photo Veal Ragout Pasta Recipe

In this recipe, classic lasagna is updated and simplified with tender Ontario veal ragout spooned loosely over freshly cooked pasta sheets.

4 servings

1 tbsp vegetable oil
1 tbsp butter
1 lb. grain-fed Ontario veal stewing cubes
1 cup diced carrot
1 cup diced celery
1 cup diced onion
2 cups button mushrooms, stemmed and quartered
2 cloves garlic, minced
1 tsp finely chopped fresh rosemary
2 tbsp tomato paste
2 cups red wine
2 cups chicken stock
2 bay leaves
3 sheets fresh lasagna noodles
1/4 cup shaved Parmesan cheese


Step 1: Preheat oven to 350°F.

Step 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 8-10 minutes. Transfer veal to a plate.

Step 3: 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.

Step 4: 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 oven for 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.

Step 5: Meanwhile, cut each lasagna noodle into 4 squares. Cook noodles in boiling salted water until al dente, approximately 4 minutes. Drain well.

Step 6: To assemble, lay one sheet of pasta on plate and spoon 1/2 cup veal ragout on top. Follow with two additional layers of pasta and ragout. Top with shaved Parmesan cheese, if desired.


Homegrown Ontario


Homegrown Ontario

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