Mahnke Family RecipesVeal Ragu with Cellentani Pasta
Ingredients
- 1 lb / 454 g minced veal1 lb / 454 g minced veal
- 1 c / 80 g shallots - chopped1 c / 80 g shallots - chopped
- 1 pinch crushed red pepper flakes1 pinch crushed red pepper flakes
- 1 c / 200 g mushrooms - sliced1 c / 200 g mushrooms - sliced
- 1 c / 128 g frozen petite poi (peas)1 c / 128 g frozen petite poi (peas)
- 3⁄4 c / 150 g sun-dried tomato paste3⁄4 c / 150 g sun-dried tomato paste
- 1 c / 250 ml single/half & half cream1 c / 250 ml single/half & half cream
- 1 c / 100 g grated parmesan1 c / 100 g grated parmesan
- 1 lb / 454 g Cellentani (spiral corkscrew) past1 lb / 454 g Cellentani (spiral corkscrew) past
Angela had this in a Roman trattoria called _Trattoria da Lucia_, it was wonderful, so I tried to copy it. First of all, this goes quickly, so you should really get everything ready before you start.
Method
- get water with lots of salt boiling
- in a large frying pan or sauce pan brown veal over high heat, drain off fat and remove to bowl
- put a little olive oil in the plan and brown the mushrooms
- as they are nearly finished, add the shallots and red peppers and lower the temperature to medium
- add the veal back and the tomato paste with 1/2 cup of some salt water from the pasta
- cook the pasta
- add water to the veal as you think necessary to keep a little steam going
- as the pasta is nearly done, add the peas to the veal and stir, then add the cream to the veal and stir
- drain the pasta and add to the ragu and stir with 1/2 cup of cheese
- pour into serving bowl and garnish with remaining cheese
Servings
4
Category
Prep time
15 minutes
Cooking time
20 minutes
Cuisine
Author
Peter Mahnke