Pennette Rigate with Veal Sauce

stampa
This new interpretation of a classic ragù meat sauce uses veal for a change, which makes this dish more digestible.
Pennette Rigate
Recipes by Meat
Number of people:
4
Level of difficulty:
Low
Required time:
40'
Nutritional values
per serving prepared according to this recipe.

Energy value
630 Kcal
- Protein
38,3 g
- Carbohydrates
71,6 g
- Fat
15,2 g

 
350 g
Ground veal
 
450 g
Grana Padano cheese shavings
 
50 g
Dried porcini mushrooms
 
10 g
Broth
 
1.5 l
Extra virgin olive oil
 
2 tablespoons
Tomato paste
 
1 tablespoon
Dry white wine
 
1 glass
Celery
 
1 stalk
Onions
 
1
Carrots
 
1
Flour
 
1 pinch
Bay leaf
 
1 sheet
Garlic
 
1 piece
Salt
 
as needed
Pepper
 
as needed

Preparation

1
Sauté the chopped onion, garlic, bay leaf, carrot, and celery in oil.
1
Add the meat, brown it, then add the white wine and let it evaporate.
1
Add the concentrate, a pinch of flour, the coarsely chopped mushrooms, salt, and pepper, then douse with the broth. Cook for 30 minutes.
1
Cook the Pennette Rigate in plenty of salted water, drain when al dente, and toss with the meat sauce. Garnish with Grana Padano shavings.

Chef's tips


For even more delicate flavour, or if overly salty, you can add some milk (100 grams) when you toss the pasta in the frying pan just before serving.

Suggested wine


Pagadebit di Romagna

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