Episode Ten: Penne with Veal Ragu

C and I went up to my parents' cottage last weekend, and decided to give them a break from cooking.  C grilled both nights we were there, and on the last day I cooked lunch.  This is the first time my parents have ever seen me cook anything real, and I was way nervous and also excited at the same time.  It was a very different dish from what they are used to eating, so I was nervous that they wouldn't like it.  However, I got rave reviews and my mom even ate the leftovers!

This recipe was from the Food & Wine 2001 Annual Cookbook, submitted by Amanda Hesser.

Penne with Veal Ragu
1 tablespoon extra-virgin olive oil
1 pound ground veal
3/4 pound mild pork sausage with fennel seeds, casings removed
Kosher salt and freshly ground pepper
1 small fennel bulb - halved, cored and finely diced, fronds reserved
1 medium carrot, finely diced
1 garlic clove, smashed
1 cup whole milk
1 cup dry white wine
1 cup canned peeled Italian tomatoes, crushed and drained
3 tablespoons tomato paste
1 tablespoon chopped marjoram
1/2 cup beef stock
3/4 pound penne
Freshly grated Parmigiano-Reggiano cheese, for serving


Preparation:
1. In a large skillet, heat the olive oil until shimmering.  Add the veal and sausage and season with salt and pepper.  Cook over moderately high heat, stirring occasionally and breaking the meat into walnut-size pieces, until just browned, about 20 minutes.  Add the fennel, carrot and garlic and cook until the vegetables begin to soften, about 4 minutes.


2. Add the whole milk and simmer until reduced by three-quarters, about 5 minutes.  Add the wine, tomatoes, tomato paste and marjoram and cook until reduced by half. Add the stock, season with salt and pepper and simmer over low heat until the liquid has reduced by three-quarters, about 20 minutes.


3. In a large pot of boiling salted water, cook the penne until al dente; drain.  Add the penne to the veal sauce and cook over moderate heat, stirring to coat the penne with the sauce.  Divide the penne among 6 bowls, sprinkle with the reserved fennel fronds and serve, passing the cheese at the table.


This was another extremely hearty dish, and it was actually perfect for lunch.  There were a few strange things about the way the recipe is written, but the outcome was lovely.  I was able to break the sausage up into pieces, but the veal seemed to just crumble into little specks.  It would not hold together, and I'm not sure why this was.  Also, after the beef broth is added, there isn't much liquid to speak of in the pan... so the point at which it is properly reduced is really hard to tell, because all the meat seems to cover up the liquid in the pan.


I'm starting a love affair with fennel bulb, and it began with this recipe.  It was fantastic.


Newb: 8  Food: 2


♥ Ashley