Homegrown Ontario Veal Ragout Pasta
Homemade lasagna is always a crowd pleaser. In this recipe, classic lasagna is updated and simplified with tender Ontario Veal Ragout spooned loosely over freshly cooked pasta sheets instead of layered and baked.
| 1 tbsp | vegetable oil | 15 mL |
| 1 tbsp | butter | 15 mL |
| 1 lb | grain-fed Ontario veal stewing cubes | 500 g |
| 1 cup | diced carrot (about 2 medium) | 250 mL |
| 1 cup | diced celery (about 2 medium ribs) | 250 mL |
| 1 cup | diced onion (about 1 medium) | 250 mL |
| 2 cups | stemmed and quartered button mushrooms | 500 mL |
| 2 | cloves garlic, minced | 2 |
| 1 tsp | finely chopped fresh rosemary | 5 mL |
| 2 tbsp | tomato paste | 30 mL |
| 2 cups | red wine | 500 mL |
| 2 cups | chicken stock | 500 mL |
| 2 | bay leaves | 2 |
| 3 | sheets fresh lasagna noodles | 3 |
| 1/4 cup | shaved Parmesan cheese | 50 mL |
Preheat oven to 350ºF (180ºC).
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 to 10 minutes. Transfer veal to plate. 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. 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 about 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.
Meanwhile, cut each lasagna noodle into 4 squares. Cook noodles in boiling salted water until al dente, approximately 4 minutes. Drain well.
To assemble: Lay one sheet of pasta on plate and spoon 1/2 cup (125 mL) veal ragout on top. Follow with two additional layers of pasta and ragout. Top with shaved Parmesan cheese, if desired.
Chef’s Tip: Ragout can also be served with wide noodles such as Pappardelle or Fettuccine.
Makes 4 servings.
Nutritional Information: Per serving: 355 calories, 30.9 g protein, 27.6 g carbohydrate, 3.5 g dietary fibre, 780 mg sodium, 11.5 g total fat, 108 mg cholesterol
Source: Homegrown Ontario (www.homegrownontario.ca).
