- 2 tablespoons extra virgin olive oil (EVOO)
- 1 1/4 pounds ground veal
- 1 carrot, chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 1/2 cup white wine
- 1/2 cup beef, chicken or vegetable broth
- 1 can crushed tomatoes (28 ounces)
- 12-15 leaves fresh basil, torn or shredded, plus extra for garnish
- 1 pound campanelle pasta, curly small lasagna shapes, cooked to al dente
- 1/2 cup grated Parmigiano Reggiano cheese, plus some for passing at the table
Heat a large, deep skillet over medium-high heat. Add EVOO, two turns around the pan, and veal and brown for 2-3 minutes. Add carrot, onion, garlic and bay leaf, season with salt and pepper, then cook mixture 4-5 minutes more, stirring frequently, to soften veggies and combine flavors.
Deglaze the pan with 1/2 cup white wine, scraping up all the good bits from the bottom of the pan. Cook the alcohol out of the wine, 1-2 minutes. Add broth to the skillet and reduce heat to medium-low. Stir in tomatoes and bring sauce to a bubble. Simmer sauce until ready to serve. Add torn basil and wilt the leaves into the hot sauce. Remove bay leaf from the sauce.
Toss hot cooked pasta with Parmigiano Reggiano cheese. Combine hot pasta and cheese with the veal ragu in a large serving bowl or on a platter. Serve with extra cheese for topping. Garnish platter with additional basil tops.