Grape Gourmet – Cucina Dello Zio

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Veal and Bell Pepper Ragu

#veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio -

Veal and Bell Pepper Ragu
by James Belardo

The most identifiable and typical ragù may be Bolognese Ragù but they’re not the only game in town. The region surrounding Bologna have many variations. There’s also a distiction between the northern style (Bolognese) and southern (Napalese). The northern style typically uses chopped or ground meat which is cooked with a sautéed soffritto. Usual meats used are beef, veal, pork and chicken but some even use lamb, duck, goose, mutton or various game. There are many versions that don’t  include tomatoes making it more of a stew. In the southern versions, it’s typical to use larger chunks of meat and braise them. This braising procedure his has led to the translated term ‘gravy,’ which many Italian Americans argue about whether it’s a sauce or a gravy. Since our nonna called it gravy, we’re sticking with that.

Wikipedia confirms this “Neapolitan ragù is very similar to and may be ancestral to the Italian-American “Sunday gravy“, the primary difference being the addition of a greater variety of meat in the American version, most famously meatballs (whence spaghetti and meatballs), braciole, sausage, and pork chops. There is great variety in the Sunday meat sauce that is passed down from generation to generation in Italian-American families. Some families brown the meatballs and other meat cuts before putting them into the sauce, others do not. Some add red wine, others do not.[1]

For this recipe, which we consider as a marriage between the northern and southern styles, uses ground veal and sweet bell peppers. We believe they compliment each other splendidly giving this Ragù a naturally balanced savory and sweet flavors.

Ingredients
1.5 – 2 lb ground veal
1.5 – 2 lb ground beef
1/8-1/4 lb pancetta, diced
2-3 L Basket of fresh plum tomatoes (peeled and chopped) or two 28 oz cans of plum tomatoes, hand crushed
1 small onion, cut
2-3 cloves garlic, diced
2-3 bay leaves
3-4 Bell Peppers, Red, Yellow and Green
1 cup white wine (dry, pint grigio)
1 8 oz can of tomato paste
olive oil
1 cup Chicken stock (try our homemade version) and/or water
Fresh Basil
1/2 lemon juiced
Salt and Pepper to taste
Peperoncino Fiocchi (hot pepper flakes) – optional

Pasta
Rigatoni
Pappardelle
Tagliatelle
Penne

Directions
1. Preheat 1-2 tbsp olive oil in a medium to large sized dutch oven (or sauce pot). Cook the the pancetta until browned.
#veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio - fry pancetta in olive oil

2. Once the pancetta is browned, add the onions, garlic and optional hot pepper flakes.
#veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio - add onions garlic and hot peppers

3. When the onions show signs of transparency and the garlic has softened, add the ground veal. Mix frequently and season with a bit of salt and pepper.
#veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio - add ground veal #veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio - as meat browns season w/s+p

4. Once the veal browns, add the bell peppers and let cook for 5-10 minutes or until the peppers soften.
#veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio - add peppers

5. Once the peppers have softened, add the tomatoes, let cook for 10-15 minutes.
#veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio - add the tomatoes! 

6. Add a cup of water or chicken stock (if needed) and bay leaves, let return to a simmer.
#veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio - add 1c water and some bay leaves

7. Once the ragu is simmering add 1 8 oz can of tomato paste, let cook for another 5-10 minutes.
#veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio - add tomato paste

8. Once the ragu is simmering nicely add one cup of white wine, let it return to a simmer and cook for an additional 10 minutes or so.
#veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio - add 1c dry white #wine

9. Taste often as the ragu cooks, add salt and pepper, as needed.
#veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio - season w/ s+p

8. When you feel the seasoning is about right, add some fresh basil and the lemon juice.
#veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio - add fresh #basil #veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio - add lemon juice

9. For the final stage, let the ragu cook for as long as you wish, taste frequently and add salt and/or pepper to your liking. You may need to add some more water if the ragu get too thick.
#veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio - let cook #veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio -

10. Serve over pasta with grated Pecorino Romano cheese on top.
#veal #BellPepper #Ragu #sauce #food #freshTomatoes #homemade #CucinaDelloZio -

Enjoy

The Grape Gourmet
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Written by Zio James

October 16, 2017 at 5:33 PM

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