recipe144_header

Description

A few simple, but maybe unusual, ingredients create this impressive quick weeknight meal. Rich veal is a velvety sauce for that cute shell shaped pasta.

We Provide
  • 6 Oz. Shells Pasta
  • ½ Lbs Ground Veal
  • 1 Carrot
  • ½ Yellow Onion
  • 2 Cloves Garlic
  • 2 Stalks Celery
  • 2 Tablespoons Tomato Paste
  • 1 Teaspoon Veggie Base
  • 1 Oz. Grated Parmesan Cheese
You Provide
  • 6 Oz. Shells Pasta
  • ½ Lbs Ground Veal
  • 1 Carrot
  • ½ Yellow Onion
  • 2 Cloves Garlic
  • 2 Stalks Celery
  • 2 Tablespoons Tomato Paste
  • 1 Teaspoon Veggie Base
  • 1 Oz. Grated Parmesan Cheese
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Step 1

recipe144_1Dice the garlic, yellow onion, celery and carrot. Preheat the sauté pan over high heat with 1 tablespoon olive oil.

Step 2

recipe144_2Once the oil in the pan just starts to smoke, add in the diced veggies along with the ground veal. Season with salt and pepper and sauté over medium heat for 5 minutes over high heat, breaking up the ground meat as it browns.

Step 3

recipe144_3While the ragu sautés, make the broth by combining the veggie base with ½ cup warm water. Stir to combine. Once the ragu has sautéed for 5 minutes, add in the tomato paste and the broth. Bring up to a simmer, cover, and cook for 15 minutes over low heat. If at the end of 10 minutes the sauce is very dry, add in some of the cooking liquid from the pasta.

Step 4

recipe144_4While the ragu cooks, fill sauce pan ¾ full with water. Place over high heat and bring to a boil. Once boiling, season with salt and add in the small shells. Boil for 8 minutes.

Step 5

recipe144_5Once the shells are cooked through, strain remaining liquid. Add the cooked shells to the ragu and continue cooking over medium heat until the ragu has thickened and coats the pasta.

Step 6

recipe144_thmbTo plate, create a bed with the shells and veal ragu and top with a pinch of grated parmesan cheese.

-Enjoy!

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