Monday, September 2, 2013
Veal ragu with baked rigatoni & bocconcini bread crust
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Author by
ADAM SWANSON
Ingredients
500g San Remo Rigatoni
2 tbspn olive oil
1 brown onion, peeled and finely
diced
2 carrots, finely diced
2 celery sticks, finely diced
3 bay leaves
2 tbspn garlic, crushed
2kg veal, diced into 4cm cubes
½ bunch sage, chopped finely
½ cup pitted green olives, chopped
1 cup white wine
4x 400g tins crushed tomatoes
Salt and pepper
1 loaf 1 day old ciabatta bread
250g bocconcini
100g parmesan
Ragu Method
In a large pot, heat olive oil on medium heat. Place onion, carrot, celery, bay leaves and garlic in pot and cook for 5 to 10 minutes or until soft, add veal and brown quite well.
Next, place sage, olives and wine into the pot and simmer for 2 to 3 minutes.
Pour tomatoes into pot and stir. Bring to the boil and cook for between 1½ to 2 hours or until veal is very tender, season with salt and pepper.
Pre heat oven to 180°C. Cook pasta as per packet directions.
Once pasta is cooked, mix ragu through the pasta and place in a deep baking dish.
Bocconcini & bread crust Method
Take the bread and break into bite size pieces and place in a bowl.
Add crushed bocconcini and parmesan to bread.
Add 2 tbspns of olive oil and mix through.
Season with salt.
Place crust over pasta in baking dish, spreading it evenly.
Place in the oven and bake for 15 to 20 minutes or until bocconcini is melted and brown.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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