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Gluten Free Penne with Veal Ragu
Prep time
Cook time
Total time
Gluten Free Penne with Veal Ragu
Author: Jeanette Withington
Recipe type: Main
Serves: 4
Ingredients
- 1 pound ground veal
- 1 pound mild pork sausage
- 1 tablespoon olive oil
- 1 small fennel bulb, halved, cored and finely diced
- 1 medium carrot, peeled and finely diced
- 2 garlic cloves, chopped
- 1 cup Dry Riesling or any dry white wine
- 1 package (12 oz.) Barilla Penne - gluten free
- 1 cup whole milk
- 1 can Hunts Whole Peeled Plum Tomatoes (gluten free), crushed
- 3 tablespoons Hunts Tomato Paste - gluten free
- 1 tablespoon dry McCormick Marjoram - gluten free
- ½ cup Swanson Beef Broth - gluten free
- Freshly grated Parmigiano-Reggiano cheese
- salt and black pepper
Instructions
- In a large skillet, heat olive oil. Add the veal and sausage and season with salt and pepper. Cook over medium heat stirring occasionally breaking the meat about 15 minutes. Add the carrots, fennel and garlic and cook for about 3 minutes. Add the milk and simmer for 5 minutes. Add the wine, marjoram, tomatoes, broth and tomato paste. Season with salt and pepper and simmer for 20 minutes or until liquid has reduced by three-quarters. Cook the penne according to package directions. Add the penne to the veal sauce and stir. Garnish with fresh Parmigiano-Reggiano Cheese. Serve
