Veal Ragout Pasta

Homemade lasagna is always a crowd pleaser. In this recipe, classic lasagna is updated and simplified with tender Ontario Veal Ragout spooned loosely over freshly cooked pasta sheets instead of layered and baked.

1 tbsp (25 mL) vegetable oil
1 tbsp (25 mL) butter
1 lb (500 g) Ontario Veal stewing cubes
1 cup diced carrots (about 2 medium)
1 cup (250 mL) diced celery (about 2 medium ribs) 250 mL
1 cup (250 mL) diced onion (about 1 medium)
2 cups (500 mL) stemmed and quartered button mushrooms
2 cloved garlic, minced
1 tsp (5 mL) finely chopped fresh rosemary
2 tbsp (25 mL) tomato paste
2 cups (500 mL) red wine
2 cups (500 mL) chicken stock
2 bay leaves
Preheat oven to 350ºF (180ºC).

In large Dutch oven or saucepan, heat oil and butter over medium-high heat. Add veal cubes and cook, browning on all sides for approximately 8 to 10 minutes. Transfer veal to plate. Add carrot, celery, onion and mushrooms to same pan and cook, stirring, until onions are tender, approximately 5 minutes. Stir in garlic, rosemary and tomato paste and cook, stirring, for 2 minutes. Return veal and any juices to pan and add the wine, stock and bay leaves. Bring to a boil, cover with a tight-fitting lid and bake in preheated for about 1-1/2 hours, or until meat is tender and pulls apart easily with a fork. Remove bay leaves and using two forks, pull apart (or shred) veal cubes in the sauce.

Meanwhile, cut each lasagna noodle into 4 squares. Cook noodles in boiling salted water until al dente, approximately 4 minutes. Drain well.

To assemble: Lay one sheet of pasta on plate and spoon 1/2 cup on top. Follow with two additional layers of pasta and sauce. Top with shaved Parmesan cheese, if desired.

Makes 4 Servings

Chef’s Tip: Ragout can also be served with wide noodles such as Pappardelle or Fettuccine.
Per Serving: 355 calories, 30.9 g protein, 27.6 g carbohydrate, 3.5 g dietary fibre, 780 mg sodium, 11.5 g total fat, 1.8 gm polyunsaturated fatty acids, 4.1gm saturated fatty acids, 108 mg cholesterol

3 sheets fresh lasagna noodles 3
¼ cup shaved parmasan cheese 50 mL