Veal Ragu with Baked Rigatoni and Bocconcini Crust

Difficulty:

Preparation Time: 15 mins
Cooking Time: 210 - 180 mins
Serves: 6

Meal Occasion: Main course
Classification: Bakes
Region: Australia
Pasta Shape: Rigatoni

Substitute Shape:

Large Rigatoni, Penne, Zita Penne

Ingredients

2 tbsp olive oil

1 brown onion, peeled and finely diced

2 carrots, finely diced

2 celery sticks, finely diced

3 bay leaves

2 garlic cloves, crushed

2kg veal, diced into 4cm cubes

½ bunch sage, chopped finely

½ cup pitted green olives, chopped

1 cup white wine

4 x 400g tins crushed tomatoes

1 loaf 1 day old ciabatta bread

250g bocconcini

salt and pepper

2 tbsp olive oil

100g parmesan

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San Remo Reg No29 Large Shells 500g

La Pasta Macaroni Cheese 120g

San Remo Sauce Carbonara 250g

The Copyright for this recipe has been assigned to and is held by San Remo.

Ragu

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 and Bread Crust

Take the bread and break into bite size pieces and place in a bowl.
Add crushed bocconcini and parmesan to bread.
Add olive oil and mix through.
Season with salt and pepper.
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.

© San Remo Macaroni Company Pty Ltd 2007 – 2013
The Copyright for this recipe has been assigned to and is held by San Remo.