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Veal Bolognese with Ricotta Garlic Toasts

20 INGREDIENTS • 17 STEPS • 50MINS

Veal Bolognese with Ricotta Garlic Toasts

Recipe

4.8

4 ratings
"When it comes to luscious, slow cooked marinara sauces, the Italian grandmothers will win, every time. But when we want to make a tasty pasta sauce on a weeknight, this is our go-to. The ground veal adds a little extra richness to the classic bolognese." -Becky Reams
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"When it comes to luscious, slow cooked marinara sauces, the Italian grandmothers will win, every time. But when we want to make a tasty pasta sauce on a weeknight, this is our go-to. The ground veal adds a little extra richness to the classic bolognese." -Becky Reams
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

50MINS

Total Time

$7.60

Cost Per Serving

Ingredients

Servings
2
us / metric
White Cooking Wine
4 Tbsp
White Cooking Wine
Ground Veal
455 g
Ground Veal
Garlic
4 cloves
Garlic
Onion
1
Small Onion
Fresh Thyme
3 1/2 Tbsp
Fresh Thyme
Lemon
1
Lemon
Parmesan Cheese
4 Tbsp
Parmesan Cheese
Whipping Cream
4 Tbsp
Whipping Cream
Bay Leaf
1
Bay Leaf
Canned Crushed Tomatoes
795 g
Canned Crushed Tomatoes
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Pappardelle Pasta
1 pckg
Pappardelle Pasta
Tomato Paste
1 Tbsp
Tomato Paste
Carrot
1
Carrot
Ricotta Cheese
120 g
Ricotta Cheese
Fresh Parsley
15 g
Fresh Parsley
Baguette
2
Baguettes
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Salt
1 Tbsp
Salt

Nutrition Per Serving

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Calories
2222
Fat
58.0 g
Protein
106.0 g
Carbs
315.5 g
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Preheat oven to 450 degrees F (230 degrees C).
step 2
Slice Baguettes (2) on a bias into eight one inch thick slices. Drizzle a small amount of olive oil onto each piece of bread and place on a baking sheet. Peel Carrot (1) and dice into quarter inch pieces. Peel and chop Onion (1) into quarter inch pieces.
step 2 Slice Baguettes (2) on a bias into eight one inch thick slices. Drizzle a small amount of olive oil onto each piece of bread and place on a baking sheet. Peel Carrot (1) and dice into quarter inch pieces. Peel and chop Onion (1) into quarter inch pieces.
step 3
Mince two of the Garlic (2 cloves) and set aside. Set aside two sprigs of Fresh Parsley (15 g) for garnish. Remove remaining parsley leaves from stems and discard stems. Roughly chop and set aside.
step 4
Using three Fresh Thyme (3 1/2 Tbsp) sprigs, remove leaves from stems and discard stems. Roughly chop leaves and set aside. Zest the Lemon (1) into a small bowl. Grate the remaining two Garlic (2 cloves) into the small bowl.
step 5
Next, add Ricotta Cheese (120 g), Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) to the bowl with the garlic and lemon zest and mix well. Set aside.
step 6
Heat a large saute pan over medium high heat and add two tablespoons of olive oil to the pan. Add carrot and small onion and saute for five minutes, stirring occasionally until onions begin to caramelize.
step 7
Add the Ground Veal (455 g) to the pan, season with Salt (1/4 tsp) and stir to break up the meat. Cook for ten minutes.
step 7 Add the Ground Veal (455 g) to the pan, season with Salt (1/4 tsp) and stir to break up the meat. Cook for ten minutes.
step 8
Stir in Tomato Paste (1 Tbsp), Crushed Red Pepper Flakes (1/2 tsp) and minced garlic. Continue to cook while stirring until garlic is fragrant and tomato paste is well incorporated, about one minute.
step 9
Deglaze the pan with White Cooking Wine (4 Tbsp). Add Canned Crushed Tomatoes (795 g), Bay Leaf (1), thyme and Whipping Cream (4 Tbsp). Stir constantly.
step 9 Deglaze the pan with White Cooking Wine (4 Tbsp). Add Canned Crushed Tomatoes (795 g), Bay Leaf (1), thyme and Whipping Cream (4 Tbsp). Stir constantly.
step 10
Partially cover with a lid, reduce heat to low and simmer for 20 minutes. Season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
step 11
Meanwhile, in a medium saucepan, add eight cups of water and Salt (1 Tbsp) and bring to a boil over high heat.
step 12
When water is boiling, add the Pappardelle Pasta (1 pckg). Stir and cook for six minutes until al dente.
step 13
Put the baking sheet with the baguette slices into the oven for three minutes.
step 13 Put the baking sheet with the baguette slices into the oven for three minutes.
step 14
Remove bread from oven and spread one tablespoon of ricotta mixture atop each toast. Return to oven for six minutes or until the ricotta begins to melt and turns brown. Remove from oven.
step 15
Drain pappardelle pasta into a colander. Add the pappardelle and chopped parsley to the simmering sauce and toss until all pasta is well coated. Remove from heat and keep warm until plating.
step 15 Drain pappardelle pasta into a colander. Add the pappardelle and chopped parsley to the simmering sauce and toss until all pasta is well coated. Remove from heat and keep warm until plating.
step 16
Distribute the pasta evenly in the center of two bowls. Sprinkle with Parmesan Cheese (4 Tbsp) and garnish with the parsley leaves. Place the ricotta toasts around the pasta on the side.
step 16 Distribute the pasta evenly in the center of two bowls. Sprinkle with Parmesan Cheese (4 Tbsp) and garnish with the parsley leaves. Place the ricotta toasts around the pasta on the side.
step 17
Serve and enjoy!
step 17 Serve and enjoy!

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