Braised Heirloom Veal Ragout Recipe

Season and Rest

Pat the veal cubes dry with paper towels. Sprinkle with 2 tsp kosher salt and 1 tsp freshly ground black pepper, toss to coat. Let rest at room temperature for 15–20 minutes while you prepare other ingredients.

Heat 2 tbsp extra-virgin olive oil in a wide heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in a single layer (do not crowd), sear the veal cubes in batches until deeply browned on all sides, about 3–4 minutes per batch. Transfer browned pieces to a plate and set aside.

Reduce heat to medium and add 2 tbsp unsalted butter to the same pot. If fat in the pot is scant, add an additional 1 tbsp olive oil.

Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until softened and beginning to color, about 8–10 minutes.

Stir in the minced garlic and cook 30–45 seconds until fragrant. Add 2 tbsp tomato paste and cook, stirring, 1–2 minutes until the paste darkens slightly — this develops sweetness and depth.

If using the optional anchovy, add it now and stir until it melts into the mirepoix.

Pour in 1 cup dry white wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–5 minutes.

Return all seared veal to the pot along with any accumulated juices on the plate.

Add crushed whole tomatoes (14 oz) and 2 cups low-sodium chicken or veal stock. Stir to combine. Add 2 bay leaves, 4 thyme sprigs, and 1 sprig rosemary. Bring to a gentle simmer.

Reduce heat to low so the ragout holds a gentle simmer (small bubbles). Cover the pot partially with a lid and braise until the veal is tender and the sauce is rich and slightly thickened, about 90 minutes to 2 hours. Stir every 20–25 minutes, checking liquid level; add up to 1/2 cup more stock or water if it reduces too quickly.

About 15 minutes before the end of cooking, taste and add cracked black pepper to taste (start with 1 tsp) and adjust salt as needed. Remove and discard bay leaves, thyme stems and rosemary sprig.

If the sauce is still thin, remove the lid and increase heat slightly to reduce for 5–10 minutes until it coats the back of a spoon. If too acidic, stir in a small pinch of sugar or a teaspoon of butter to round flavors.

Turn off heat and swirl in 1 tbsp cold unsalted butter to give the ragout a glossy finish. Stir in chopped parsley and 1 tsp lemon zest to brighten the dish.

Let the ragout rest 5 minutes before serving so flavors meld.

If serving with pappardelle: cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain.

Toss pasta with several ladles of ragout and a splash of reserved pasta water to marry, then plate and spoon additional ragout on top. Finish with grated Parmigiano-Reggiano.

If serving with polenta: spoon hot polenta onto plates and top with ragout and grated cheese.