Veal Ragù Pasta

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 medium celery stalk, thinly sliced
• 1 medium carrot, shredded or finely diced
• 2-3 garlic cloves, minced
• 1 lb ground veal
• 3-4 tomatoes, roughly chopped
• 2/3 to 1 cup dry vermouth
• 2 to 3 cups beef broth
• 2 bay leaves
• 1 tbsp fresh thyme or 1 tsp dried thyme
• 1/2 tsp salt, or to taste
• Pepper, to taste
• 1/2 cup chopped parsley (optional, for serving)
• 1 lb pasta

Instructions

1. Place a large thick-bottomed pan over medium heat and heat the olive oil. Add the onions, garlic, carrots, and celery, and cook for about 7 to 10 minutes, until soft and aromatic but not browned.
2. Add ground veal and sauté, stirring with a spatula and breaking large clusters into small pieces, until no longer pink.
3. Add the tomatoes and cook for a few minutes.
4. Pour in the vermouth and cook for 5 minutes.
5. Add 2 cups of broth, thyme, bay leaves, and season with salt and pepper. Reduce heat and simmer slowly for 2.5 to 3 hours or longer. If the liquid evaporates, add more broth or water as needed.
6. Taste and adjust the seasonings if necessary. Remove the bay leaves.
7. Meanwhile, cook pasta in a large pot of salted water until al dente. Drain and stir the pasta into the ragù until combined. Let it rest for a minute to allow the flavors to mingle.
8. Serve sprinkled with shaved cheese and parsley, if desired.