Well. It certainly has been a banner year for Rachel Ray, hasn't it? The Food Network's Cuter-Than-Thou Princess of fast "healthy" meals has grinned and giggled her way into the hearts of - well, everyone, it seems. I'm not sure who these people are, because they aren't myself or anyone I know, but considering her formidable presence on the Food Network (30 shows a week), she has certainly charmed someone. I have this vague memory of there being a time in my life when I could actually turn the Food Network on and learn something - and not just on Good Eats; I don't know if this is owing to the fact that I was just a youngster then, having only worked a few years in the restaurant industry and having a lot to learn, or if it's really the fact that there just isn't anything on Food Network anymore. I mean really, do we need a show featuring "semi-homemade" dinners? But I digress. On with Rachel's banner year.
Aside from being nominated for an Emmy, (Yes. You read me correctly. An Emmy. Okay, so it's a Daytime Emmy, but still) Rachel has been engaged and signed on for her very own lifestyle magazine. This, from a woman who makes mini cheeseburger salads. Let's let that soak in for a moment, shall we?
And yet, one day, two years ago or so, I was watching her to refresh my memory of why she irritates me so much, and she was making a pasta with campanelle. Campanelle was my newest favorite pasta shape, and I was inspired to actually try her recipe. And, with what little culinary training I have, I offer to you, my veal ragout, sadly inspired by Rachel Ray. But tasty, nonetheless.
Lisa the Waitress's 30 Minute + 1 day and 12 Minute Veal Ragout
4-6 oz dry campanelle pasta (or other sturdy pasta, penne, rigatoni, etc.)
1 ounce pancetta (or good, thick-sliced bacon, not too smoky), medium dice
1 pound ground veal (I suppose you could use ground turkey, although I have never tried. If you use turkey, make sure you brown it over high heat to really brown it, as it has a tendency to go mushy)
1/2 sweet onion, medium dice
1 medium carrot, small dice
1 shallot, small dice
1-3 garlic cloves, depending on desire and amount of talking with garlic breath after, mushed
3 oz chicken stock
3 oz wine, red or white, whatever's in the fridge
splash balsamic vinegar
1 28 oz can whole tomatoes
1 bay leaf
1 oz half and half
1 cup freshly grated Parmesan, plus a little more for garnish
Basil, sliced into chiffonade
Place the pancetta in a large, deep skillet over medium heat. Cook until most of the fat has rendered out and the pancetta is getting crisp. Add the ground veal and brown, stirring frequently, about 5-7 minutes. If desired, you can pour out most of the fat that has accumulated by this time, leaving a little for cooking. Add the onion, shallot, garlic and carrot and cook until softened, about 4-5 minutes or so. Deglaze your pan with the wine and cook for about 1 minute to reduce. Add a splash of balsamic and cook to reduce, about 30 seconds. Add 1/2 of the chicken stock and cook to reduce, a minute or so. Add the remaining chicken stock and the can of tomatoes. Break the tomatoes up with a spatula or tongs until they are in smaller chunks. Simmer.
Now, here's where Rachel and I diverge. Rachel makes 30 minute meals and would have you believe that this ragout is complete, and has a "slow-cooked" taste (to Rachel, anything including chicken stock automatically has a slow-cooked taste, but whatever), but you and I both know better, don't we? While it may be okay now, I highly recommend simmering the over low heat for about an hour or so, and then putting it in the fridge overnight. This will allow the flavors to meld together. When you are ready to eat, cook the campanelle according to package directions. In the meantime, place the chilled ragout in a saucepan over medium heat. When it is hot, stir in the half and half. This really helps the ragout come together, but is optional for those watching the cream consumption. When the pasta is ready, drain and place back in the pot. Toss in the parmesan and stir to coat and melt the parm, then add the ragout and stir together. Garnish with more parm and the basil. See now, don't you feel better?
