Veal Ragu with Campanelle

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 1/4 pounds ground veal
• 1 carrot, chopped
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 1/2 cup white wine
• 1/2 cup beef, chicken or vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 12 to 15 leaves fresh basil, torn or shredded, plus extra for garnish
• 1 pound campanelle pasta, curly small lasagna shapes, cooked to al dente
• Grated Parmigiano, plus 1/2 cup plus some for passing at the table

1. Heat a large deep skillet over medium high heat.
2. Add oil and veal and brown for 2 or 3 minutes.
3. Add carrot, onion, garlic and bay, season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring frequently, to soften veggies and combine flavors.
4. Deglaze the pan with 1/2 cup white wine, scraping up all the good bits from the bottom of the pan.
5. Cook the alcohol out of the wine, 1 or 2 minutes.
6. Add broth to the skillet and reduce heat to medium low.
7. Stir in tomatoes and bring sauce to a bubble.
8. Simmer sauce until ready to serve.
9. Add torn basil and wilt the leaves into the hot sauce.
10. Remove bay leaf from the sauce.
11. Toss hot cooked pasta with 1/2 cup, a couple of handfuls, grated cheese.
12. Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter.
13. Serve with extra cheese for topping.
14. Garnish platter with additional basil tops.

extravirgin olive oil, ground veal, carrot, onion, garlic, bay leaf, salt, white wine, beef, tomatoes, basil, pasta, passing

Taken from www.foodnetwork.com/recipes/rachael-ray/veal-ragu-with-campanelle-recipe.html (may not work)