|Yield: 12 servings||Weight||Measure||Directions|
Large onion, finely chopped
|2 tbsp (30 mL)
In large deep skillet, heat oil over medium high heat. Cook onion; stirring often, until translucent, about 5 minutes. Add veal and cook, breaking up the pieces with the back of a wooden spoon, until no pink remains, about 8 minutes. Drain off any excess fat.
Stir in wine, scraping any brown bits from the bottom of the pan. Stir in garlic, cinnamon, oregano, thyme and chili flakes. Cook one minute.
Stir in the tomatoes, salt and pepper. Adjust heat to maintain a simmer, cover and cook for 20 minutes.
|Ontario ground veal||2 lb (1kg)|
|Dry red wine||½ cup (125 mL)|
|Garlic, minced||2 tbsp (30 mL)|
|Ground cinnamon||1 tbsp (15 mL)|
|Each, dried thyme and oregano||1 tsp (5 mL)|
|Red chili flakes||1 tsp (5 mL)|
|Crushed tomatoes||28oz/ 796mL|
|Salt||1 tsp (5 mL)|
|Pepper||1 tsp (5 mL)|
|Butter||¼ cup (60 mL)||
In medium saucepan, melt butter over medium high heat. Stir in flour and cook for one minute to make a roux. Whisk in milk and cook over medium heat until thickened, stirring often, until thick and creamy, about 10 minutes. Remove from heat and let sit 5 minutes before whisking in half of the Parmesan, ½ cup (125 mL) of the veal sauce, eggs and yogurt until well blended. Set aside.
Cook pasta in a large pot of boiling salted water just until al dente. Drain. Stir in to veal sauce.
Spread pasta mixture into a large baking dish. Pour béchamel over top pasta to cover. Sprinkle with remaining cheese.
Bake in a 350F (180C) oven until golden brown and bubbling, about 1 hour
|Flour||¼ cup (60 mL)|
|Milk||2½ cups (750 mL)|
|Grated Parmesan, divided||1½ cups (375 mL)|
|Eggs, lightly beaten||2|
|Plain Greek yogurt||½ cup (125 mL)|
|Rigatoni or other pasta||1 lb (454 g)|
Source: Ontario Veal Appeal ontariovealappeal.ca