Ground Veal Ragú with Pappardelle

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 pounds ground veal
• 1 carrot, chopped
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 1 cup beef broth, divided
• 1 (28-ounce) can crushed tomatoes
• 12 to 15 leaves fresh basil, torn or shredded, plus extra for garnish
• 1 pound Pappardelle pasta, cooked to al dente
• Grated Parmigiano, for garnish

Directions:

1. Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. 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.
2. Deglaze the pan with 1/2 cup broth, scraping up all the good bits from the bottom of the pan. Cook for 3-4 minutes or until broth has reduced. Add remaining broth to the skillet and reduce heat to medium low. Stir in tomatoes and bring sauce to a bubble. Simmer sauce until ready to serve.
3. Add torn basil and wilt the leaves into the hot sauce. Remove bay leaf from the sauce. Toss hot cooked pasta with 1/2 cup, grated cheese. Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter. Serve with extra cheese for topping. Garnish platter with additional basil tops.