My F&W
quick save (...)

Corzetti Pasta with Veal Ragù

  • ACTIVE: 30 MIN

Corzetti are coin-shaped pasta dating back to the days of the Genovese Republic, when they were embossed with the family crest and served at festive meals.

  1. 1 ounce dried porcini mushrooms
  2. 3 cups hot water
  3. 1/4 cup extra-virgin olive oil
  4. 1 sweet onion, cut into 1/2-inch dice
  5. 2 carrots, cut into 1/2-inch dice
  6. 1 celery rib, cut into 1/2-inch dice
  7. Two 3/4-pound veal shanks (about 1 1/2 inches thick), meat cut into 2-inch pieces and bones reserved
  8. Salt and freshly ground pepper
  9. All-purpose flour, for dusting
  10. 1 cup dry red wine
  11. One 14-ounce can peeled Italian tomatoes, crushed by hand
  12. 1 marjoram sprig, plus 1 1/2 teaspoons chopped leaves
  13. 1 pound corzetti or pappardelle
  14. Shaved Parmigiano-Reggiano cheese, for serving
  1. In a large measuring cup, soak the porcini in the hot water until softened, 15 minutes. Using a slotted spoon, scoop out the mushrooms and squeeze the liquid back into the cup. Chop the mushrooms.
  2. Meanwhile, in a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the onion, carrots and celery and cook over moderate heat, stirring until softened, 6 minutes; spoon onto a plate.
  3. Add the remaining 2 tablespoons of oil to the casserole. Season the veal with salt and pepper and dust with flour. Add the meat and bones to the casserole and cook over moderately high heat, turning once, until browned, 10 minutes. Add the wine and cook, scraping up any bits, until nearly evaporated, about 5 minutes.
  4. Return the vegetables to the casserole. Add the tomatoes, marjoram sprig and porcini. Slowly pour in 2 cups of the porcini liquid, stopping when you reach the grit. Season with salt and pepper and bring to a boil. Cover and simmer over very low heat until the meat is very tender, 2 hours. Scoop the marrow from the bones and stir it into the ragù. Discard the bones and marjoram sprig and stir in the chopped marjoram.
  5. In a large pot of boiling salted water, cook the pasta until al dente. Add the pasta to the ragù and toss gently. Serve in deep bowls, passing the cheese on the side.

Suggested Pairing

Ligurian wines are hard to find in the U.S., but bottlings from Piedmont and Tuscany also pair well with this ragù. The intense red wines of Vino Nobile di Montepulciano have medium-bodied structure.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.