Ingredients

• 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

Instructions

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. Deglaze the pan with 1/2 cup white wine, scraping up all the good bits from the bottom of the pan. Cook the alcohol out of the wine, 1 or 2 minutes. Add 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. 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, a couple of handfuls, 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.