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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Veal Ragu on Pappardelle features meltingly tender meat medallions with a beautifully thickened sauce clinging to wide noodle ribbons

By Diane Rossen Worthington





JewishWorldReview.com | Pappardelle is a funny name for a wide noodle. The word comes from an Italian verb that means "to gobble up," which may be exactly what you want to do after you make this dish. In Italy the noodle is often paired with wild boar or hare sauces. This recipe, a lighter take on that Italian classic, is robust and satisfying yet lighter than game-based sauces.

The veal stewing meat becomes meltingly tender and the sauce thickens beautifully. Pappardelle noodles are wide ribbons and are just right for the sauce to cling to. These noodles do best with a thick sauce that can handle their size. It's best to cook the pappardelle until al dente and then mix with some of the sauce to infuse the flavor into the noodles. Then serve it in shallow bowls topped with more of the veal ragu and a showering of freshly grated pareve cheese.

To drink? Try a bold flavored Zinfandel, Chianti or a Sangiovese. Begin with a sliced fennel salad, and for dessert consider fruit flavored Italian sorbet.

Help is on the Way:


  • Remember that fresh pappardelle cooks much faster than dried, so cook accordingly; reserve some of the pasta water for finishing the dish.

  • Make sure that you or your butcher cut the meat into tiny 1/2-inch cubes.

  • You can also make this with lamb stew meat.

  • Bring a wedge of pareve cheese to the table with a grater and serve each guest a fresh sprinkling of cheese.

  • The sauce freezes so make up a double batch and save some for a rainy day.


are, this will probably take 10 to 20 minutes more. If the vegetables are almost tender but aren't browning well, raise the heat to 450 F; conversely, if they're browned but not tender, reduce the heat to 375 F.

VEAL RAGU ON PAPPARDELLE

SERVES 4 to 6


  • 1/4 cup olive oil
  • 2 carrots, peeled and finely chopped
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 red bell pepper, seeded, finely chopped
  • 4 garlic cloves, minced
  • Salt and freshly ground black pepper
  • 2 pounds veal shoulder, cut into 1/2-inch dice
  • 1 cup dry red wine
  • 1 (28) ounce can diced tomatoes
  • 1 cup chicken broth
  • Rosemary leaf
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon balsamic glaze or syrup, or 2 teaspoons balsamic vinegar
  • 1 pound pappardelle
  • Freshly grated pareve Parmesan


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1. In a large, heavy Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the carrots, onion, celery and red pepper, and cook until softened, about 10 to12 minutes. Add the garlic and saute another minute. Add salt and pepper. Remove to a side bowl and reserve.

2. Add the remaining 2 tablespoons of olive oil to the Dutch oven and increase the heat to medium-high. Add the veal pieces and brown the meat evenly by turning it, about 10 minutes.

3. Add the wine and deglaze the bottom of the pan by scraping up any browned bits. Add the reserved cooked vegetables, tomatoes, broth, rosemary and red pepper. Season with salt and pepper. Bring the mixture to a boil and then reduce the heat to low and simmer, stirring occasionally, for about 1 1/4 hours or until the meat is very tender. Add the balsamic glaze or vinegar, and taste for seasoning.

4. Cook the papparaelle according to the directions on the package. Drain the papparadelle, reserving 1/2 cup of the pasta liquid. Place the pasta in a large deep skillet. Add half of the meat sauce and some of the pasta liquid and toss with tongs to evenly coat. Cook another minute. Transfer the pasta to a serving bowl and then spoon on the remaining sauce. Grate the cheese on top and serve.

Advance Preparation: The sauce may be made 3 days ahead, covered and refrigerated. Reheat gently. The sauce can also be frozen for up to 2 months.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.






© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.

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