Veal Ragu

I have made this recipe twice now and it is truly one of my favorite dishes.  I had never had veal prior to making this and know now I was certainly missing out.  I purchased the veal at my local Whole Foods Market.  They did not show boneless veal shoulder in the meat case, but upon asking they brought out what they had in the back.  I will say the second time I made this I had to use veal stew meat as I could not get the boneless shoulder anywhere.  It was still delectable, but the meat just was not as fall apart as the first time.

I read this recipe in November over at Megan's Delicious Dishings site.  It is cold here in the Boston area and this is a perfect dish to warm up to as well as a taste worthy one to serve to company.  It is fairly easy and your guests will think you spent hours on it.  I sometimes find myself making too complicated dishes when we have company over.  This one pot meal (well two if you count the pasta!) will be a real crowd pleaser.  The meat is tender and melts in your mouth.  Serving it with the wide noodle pasta gives it that better than pasta look.  Add some home made bread or a dinner roll for gathering the last bites of the ragu and you will be having your guests asking you when they can come over again!  Jump on over to Megan's Delicious Dishings site for the recipe and her step by step instructions!