8 servings (serving size: 1 cup pasta, 1 cup ragout, and 3/4 teaspoon parsley)
1 (2 1/2-pound) boneless veal tip round roast, trimmed
1 1/2 teaspoons paprika
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 tablespoon olive oil, divided
1/2 cup dry white wine
3 cups sliced leek (about 3 large)
3 garlic cloves, minced
1.5 ounces all-purpose flour (about 1/3 cup)
1 (14 1/2-ounce) can chicken broth
3 cups (1/2-inch) slices peeled carrot
5 thyme sprigs
1 bay leaf
8 cups hot cooked fettuccine (about 16 ounces uncooked pasta)
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Cut veal into 1-inch cubes. Sprinkle paprika, pepper, and salt over veal.
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add half of veal; sauté 4 minutes or until browned. Place browned veal in a 6-quart electric slow cooker. Repeat procedure with 1 teaspoon oil and remaining veal. Add wine to skillet; cook 1 minute, scraping pan to loosen browned bits. Pour over veal in slow cooker.
Heat skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add leek and garlic; sauté 3 minutes. Spoon leek mixture over veal in slow cooker.
Place flour in a small bowl; gradually add broth, stirring until well blended. Pour broth mixture into slow cooker. Add carrot, thyme sprigs, and bay leaf; stir well. Cover and cook on LOW for 3 to 5 hours or until veal is tender. Discard thyme sprigs and bay leaf. Serve veal mixture over pasta; sprinkle with parsley.
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