Ragout of Veal

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.