Veal Ragù Recipe

Name: Veal Ragù Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion; 1 garlic clove; 1 pound veal; Fine sea salt and freshly ground pepper; 1/2 cup dry white wine; 1 1/2 cups chicken stock; 1 teaspoon thyme; 1/2 teaspoon fresh Rosemary; 4 tablespoons small capers; 1 pound fresh pasta; 1/2 cup Parmigiano-Reggiano; 1/4 cup flat-leaf parsley; 2 tablespoons unsalted butter; maldon salt

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4.3

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Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6
Calories
482 kcal
Course
Main Course
Cuisine
Italian

Veal Ragù Recipe

Opal Carpenter

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Veal Ragù Recipe- Veal, Capers and White Wine make a rich ragù, pair with your favorite pasta. Not into veal? Use another ground meat!

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Ingredients

Servings

2 tablespoons extra-virgin olive oil
1 medium onion minced
1 garlic clove minced
1 pound veal ground
Fine sea salt and freshly ground pepper
1/2 cup dry white wine
1 1/2 cups chicken stock
1 teaspoon thyme chopped
1/2 teaspoon fresh Rosemary chopped
4 tablespoons small capers rinsed
1 pound fresh pasta cooked
1/2 cup Parmigiano-Reggiano grated, plus more for finishing
1/4 cup flat-leaf parsley chopped
2 tablespoons unsalted butter
maldon salt for finishing (optional)

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Instructions

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, stirring frequently, until softened, approximately 5 minutes.
Add ground veal, season with fine sea salt and pepper, increasing to high heat. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, approximately 8 minutes.
Add the white wine to the skillet and boil over high heat until reduced significantly, approximately 5 minutes.
Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
Meanwhile, cook your desired pasta to al dente. Drain the pasta well, reserving 1/2 cup of cooking liquid, and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley, butter and al dente pasta.
Continue cooking and stirring over medium heat, allowing the sauce to thicken and become creamy, approximately 5 minutes.
Serve with a sprinkle of additional Parmigiano-Reggiano cheese and Maldon sea salt.
If you've tried this recipe, come back and let us know how it was!

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Nutrition Information

Show Details

Calories 482kcal (24%) Carbohydrates 46g (15%) Protein 28g (56%) Fat 18g (28%) Saturated Fat 6g (30%) Cholesterol 134mg (45%) Sodium 452mg (19%) Potassium 498mg (14%) Sugar 2g (4%) Vitamin A 445IU (9%) Vitamin C 5.6mg (6%) Calcium 135mg (14%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 482 kcal

% Daily Value*

Calories	482kcal	24%
Carbohydrates	46g	15%
Protein	28g	56%
Fat	18g	28%
Saturated Fat	6g	30%
Cholesterol	134mg	45%
Sodium	452mg	19%
Potassium	498mg	11%
Sugar	2g	4%
Vitamin A	445IU	9%
Vitamin C	5.6mg	6%
Calcium	135mg	14%
Iron	3.7mg	21%