Veal Ragù Recipe
User Reviews
4.3
-
Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6
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Calories
482 kcal
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Course
Main Course
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Cuisine
Italian
Veal Ragù Recipe
Description
Veal Ragù Recipe begins by sautéing minced onion and garlic in olive oil until softened, then browning ground veal seasoned with salt and black pepper. White wine is added and boiled down to concentrate flavors, followed by chicken stock, thyme, rosemary, and rinsed capers which simmer until the sauce reduces by half, intensifying the taste.
The ragù is combined with freshly cooked pasta along with grated Parmigiano-Reggiano, chopped flat-leaf parsley, and unsalted butter. Cooking this mixture shortly allows the sauce to thicken and become creamy, coating the pasta evenly and melding the flavors.
Finished with a sprinkle of Maldon salt if desired, the dish showcases the tender texture and mild flavor of veal enriched with wine and herbs while the capers add bursts of sharpness. It is suitable as a main course pasta dish, highlighting fresh pasta texture and rustic Italian flavors.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion minced, medium
- 1 garlic minced, clove
- 1 pound veal ground
- sea salt fine sea salt and freshly ground pepper
- black pepper fine sea salt and freshly ground pepper
- 1/2 cup white wine dry
- 1 1/2 cups chicken stock
- 1 teaspoon thyme chopped
- 1/2 teaspoon rosemary chopped, fresh
- 4 tablespoons capers rinsed, small
- 1 pound fresh pasta cooked
- 1/2 cup Parmigiano-Reggiano cheese grated, plus more for finishing
- 1/4 cup flat-leaf parsley chopped
- 2 tablespoons butter unsalted
- maldon salt for finishing (optional)
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!
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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