Veal ragu with homemade maccheroni
User Reviews
5.0
114 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
1 hr
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Servings
4
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Calories
860 kcal
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Course
Main Course
-
Cuisine
Mediterranean, Italian
Veal ragu with homemade maccheroni
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Serve this delicate and delicious veal ragu with homemade maccheroni or your favourite pasta type. This simple ragu is easy to make, perfect for batch cooking or meal prep. Leftovers are fantastic baked in the oven.
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Ingredients
For veal ragu
- 1.5 lbs ground veal
- 1 onion peeled and finely chopped
- 2 carrots peeled and finely chopped
- 2 celery stalks finely chopped
- 2.5 flozs red or white wine
- 3.5 ozs pancetta (optional) cut into small pieces
- 1.5 lbs tomato passata
- salt to taste
- freshly ground black pepper. to taste
- 1 tablespoon tomato paste (concentrate) optional
- 3 tablespoons olive oil
For homemade maccheroni
- 10.5 oz Italian 00 soft wheat flour or all purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- 3.5 floz tepid water You may need more.
To serve
- 3 ozs parmigiano reggiano freshly grated
- fresh parsley chopped
Instructions
Make the veal ragu
- Peel and finely chop the onion, wash and finely chop the carrots and celery.
- Cook the vegeatbles for about ten minutes in a pan over medium heat with extra virgin olive oil.
- Also add the pancetta (if using) and let the fat render over a low heat.
- Increase the heat, add the veal meat and brown it for about 6-7 minutes.
- Pour in the wine, scrape the bottom of the pan with a wooden spatula to and wait for the alcohol to evaporate. After that, add the tomato paste (if using) and mix to dissolve it well.
- Finally, add the tomato passata, salt and pepper and leave the ragu to cook over a low heat for 60 minutes. Towards the end of cooking, add salt and pepper to taste.
Make the maccheroni
- Sift the flour into a bowl. add the eggs, salt and olive oil. Using a fork, beat the eggs and start to incorporate with the flour adding the water a little at a time.
- Once the flour and liquid are well mixed together, use your hands to knead the dough in the bowl until it no longer sticks to the sides and can be shaped into a ball.
- Turn the dough out onto a flour dusted work surface and knead until it's smooth and pliable. Roll the dough into a ball and wrap it in plastic wrap (clingfilm). Let it rest for 30 minutes.
- Cut a small piece off the dough. Rewrap the rest of the dough so it doesn't dry out. Roll the piece you cut off into a 'rope' abot the thickness of your index finger.
- Cut the dough 'rope' into 2cm (0.7") pieces like for gnocchi or orecchiette.
- Place the iron rod (fero) or knitting needle across a piece of dough. Wrap the dough around the fero and then use your hands to roll it up and down on your work surface. The dough will stretch along the rod.
- Once the maccheroni is about 7-8 cm (2.5-3") carefully remove from the fero and place on a flour dusted tray. Repeat with the rest of the dough.
Finish and serve
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring tothe boil again. Add the maccheroni. Stir to prevent the pasta pieces stickingtogether. Homemade maccheroni al ferretto takes about 5-10 minutes to cook depending on the size and thickness of the pasta. Test taste before draining.
- Mix the ready drained pasta with the veal ragu and serve immediately with some grated Parmigiano and fresh parsley if required.
Notes
- This veal ragu can be served with different types of pasta including tagliatelle or pasta tubes like rigatoni or penne.
- Nutritional values include the ingredients for the homemade maccheroni.
- Suggestions for storing and serving leftovers can be found in the main text.
Nutrition Information
Show Details
Calories
860kcal
(43%)
Carbohydrates
76g
(25%)
Protein
50g
(100%)
Fat
39g
(60%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
5g
Monounsaturated Fat
20g
Trans Fat
0.04g
Cholesterol
249mg
(83%)
Sodium
443mg
(18%)
Potassium
1590mg
(45%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
6177IU
(124%)
Vitamin C
21mg
(23%)
Calcium
95mg
(10%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 860 kcal
% Daily Value*
| Calories | 860kcal | 43% |
| Carbohydrates | 76g | 25% |
| Protein | 50g | 100% |
| Fat | 39g | 60% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 249mg | 83% |
| Sodium | 443mg | 18% |
| Potassium | 1590mg | 34% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 6177IU | 124% |
| Vitamin C | 21mg | 23% |
| Calcium | 95mg | 10% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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