Veal ragu with homemade maccheroni
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr
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Servings
4
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Calories
860 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Veal ragu with homemade maccheroni
Description
This veal ragu builds its depth from vegetables finely chopped to create a flavor base, gently cooked with pancetta to render sweet fat before browning the veal. Adding wine deglazes the pan and enhances aroma, with tomato paste and passata simulating a thick and rich tomato sauce. An hour of gentle simmering allows flavors to meld and the sauce to thicken appropriately.
The maccheroni pasta is handmade by combining 00 flour with eggs, olive oil, and water, kneaded to an elastic dough and then shaped. Serving the dish with freshly grated Parmigiano Reggiano adds savory richness, while fresh parsley contributes a bright herbal note.
This dish exemplifies a traditional preparation that highlights texture contrasts: the tender ragu clings to the al dente pasta, creating a satisfying mouthfeel. It works well as a comforting main course with a balanced combination of meat, tomato, and fresh pasta.
The veal ragu can also complement other pasta types such as tagliatelle or rigatoni, and leftovers may be stored or reheated following guidance in the notes.
Ingredients
For veal ragu
- 1.5 lbs veal ground
- 1 onion peeled and finely chopped
- 2 carrot peeled and finely chopped
- 2 celery finely chopped, stalks
- 2.5 flozs red wine or white wine
- 3.5 ozs pancetta cut into small pieces, optional
- 1.5 lbs tomato passata
- salt to taste
- black pepper to taste, freshly ground
- 1 tablespoon tomato paste optional, concentrate
- 3 tablespoons olive oil
For homemade maccheroni
- 10.5 oz 00 flour or all purpose flour, Italian; soft wheat
- 2 large egg
- 1 tablespoon olive oil
- 3.5 floz water You may need more, tepid
To serve
- 3 ozs parmigiano reggiano freshly grated
- parsley chopped, fresh
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
- Veal ragu pairs well with various pastas like tagliatelle, rigatoni, or penne for flexibility in serving.
- Nutritional information includes ingredients for the homemade maccheroni dough.
- Leftovers can be stored and reheated carefully; see full notes for storage suggestions.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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