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Veal ragu with homemade maccheroni
5 from 76 votes

Veal ragu with homemade maccheroni

Veal ragu with homemade maccheroni features ground veal slowly cooked with finely chopped aromatics and pancetta in a tomato passata sauce, simmered for an hour to develop rich flavors. The accompanying maccheroni pasta is made from 00 flour, eggs, olive oil, and water, kneaded into a smooth dough and served topped with freshly grated Parmigiano Reggiano and chopped parsley.

Prep Time
45 mins
Cook Time
1 hr
Servings: 4
Calories: 860 kcal
Course: Main Course
Cuisine: Mediterranean, Italian

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
    Cup of Yum
  1. Peel and finely chop the onion, wash and finely chop the carrots and celery.
  2. Cook the vegeatbles for about ten minutes in a pan over medium heat with extra virgin olive oil.
  3. Also add the pancetta (if using) and let the fat render over a low heat.
  4. Increase the heat, add the veal meat and brown it for about 6-7 minutes.
  5. 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.
  6. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cut the dough 'rope' into 2cm (0.7") pieces like for gnocchi or orecchiette.
  6. 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.
  7. 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
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 860

% 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.