ItalianMain

Veal Ragù Pasta

Name: Veal Ragù Pasta
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 4-6
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium onion, finely chopped; 1 medium celery stalk, thinly sliced; 1 medium carrot, shredded or finely diced; 2-3 garlic cloves, minced; 1 lb ground veal; 3-4 tomatoes, roughly chopped; 2/3 to 1 cup dry vermouth; 2 to 3 cups beef broth; 2 bay leaves; 1 tbsp fresh thyme or 1 tsp dried thyme; 1/2 tsp salt, or to taste; Pepper, to taste; 1/2 cup chopped parsley (optional, for serving); 1 lb pasta

Slow-simmered veal ragù becomes silky and deeply savory as it braises in dry vermouth and tomatoes, creating a luxurious sauce that clings beautifully to pasta. The soffritto base of onion, celery, and carrot builds rich flavor while ground veal stays tender throughout the gentle three-hour cook. Perfect for special dinners or when you want to impress with something authentically Italian and comforting.

Prep

15 minutes

Cook

3 hours 30 minutes

Total

3 hours 45 minutes

Serves

4-6

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Ingredients

Units

Instructions

1
Place a large thick-bottomed pan over medium heat and heat the olive oil. Add the onions, garlic, carrots, and celery, and cook for about 7 to 10 minutes, until soft and aromatic but not browned.
2
Add ground veal and sauté, stirring with a spatula and breaking large clusters into small pieces, until no longer pink.
3
Add the tomatoes and cook for a few minutes.
4
Pour in the vermouth and cook for 5 minutes.
5
Add 2 cups of broth, thyme, bay leaves, and season with salt and pepper. Reduce heat and simmer slowly for 2.5 to 3 hours or longer. If the liquid evaporates, add more broth or water as needed.
6
Taste and adjust the seasonings if necessary. Remove the bay leaves.
7
Meanwhile, cook pasta in a large pot of salted water until al dente. Drain and stir the pasta into the ragù until combined. Let it rest for a minute to allow the flavors to mingle.
8
Serve sprinkled with shaved cheese and parsley, if desired.

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Veal Ragù Pasta

Prep

15 minutes

Cook

3 hours 30 minutes

Total

3 hours 45 minutes

Serves

4-6

Jump to recipe

Ingredients

Units

Instructions

1
Place a large thick-bottomed pan over medium heat and heat the olive oil. Add the onions, garlic, carrots, and celery, and cook for about 7 to 10 minutes, until soft and aromatic but not browned.
2
Add ground veal and sauté, stirring with a spatula and breaking large clusters into small pieces, until no longer pink.
3
Add the tomatoes and cook for a few minutes.
4
Pour in the vermouth and cook for 5 minutes.
5
Add 2 cups of broth, thyme, bay leaves, and season with salt and pepper. Reduce heat and simmer slowly for 2.5 to 3 hours or longer. If the liquid evaporates, add more broth or water as needed.
6
Taste and adjust the seasonings if necessary. Remove the bay leaves.
7
Meanwhile, cook pasta in a large pot of salted water until al dente. Drain and stir the pasta into the ragù until combined. Let it rest for a minute to allow the flavors to mingle.
8
Serve sprinkled with shaved cheese and parsley, if desired.

Reviews

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