Veal ragù

Veal ragù

What's for Dinner?
15 mins
Cooking time
90 mins
Gorta Yuuki

This ragú is based more on a traditional bolognaise. it’s well worth a bit of extra effort to make this classic recipe. i also use this as the base for my lasagne.


Quantity Ingredient
olive oil, for cooking
1 onion , diced
2 celery stalks, diced
1 carrot, diced
1 garlic clove, crushed
2 thick slices pancetta, diced
1kg coarsely ground veal
2 tablespoons tomato paste
125ml white wine
375ml beef stock
250ml tomato purée
1 rosemary sprig
2-3 thyme sprigs
salt and freshly ground black pepper
400g pasta of your choice, such as orecchiette or conchiglie
2 tablespoons chopped flat-leaf parsley
freshly grated parmesan cheese, to serve


  1. Heat a large heavy-based saucepan over medium heat. Add a splash of oil and the onion, celery and carrot. Cook for 5–6 minutes, stirring often. Add the garlic and cook for a further 1–2 minutes, or until the garlic is fragrant.
  2. Add the pancetta and veal and cook until well browned, stirring well. Add the tomato paste, then lower the heat and cook for 2–3 minutes. Raise the heat and add the wine, stock, tomato purée, rosemary and thyme. Bring to the boil, then reduce the heat and simmer for 1 hour, stirring often.
  3. Bring a large saucepan of water to the boil over high heat. Add a good pinch of salt. Add the pasta and stir until the water has returned to the boil. Reduce the heat, cover the pan and cook the pasta at a fast simmer for 8 minutes. Check that the pasta is cooked, then drain well.
  4. Check the sauce for seasoning and add the salt and pepper, to taste,, then add the parsley. Toss with the pasta and serve with the freshly grated parmesan.
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