Ragu Of Veal Recipe

Time1h 30m

Serves4

Nduja, tomato and wild oregano, hand cut rigatoni, salsa vérde

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Base
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
2
Add the Veal
Add the diced veal to the pot, cooking until browned on all sides.
3
Incorporate the Nduja
Stir in the nduja sausage, breaking it up as it cooks, allowing it to meld with the veal.
4
Add Tomatoes and Seasonings
Pour in the crushed tomatoes, add the wild oregano, salt, and pepper. Stir well to combine.
5
Simmer the Ragu
Reduce the heat to low, cover, and let the ragu simmer for at least 1 hour, stirring occasionally. The sauce should thicken and the flavors meld.
6
Cook the Rigatoni
In a separate pot, cook the hand-cut rigatoni according to package instructions until al dente. Drain and set aside.
7
Combine and Serve
Toss the cooked rigatoni with the ragu. Serve hot, drizzled with salsa vérde on top.