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.
Pasta
Veal Ragu
Garnish
Method
Pasta Preparation
- 1
Cook the tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Veal Ragu Preparation
- 2
- 3
Brown the veal
Add the ground veal to the skillet. Cook, breaking it apart with a spoon, until browned all over, about 5-7 minutes.
- 4
Add garlic and seasoning
Stir in the minced garlic and cook for another minute until fragrant. Then, add the crushed tomatoes, red wine, dried oregano, salt, black pepper, and bay leaf. Bring to a simmer.
- 5
Simmer the ragu
Reduce the heat to low and let the ragu simmer gently for about 30-40 minutes, stirring occasionally. If it gets too thick, add a little reserved pasta water or a splash of milk.
- 6
Finish with milk
Once the ragu has thickened and flavors have melded, stir in the milk and let simmer for an additional 5 minutes. Adjust seasoning to taste.
Assembly
- 7
Combine pasta and sauce
Once the ragu is ready, add the cooked tagliatelle to the skillet with the ragu. Toss gently to coat the pasta in the sauce. If needed, add a bit of reserved pasta water to help the sauce cling to the pasta.
- 8
Serve
Plate the tagliatelle with veal ragu and garnish with grated Parmigiano Reggiano. Enjoy your delicious Veal Bolognese!
