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Weeknight Veal Ragu

Posted by on September 26, 2012

I love a good bolognese, but sometimes I just don’t have time on a weeknight to invest in making it. That’s where this kind of pasta sauce comes in. It cooks in the time it takes to boil a big pot of water, and it uses enough veal to flavor the sauce but not enough to make it really heavy. The cherry tomatoes have a natural sweetness and don’t need to cook down too much. It’s the perfect indulgence for a weeknight treat.

Weeknight Veal Ragu

1/2 pound ground veal

1/2 onion, chopped

2 tablespoons oregano, chopped

2 garlic cloves, minced

2 tablespoons tomato paste

1 can San Marzano cherry tomatoes (or other San Marzanos if you can’t find the cherry tomatoes)

1/2 cup white wine

1/4  cup grated parmesan

1/2 box or pound of long pasta (spaghetti, linguine, fettuccine, etc)

Cook your pasta in salted boiling water a minute less than the package instructions. Meanwhile, brown the veal in a wide saute pan. (Using a wide pan will help the sauce cook quickly because it maximizes the amount of sauce in contact with the pan).

Add the onion once it has developed a nice browned color. Let the onion sweat down with a little salt to season. Add the oregano and garlic and stir through. Add the tomato paste and allow it to rust for a few minutes. Add the wine and tomatoes and cook down for 5 minutes. Once the sauce has reduced a little and thickened, add the cooked pasta with a splash of the pasta cooking water. Stir to cook together for the last minute and add the cheese.

4 Responses to Weeknight Veal Ragu

  1. Machie

    When should the San Marzano cherry tomatoes be added?

    • m&m

      Thanks so much for the question, the tomatoes should go in with the wine before you reduce down the sauce.

      • Machie

        Great – thanks! In the absence of San Marzano at the store, is there another brand you’d recommend?

        • m&m

          San Marzano is actually not a brand, it’s a region where the best Italian tomatoes come from. There are many out there, just check the label–it’s usually very prominent if they come from San Marzano.

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