Best Veal Pasta Sauce Recipes

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SIMPLE VEAL PASTA SAUCE



Simple Veal Pasta Sauce image

Provided by Marcella Hazan

Categories     Bread     Tomato     Parmesan     Veal     Fall     Simmer

Yield Makes enough sauce for 1 pound of pasta, making 4 large or 6 small servings

Number Of Ingredients 8

3/4 pound fresh, ripe tomatoes or 1 cup canned imported Italian plum tomatoes, cut up, and drained of juice
3 tablespoons butter
1 tablespoon vegetable oil
1/4 cup chopped onion
1/2 pound ground veal
salt
black pepper ground fresh
1/4 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • If you are using fresh tomatoes, peel them by dipping them in boiling water for 1 minute, then squeeze off their skin. Halve the tomatoes, scoop out their seeds without squeezing, and chop up coarsely.
  • Put 2 tablespoons of butter and the vegetable oil in a small saucepan and turn on the heat to medium high. Cook the onion, stirring from time to time, until it becomes colored a pale gold.
  • Add the ground veal, and turn it over several times, using a wooden spoon, to brown it all over.
  • Add the cut-up tomato, salt, and several grindings of pepper, and with your wooden spoon turn over all ingredients two or three times. Cook at a steady but gentle simmer for 15 to 20 minutes.
  • Cook and drain the pasta and toss it immediately and thoroughly with the sauce, swirling into it the remaining tablespoon of butter and the grated Parmesan.

VEAL AND SAGE MEATBALLS AND PASTA WITH GORGONZOLA-WALNUT SAUCE



Veal and Sage Meatballs and Pasta with Gorgonzola-Walnut Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 pound gemelli pasta or other short cut pasta
Salt
1 pound ground veal
1 egg
2 cloves garlic, finely chopped
6 to 8 sage leaves, finely chopped, a couple of tablespoons
1/2 cup bread crumbs, a couple of handfuls
1/3 cup grated Parmigiano-Reggiano
1/4 teaspoon freshly grated nutmeg, eyeball it
Ground black pepper
Extra-virgin olive oil, for drizzling
3/4 cup chopped walnuts, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken stock
1 cup cream
1 cup Gorgonzola, crumbled
3 to 4 cups (1 bunch) arugula or baby spinach, cleaned and trimmed

Steps:

  • Preheat the oven to 425 degrees F.
  • Place water on to boil for pasta. When it comes to a boil, salt the water and cook pasta to al dente. Drain.
  • While pasta is working, place veal in a mixing bowl and add to it the egg, garlic, sage, bread crumbs, cheese, nutmeg and salt and pepper, to taste. Drizzle a little extra-virgin olive oil into the bowl, mix and roll small 1-inch balls. Arrange balls in a single layer on a nonstick cookie sheet and bake 8 to 10 minutes in a hot oven until meat is golden and firm.
  • Toast the walnuts and place them into a food processor. Grind the walnuts and reserve.
  • In a deep skillet over medium heat melt butter. Whisk flour into butter and cook a minute then whisk in wine and reduce by half. Whisk in stock, when it bubbles and begins to reduce, stir in the cream and reduce heat to medium low. Simmer to thicken the sauce a bit, 2 to 3 minutes, melt in the Gorgonzola and stir in the ground walnuts then season the sauce with pepper, to taste, and maybe a pinch of salt.
  • Shred the greens into thin strips.
  • Toss the pasta with the sauce. Serve pasta garnished and topped with a generous mound of greens to mix in as you are eating.

ORECCHIETTE PASTA WITH VEAL, CAPERS, AND HERB-WHITE WINE SAUCE



Orecchiette Pasta With Veal, Capers, and Herb-White Wine Sauce image

I made this for my "foody" Italian spouse and it totally impressed! This ended Valentine's Day on a very high note (*wink*). Packed full of earthy flavors and light, creamy sauce. This will now be part of our bi-weekly recipe rotation!

Provided by Momginerd

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1 lb ground veal
2 teaspoons salt
2 teaspoons fresh ground black pepper
1/2 cup dry white wine
1 1/2 cups chicken stock
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
2 tablespoons capers, drained
12 ounces orecchiette, dry
1/2 cup parmigiano-reggiano cheese, grated
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons butter

Steps:

  • In a large skillet, heat the olive oil. Add onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
  • Add the ground veal, season with salt and pepper, and cook until veal is no longer pink and most of the liquid has evaporated, about 8 minutes.
  • Add the wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes.
  • Reduce heat to moderate, and add the chicken stock, thyme, rosemary and capers and simmer until the liquid is reduced by half, about 10 minutes.
  • Meanwhile, cook the orecchiette in large pot of boiling, heavily salted water until al dente.
  • Drain pasta well, then return it to the pot.
  • On top of the pasta, add the cheese, parsley, and butter, and stir gently.
  • Now add the veal sauce mixture to the pasta, stir gently.
  • Cook the pasta and sauce over moderate heat, stirring frequently, until sauce is thick and creamy, about 2 minutes.
  • Transfer to bowls and serve right away.

Nutrition Facts : Calories 707.4, Fat 25.4, SaturatedFat 10, Cholesterol 118.2, Sodium 1731.8, Carbohydrate 72.3, Fiber 3.7, Sugar 4.5, Protein 39.9

VEAL SHANK PASTA SAUCE RECIPE - (4/5)



Veal Shank Pasta Sauce Recipe - (4/5) image

Provided by รก-122

Number Of Ingredients 14

Summary
Brown the meat well before adding the tomatoes. And use a narrow pot or partly cover a wider one,
because you don't want the sauce to lose so much moisture that it becomes too thick. Finally, this sauce is
rich enough not to need grated cheese -- use a handful of coarsely chopped parsley or a chiffonade of basil
instead.
Ingredients
2 tablespoons olive oil
2 small dried hot red chilies, optional
1 piece meaty veal shank, 1/2 to 1 pound
3 cloves garlic, peeled and roughly chopped
Salt and freshly ground black pepper to taste
1 28-ounce can whole plum tomatoes, with juice
1 pound ziti, penne or other cut pasta
1/2 cup or more roughly chopped parsley or basil leaves

Steps:

  • 1. Place the olive oil in a saucepan over medium heat. After a minute, add the chilies and cook for about 30 seconds. Add the veal shank, and raise the heat to medium high; cook, turning as necessary, until the meat is nicely browned, 10 minutes or more. When the meat is just about done, add the garlic, salt and pepper. 2. When the garlic has softened a bit, crush tomatoes and add them, with their juice. Turn the heat to medium-low to maintain a steady simmer. If you are using a broad pot, cover it partially. Cook, stirring occasionally, until the meat is tender and just about falling off the bone, at least 1 hour. 3. Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but firm. Remove the veal shank, chop it coarsely, scoop out any marrow and return the meat to the sauce (discard the bone). Remove and discard the chilies. 4. Drain and sauce the pasta; sprinkle it with the herb, toss, and serve.

VEAL-FILLED PASTA WITH TOMATO SAUCE: MANICOTTI MAGRI



Veal-Filled Pasta with Tomato Sauce: Manicotti Magri image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

12 manicotti tubes (about 8 ounces)
1 tablespoon olive oil
1 onion, minced
10 ounces ground veal or turkey
1 teaspoon lemon pepper
2 to 3 teaspoons minced fresh oregano, or 1 teaspoon dried oregano, crumbled
Salt and freshly ground black pepper
3 tablespoons minced fresh parsley
1/4 cup minced drained sun-dried tomatoes in oil
1 pound part-skim ricotta
1/3 cup freshly grated Parmesan
3 cups store-bought marinara sauce

Steps:

  • Preheat the oven to 350 degrees F. In a large pot of boiling, salted water, cook the manicotti tubes according to package directions. Drain, rinse in cold water, and pat dry. In a nonstick skillet set over moderate heat, warm the oil until hot. Add the onion and cook it, stirring occasionally, for 5 minutes. Add the meat, lemon pepper, oregano, salt, and pepper, and cook, stirring, until the meat is no longer pink. Transfer the meat to a bowl, add the parsley, tomatoes, ricotta, and half the Parmesan, and fill the pasta tubes with the meat mixture. Spoon 1 cup sauce in bottom of shallow baking dish, top with the filled pasta tubes, and spoon the remaining sauce over them. Sprinkle with Parmesan and bake for 25 to 30 minutes, or until sauce is bubbling.

VEAL PASTA SAUCE



Veal Pasta Sauce image

Make and share this Veal Pasta Sauce recipe from Food.com.

Provided by Its loose again

Categories     Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 1/2 ounce) can diced tomatoes
2 tablespoons butter
1 tablespoon grapeseed oil
1 shallot, chopped
1/2 lb ground veal
salt and pepper
1/4 cup parmesan cheese, freshly grated
1 lb pasta

Steps:

  • Heat oil and butter in a saucepan over medium-high heat.
  • Add shallot and cook, stirring from time to time until pale gold.
  • Add ground veal and brown, stirring from time to time.
  • Add tomatoes, salt and pepper and simmer for 20 minutes.
  • Cook pasta per package directions.
  • Combine pasta with sauce and serve topped with cheese.

Nutrition Facts : Calories 642.8, Fat 16.7, SaturatedFat 7, Cholesterol 67.3, Sodium 412.3, Carbohydrate 92.7, Fiber 5.1, Sugar 5.9, Protein 29.2

PASTITSADA (CORFU-STYLE PASTA WITH VEAL SAUCE)



Pastitsada (Corfu-Style Pasta with Veal Sauce) image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil
2 pounds boneless veal shoulder, trimmed of fat and cut into 1-inch cubes
2 large onions, finely chopped
3 garlic cloves, chopped
Salt and freshly ground black pepper, to taste
1/2 cup dry red or white wine
1 tablespoon white wine vinegar
3 whole cloves
1 cinnamon stick
2 bay leaves
2 pounds ripe tomatoes, peeled, seeded and finely chopped
1 pound perciatelli
1/2 stick unsalted butter, melted
1 cup freshly grated kefalotyri cheese

Steps:

  • In a medium-sized enamel cast-iron casserole, heat the olive oil over medium-high heat, then brown the veal on all sides, about 6 minutes. Add the onions, stir, reduce the heat to medium-low, cover and cook until soft, about another 5 minutes. Add the garlic and wine and season with salt and pepper. Stir, then add the vinegar, cloves, cinnamon and bay leaves. Stir again and add the tomatoes. Cover, reduce the heat to low and cook until the veal is very tender, about 2 1/2 hours. The sauce should be thick; reduce it if it is not. Remove and discard the bay leaves, cinnamon stick and cloves (if you can find them). Meanwhile, bring a large pot of water to a rolling boil, salt abundantly and add the pasta. Drain when soft and pour into a deep serving bowl or platter. Pour the melted butter over the pasta, sprinkle the cheese over and toss to evenly coat. Ladle the veal sauce over the pasta and serve.

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