Best Veal Pasta Sauce Recipes

SIMPLE VEAL PASTA SAUCE

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

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

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.

VEAL SHANK PASTA SAUCE RECIPE - (4/5)

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

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

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.

PASTITSADA (CORFU-STYLE PASTA WITH VEAL SAUCE)

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.