Veal Mushroom Pasta

This Veal Mushroom Pasta features tender ground veal and earthy mushrooms gently simmered into a savoury ragù, creating a comforting yet elegant pasta dish that works just as well for weeknights as for relaxed weekend cooking.

Hey folks – I hope you all are doing well!

This is one of those pasta dishes I keep coming back to when I want something hearty without being heavy, simple yet full of depth. It’s unfussy, comforting, and deeply satisfying, so let’s dive into this Veal Mushroom Pasta.

Why You’ll Love This Veal Mushroom Pasta

• Comforting and balanced. The mild sweetness of veal pairs beautifully with earthy mushrooms.
• Simple but refined. A straightforward ragù that feels elegant without being complicated.
• Versatile. Works with many pasta shapes and pairs well with herbs or cheese.
• Make-ahead friendly. The sauce tastes even better after resting.

Ingredients You’ll Need for This Recipe

This Veal Mushroom Pasta relies on everyday ingredients that come together into a deeply flavourful ragù.

• Mushrooms. Any variety works here; they provide earthiness and body to the sauce.
• Ground veal. Mild, tender, and ideal for slow simmering without heaviness.
• Onion and garlic. Build a savoury aromatic base.
• Dry vermouth or white wine. Adds subtle acidity and depth.
• Broth or water. Keeps the ragù moist during the long simmer.
• Bay leaves and thyme. Provide gentle herbal notes without overpowering the sauce.
• Parsley. Added at the end for freshness.
• Pasta. Choose a shape that holds sauce well, such as tagliatelle, rigatoni, or pappardelle.

How to Make Veal Mushroom Pasta

To make this Veal Mushroom Pasta, start by browning the mushrooms in a dry pan until deeply golden, then set them aside. In the same pan, soften the onions and garlic in olive oil before browning the ground veal. Deglaze with vermouth, return the mushrooms to the pan, and add the remaining ingredients. Simmer gently until the ragù becomes rich and cohesive, then toss with freshly cooked pasta and a splash of pasta water as needed.

More Pasta Recipes

Are you looking for more delicious pasta recipes, like this Veal Mushroom Pasta? Be sure to check more recipes below:

• Pasta with Lamb Ragù
• Venetian Duck Ragu Pasta
• Ragù alla Bolognese (Classic Pasta Bolognese Sauce)
• Pasta alla Genovese (Beef and Onion Ragù)
• Sicilian Style Pasta with Cauliflower
• Creamy Tomato Ham Pasta (Pasta al Baffo)

I’d love for you to try this Veal and Mushroom Ragù Pasta. If you give this recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

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Veal Mushroom Pasta

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Pasta and Gnocchi

A comforting veal and mushroom ragù pasta with tender veal, earthy mushrooms, vermouth, and aromatics – perfect for an easy yet elegant meal.

Servings

4-6

servings

Prep time

10

minutes

Cooking time

~1.5

hours

Cook Mode

Keep the screen of your device on

Ingredients

• ~ 1 lb. (400-450 gr.) mushrooms of your choice, washed (if necessary) and sliced

• ~ 2/3 lb. (300 gr.) ground veal

• 1 tbsp. (15 ml) olive oil

• 1 medium onion, finely sliced

• 2-4 garlic cloves, minced

• 1/2 cup (120 ml) dry martini vermouth or white wine

• ~ 1/2 cup (120 ml) broth or water

• 1/2 to 2/3 tsp. of salt

• pepper, to taste

• 1-2 bay leaves

• 1 tbsp. fresh thyme

• 1/3 cup chopped parsley

• 1 lb. (450 gr.) pasta

Directions

• Heat a large heavy-bottom pan over moderately high heat without adding oil. Add the sliced mushrooms and cook for about 7 minutes without stirring, allowing them to release their liquid. Once the liquid evaporates, continue cooking for a few more minutes, stirring often, until the mushrooms are well browned. Transfer to a plate and set aside.
• Reduce the heat to medium and add the olive oil to the same pan. Add the onion and garlic and cook for 5–7 minutes, stirring occasionally, until soft and translucent but not browned.
• Add the ground veal and cook, breaking it up with a spatula, until no longer pink, about 5 minutes.
• Pour in the vermouth (or wine) and cook for 1–2 minutes, allowing it to reduce slightly.
• Return the mushrooms to the pan and add the broth or water, bay leaves, thyme, salt, and pepper. Cover and simmer over moderately low heat for about 1 hour, stirring occasionally. If the ragù becomes too thick, add a little more broth or water.
• Stir in the parsley, taste, and adjust seasoning as needed. Remove and discard the bay leaves.
• Meanwhile, cook the pasta in a large pot of well-salted water until al dente. Drain, reserving up to 1 cup of pasta cooking water.
• Add the drained pasta to the ragù, tossing gently to coat. Add a splash of reserved pasta water if needed to loosen the sauce. Serve immediately, garnished with extra herbs or cheese if desired. Enjoy!