This Veal Mushroom Pasta is a tasty pasta dish served with an easy ragù. Savoury, herbaceous, earthy, and hearty – save this recipe for your weekend feast!
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Hello everyone – happy Monday! I hope you had a wonderful weekend, and you are ready to tackle another busy week.
As I mentioned in my previous post (You should totally check these Crêpes with Banana Rum Sauce!), Andrew and I are going on our vacation just in 10 days. So excited – especially because the anticipation and preparation are the best part part of a holiday or vacation to me. Oh well – maybe not the best – but definitely important and exciting, too.
I also hoped that my schedule would be less hectic. No way! That is why I am going to keep it short and sweet today.
Veal Mushroom Pasta
This Veal Mushroom Pasta is so hearty and delicious, and it will not take too much of your time; most of time you can keep the ragù unattended while it is cooking. Previously I have shared similar recipes for this Veal Ragù Pasta and this Sun-Dried Tomato Veal Pasta. This time we should enjoy this variation with the addition of mushrooms.
Here ground veal is simmered with onions, garlic, herbs, broth, and dry vermouth. Normally, ragù – especially Italian-inspired – should be cooked for a couple of hours. This version is simplified, so the veal is not as tender as you would expect from traditional ragù recipes.
More Pasta Recipes
Looking for more pasta ideas? No problem!
Sicilian Style Pasta with Cauliflower
I hope you like this Veal Mushroom Pasta , and you will give it a try shortly. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Cheers!
Veal Mushroom Pasta
Course: Dinner, Lunch4-6
servings10
minutes~1.5
hoursThis Veal Mushroom Pasta is a tasty pasta dish served with an easy ragù. Savoury, herbaceous, earthy, and hearty – save this recipe for your weekend feast!
Ingredients
~ 1 lb. (400-450 gr.) mushrooms of your choice, washed (if necessary) and sliced
~ 2/3 lb. (300 gr.) ground veal
1 tbsp. olive oil
1 medium onion, finely sliced
2-4 garlic cloves, minced
1/2 cup dry martini vermouth or white wine
~ 1/2 cup 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
- Preheat a large heavy-bottom pan over moderately high heat. Do not add any oil. Add the sliced mushrooms and cook for about 7 minutes. They will release a lot of liquid first – you don’t need to stir them at this point. Shortly the water will evaporate and you will need to cook them for another few minutes, stirring often with a spatula, until they start browning. Remove them to another plate and set aside.
- Decrease heat to medium. Add the olive to the same pan and cook the onions with garlic, 5-7 minutes, until soft, translucent but not browned.
- Add ground veal and sauté, stirring with a spatula and breaking large clusters into small pieces, until no longer pink, for about 5 minutes.
- Add the vermouth (or wine) and cook for 1-2 minutes.
- Return the cooked mushrooms along with the broth or water, bay leaves, thyme, salt and pepper. Cover and simmer over moderately low heat, stirring occasionally, for about 1 hour or longer if desired. If the ragù becomes too dry, add a little bit more of broth or water.
- At the end, stir in the parsley. Try and season more to taste. Remove and discard the bay leaves.
- Meanwhile, cook pasta in a large pot of salted water until al dente. Drain reserving up to one cup of pasta liquid.
- Stir in the drained pasta into the veal-mushroom sauce adding the reserved pasta water if if the pasta looks dry, gently mixing. Serve immediately sprinkled with more fresh herbs or / and cheese, if desired. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
I agree with all – this is a lovely sauce and I can imagine it on some nice, wide, homemade noodles! I just saw your photo in Croatia – I hope you and Andrew have a wonderful time. We will wave hello across the mediterranean from Morocco!
I always love pasta dishes- Veal is not for me, but I love mushrooms. Looks delicious.
Sounds like a lovely sauce! For me it’d be perfect for tagliatelle or fettuccine…
And enjoy your vacation. Do tell us where you’re going… Inquiring minds want to know. ;-)
Mushroom pasta is a favourite in our household Ben. But I never thought of adding Veal into it. I can see how well they would go together too. Yum!
Neil recently posted…Healthy Baked Chicken Strips
Thanks for sharing this delicious-looking recipe! I love the combination of veal and mushrooms, I can’t wait to try making this dish myself. Keep up the great work!
Raymund recently posted…Spicy Pork and Squid Stir-Fry (Osam Bulgogi)
Veal and mushrooms do go so well together! This pasta dish looks like the ultimate comfort food, Ben. And the fresh thyme really brings it all together. Pass that bowl this way, please!
David @ Spiced recently posted…Banana Pound Cake with Peanut Butter Frosting
Another comforting and delicious pasta! Love the combination of veal and mushrooms — enjoy your travels!
I wish you’ll enjoy your travels as much as I’ll enjoy this pasta dish!
2pots2cook recently posted…Pasta alla Norma (Eggplant Pasta)
Sadly we don’t get veal here but I will be in Italy next week so I should be able to get it there. Enjoy your travels.
Tandy | Lavender and Lime recently posted…A Killer’s Game, Isabella Maldonado
I love veal and mushrooms! This looks like a great combo of flavours for a very satisfying and comforting meal, Ben. Love those vintage fork and knife.
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