Veal Ragù Pasta

Veal Ragù Pasta

This Veal Ragù Pasta requires quite a few hours of simmering, but the result will please you. While it is not an authentic ragù recipe, the slow-cooking method is similar to the traditional way of making this sauce.

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Veal Ragù Pasta

Hello everyone!

Who is ready for the weekend? Please raise you hand (s)!

But first, please let me make an announcement. If you miss Daisy – who has not appeared in my pictures for nearly two years – then you should check my previous post Bean Salad.

Now, what can be better to enjoy on weekend? Undoubtedly, pasta! (Well, honestly many other things including pizza and ice cream.) In our house, however, pasta is one of our favourite choices.

Veal Ragù Pasta

This veal ragù is not a truly authentic recipe, but the cooking method is similar to how Italians make it. Few things that are not really authentic are:

– I used dry martini vermouth instead of wine.

– I used one kind of meat – veal – while it is usually a mix of two or three meats.

– Milk is another common addition which is not in this recipe.

– I did not use tomato pure or paste and instead I added a few fresh tomatoes.

– I skipped pancetta which is a common addition.

– Also, ragù does not really require serving it with extra herbs, but I personally love it. Think of basil or parsley as good options or omit them completely.

– Pappardelle and tagliatelle are the most traditional type of pasta, but I opted for rigatoni. They also work well.

Yeah, this ragù needs to be simmered for a couple of hours. But the good news is that you do not need to constantly keep an eye on the simmering sauce.

Also, does this amount sound too much? You do not need to mix all the ragù with pasta. Just make a full servings and us much as you need with pasta. The leftovers will be okay for 2-3 days, refrigerated. They will go perfectly well with rice, couscous, or even with simple vegetables. Great meal-planning deal, right?

Other Hearty Pasta Ideas

Are you looking for more hearty pasta ideas? I have many recipes on my blog (use search or catalogue.) Below are a few ideas for your convenience:

Sun-Dried Tomato Veal Pasta

Chestnut Prosciutto Pasta

Veal Chestnut Pasta

I hope you like this Veal Ragù 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.


Veal Ragù Pasta
Veal Ragù Pasta
Veal Ragù Pasta

Veal Ragù Pasta

Recipe by Ben | HavocinthekitchenCourse: Main


Prep time


Cooking time



This Veal Ragù Pasta requires quite a lot of time to cook, but the result will please you. While it is not an authentic ragù recipe, the slow-cooking method is close to a traditional way to make meat sauce.


  • 2 tbsp. olive oil

  • 1 medium onion, finely chopped

  • 1 medium celery stalk, thinly sliced

  • 1 medium carrot, shredded or finely diced

  • 2-3 garlic cloves, minced

  • 1 lb. (450 gr.) ground veal

  • 3-4 tomatoes, roughly chopped

  • 2/3 to 1 cup dry Martini Vermouth

  • 2 to 3 cups beef broth

  • 2 bay leaves

  • 1 tbsp. fresh or 1 tsp. dried thyme

  • ~ 1/2 tsp. salt or to taste

  • pepper, to taste

  • 1/2 cup chopped parsley (optional, for serving)

  • 1 lb. (450 gr.) pasta


  • Place a large thick-bottomed pan over a medium heat and heat the olive oil. Add the onions, garlic, carrots, and celery, and cook for about 7 to 10 minutes, until soft and aromatic (but not browned.)
  • Add ground veal and sauté, stirring with a spatula and breaking large clusters into small pieces, until no longer pink. 
  • Add the tomatoes and cook for a few minutes.
  • Pour in the vermouth and cook for 5 minutes.
  • Add the 2 cups of broth, thyme, bay leaves, and season with salt and pepper. Bring the heat down to simmer slowly for between 2,5 and 3 hours or even longer (I cooked for ~ 3 hours and 20 minutes, but even 2,5 hours will do.) If / when the liquid has evaporated, you should add some more of the broth (or even water, if you run out of it.)
  • Try and adjust the seasonings, if necessary. Remove the bay leaves.
  • Meanwhile, cook pasta in a large pot of salted water until al dente. Drain then stir in the pasta into the ragù, until combined. Let it stay for a minute or so to allow the flavours to mingle. Serve, sprinkled with shaved cheese and parsley, if desired. Enjoy!

9 thoughts on “Veal Ragù Pasta

  1. Michelle says:

    Such a delicious and comforting dish – that tender veal sauce over al dente pasta… yum! And love that you can portion out the sauce accordingly to how much pasta you have.. a great way to meal prep for the week :)

  2. Liz says:

    This is the time of year when comforting pasta dishes really hit the spot! I can only imagine the delicious aroma while the sauce is simmering away!! YUM!

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