Veal Ragù Recipe

Dive into the heart of Italian comfort food with this exquisite Veal Ragù recipe. For years, this dish has been a centerpiece in my kitchen, transforming simple family dinners into moments of pure culinary joy. The rich, slow-cooked flavors of tender veal mingling with aromatic vegetables and robust red wine create a symphony of taste that’s truly unforgettable. From the moment the tantalizing aroma fills the house to the satisfied sighs after the last bite, this Veal Ragù has become more than just a meal; it’s a cherished tradition that brings everyone to the table, eager to savor every mouthful. It’s a recipe that’s been tweaked and perfected over time, incorporating little secrets that elevate it from good to absolutely extraordinary. Prepare to embark on a culinary journey that will not only impress your guests but also become a beloved staple in your own home.

Ingredients

To create an authentic and deeply flavorful Veal Ragù, you’ll need to gather a selection of high-quality ingredients. Each component plays a crucial role in building the rich and complex character of this classic Italian sauce. Here’s a detailed list to guide you:

• Veal Shoulder (2 lbs / 900g): The star of the show, veal shoulder is prized for its rich flavor and beautiful marbling, which renders down during slow cooking to create incredibly tender and succulent meat. Opt for bone-in veal shoulder if possible, as the bone adds extra depth of flavor to the ragù. If bone-in is unavailable, boneless shoulder will work perfectly well. Ask your butcher to cut the veal into roughly 2-inch cubes for optimal browning and even cooking.
• Olive Oil (1/4 cup / 60ml): Extra virgin olive oil is essential for sautéing and building the base flavors of the ragù. Its fruity and peppery notes complement the richness of the veal and vegetables. Choose a good quality olive oil for the best flavor.
• Yellow Onion (1 large): Finely diced yellow onion forms the aromatic foundation of the soffritto, the flavor base of many Italian sauces. Yellow onions offer a balanced sweetness and savory depth that melds beautifully with the other ingredients.
• Carrots (2 medium): Finely diced carrots add sweetness, color, and a subtle earthy note to the ragù. They also contribute to the sauce’s texture and body, breaking down during cooking to create a naturally thickened consistency.
• Celery Stalks (2 medium): Finely diced celery stalks provide a fresh, herbaceous, and slightly peppery counterpoint to the sweetness of the carrots and onions. Celery is a crucial component of the classic soffritto, adding complexity and depth of flavor.
• Garlic Cloves (3-4 cloves): Minced garlic infuses the ragù with its pungent and aromatic character. Use fresh garlic cloves and mince them finely to release their maximum flavor. Adjust the quantity to your preference – some prefer a more pronounced garlic flavor, while others prefer a subtler touch.
• Dry Red Wine (1 cup / 240ml): A good quality dry red wine, such as Chianti, Sangiovese, or Cabernet Sauvignon, is essential for deglazing the pot and adding depth and complexity to the sauce. The wine’s acidity balances the richness of the veal and vegetables, and its tannins contribute to the sauce’s structure. Avoid using cooking wine, as it often contains added salt and preservatives that can negatively impact the flavor.
• Canned Crushed Tomatoes (28 oz / 794g): High-quality canned crushed tomatoes form the heart of the ragù sauce. Choose San Marzano tomatoes if available, as they are known for their sweetness, low acidity, and rich tomato flavor. Crushed tomatoes provide the body and base flavor of the sauce.
• Tomato Paste (2 tablespoons): Tomato paste adds concentrated tomato flavor and richness to the ragù. It deepens the color of the sauce and enhances its savory umami notes. Look for a double-concentrated tomato paste for the most intense flavor.
• Beef Broth (2 cups / 480ml): Rich beef broth provides moisture and adds another layer of savory depth to the ragù. Use low-sodium beef broth to control the salt level of the dish. Homemade beef broth is ideal, but a good quality store-bought broth will also work well.
• Bay Leaf (1-2 leaves): Bay leaves infuse the ragù with a subtle, aromatic, and slightly herbal flavor. They add a layer of complexity that elevates the overall taste. Remember to remove the bay leaves before serving.
• Dried Oregano (1 teaspoon): Dried oregano contributes a classic Italian herbaceous note to the ragù. Its slightly peppery and earthy flavor complements the veal and tomatoes beautifully.
• Fresh Thyme Sprigs (2-3 sprigs): Fresh thyme adds a delicate, lemony, and slightly floral aroma to the ragù. Its subtle herbal notes enhance the overall complexity of the sauce. Tie the sprigs together with kitchen twine for easy removal later.
• Salt and Freshly Ground Black Pepper: Seasoning is crucial to bring out the flavors of all the ingredients. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper adds a pungent and aromatic spice that complements the richness of the ragù. Adjust the seasoning to your taste throughout the cooking process.
• Fresh Parsley (for garnish, optional): Freshly chopped parsley provides a bright, herbaceous garnish that adds a touch of freshness and visual appeal to the finished dish. Italian flat-leaf parsley is recommended for its robust flavor.
• Parmesan Cheese (for serving, optional): Grated Parmesan cheese is a classic accompaniment to ragù, adding a salty, umami-rich finish. Freshly grated Parmesan Reggiano is ideal for its superior flavor and texture.

Instructions

Creating a truly exceptional Veal Ragù is a labor of love, but the process is straightforward and rewarding. The key is patience and allowing time for the flavors to develop and meld together through slow cooking. Follow these step-by-step instructions to create a ragù that will impress:

1. Prepare the Veal: Pat the veal cubes dry with paper towels. Season generously with salt and freshly ground black pepper. Drying the veal is crucial for achieving a good sear, which is essential for developing deep, rich flavor. Seasoning before searing allows the salt to penetrate the meat, enhancing its taste from within.
2. Sear the Veal: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering hot, add the veal in batches, being careful not to overcrowd the pot. Overcrowding will steam the veal instead of searing it. Sear each batch of veal on all sides until deeply browned, about 2-3 minutes per side. The browning process, known as the Maillard reaction, creates complex flavors that are fundamental to the ragù’s depth. Remove the browned veal from the pot and set aside.
3. Sauté the Soffritto: Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables are softened and fragrant, about 8-10 minutes. This process, known as creating a soffritto, forms the aromatic base of the ragù. Sautéing the vegetables slowly releases their sweetness and savory notes.
4. Add Garlic and Aromatics: Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it. Burnt garlic can impart a bitter taste. Stir in the dried oregano and cook for 30 seconds more, allowing the spices to bloom in the heat and release their aromas.
5. Deglaze with Red Wine: Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. These browned bits, known as fond, are packed with flavor and will enhance the richness of the ragù. Bring the wine to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate and the wine to reduce slightly, concentrating its flavors.
6. Add Tomatoes and Tomato Paste: Stir in the tomato paste and cook for 1 minute, stirring constantly, until it deepens in color. Cooking the tomato paste before adding the crushed tomatoes intensifies its flavor and removes any raw taste. Add the canned crushed tomatoes and beef broth to the pot. Stir well to combine all the ingredients.
7. Return Veal and Add Bay Leaf & Thyme: Return the seared veal to the pot. Add the bay leaf and thyme sprigs. Bring the ragù to a simmer, then reduce the heat to low, cover the pot, and simmer gently for at least 3-4 hours, or until the veal is incredibly tender and easily shreds with a fork. The long, slow simmering process is crucial for breaking down the tough connective tissues in the veal shoulder, resulting in melt-in-your-mouth tenderness. It also allows all the flavors to meld and deepen over time.
8. Shred the Veal and Simmer Further: After 3-4 hours, remove the pot from the heat. Remove the bay leaf and thyme sprigs. Using two forks, shred the veal directly in the pot. Stir the shredded veal back into the sauce. Return the pot to low heat and continue to simmer, uncovered, for another 30-60 minutes, or until the ragù has thickened to your desired consistency. Simmering uncovered allows excess liquid to evaporate, concentrating the sauce and intensifying its flavors.
9. Season to Taste: Taste the ragù and adjust seasoning with salt and freshly ground black pepper as needed. The flavors will continue to develop as the ragù simmers. Don’t be afraid to season generously to bring out the best in all the ingredients.
10. Serve: Serve the Veal Ragù hot over your favorite pasta, such as tagliatelle, pappardelle, or rigatoni. Garnish with fresh parsley and grated Parmesan cheese, if desired.

Nutrition Facts

(Estimated, per serving, assuming 6 servings)

• Servings: 6
• Calories Per Serving: Approximately 550-650 calories (This is an estimate and can vary based on specific ingredients used and serving size. It’s important to note that this is a rich and hearty dish.)

Detailed Breakdown (Approximate per serving):

• Protein: 40-50g (Veal is a lean source of protein, contributing significantly to muscle building and satiety.)
• Fat: 30-40g (Includes healthy fats from olive oil and fats rendered from the veal, as well as saturated fat from veal. The fat contributes to the rich flavor and texture of the ragù.)
• Carbohydrates: 20-30g (Primarily from vegetables and tomatoes. Carbohydrates provide energy and fiber.)
• Fiber: 5-7g (From vegetables and tomatoes. Fiber aids digestion and promotes fullness.)
• Vitamins and Minerals: Rich in Vitamin B12, Niacin, Selenium, Zinc, and Iron (From veal and vegetables. These vitamins and minerals are essential for various bodily functions, including energy production, immune function, and cell health.)

Important Note: These are estimations. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. Also, consider the pasta and any additional toppings when calculating the total nutritional value of a complete meal.

Preparation Time

• Prep Time: 30 minutes (Includes chopping vegetables, measuring ingredients, and searing the veal.)
• Cook Time: 4-5 hours (This is primarily slow simmering time to develop flavor and tenderize the veal. Active cooking time within this period is minimal.)
• Total Time: 4 hours 30 minutes – 5 hours 30 minutes (While the total time is long, most of it is hands-off simmering, making this recipe ideal for weekend cooking or when you have time to let it slowly develop.)

How to Serve Veal Ragù

Veal Ragù is incredibly versatile and can be served in numerous delicious ways. Beyond the classic pasta pairing, explore these serving suggestions to elevate your culinary experience:

• Pasta:
  • Tagliatelle: Wide, flat ribbons of pasta are the classic pairing for ragù. Their porous texture perfectly captures the rich sauce.
  • Pappardelle: Even wider than tagliatelle, pappardelle provides a luxurious and substantial base for the ragù.
  • Rigatoni: Tube-shaped pasta with ridges holds the ragù beautifully, ensuring each bite is filled with flavorful sauce.
  • Gnocchi: Potato gnocchi, either homemade or store-bought, offer a delightful pillowy texture that contrasts wonderfully with the rich ragù.
  • Polenta: Creamy polenta acts as a comforting and gluten-free alternative to pasta. The smooth texture of polenta complements the chunky ragù perfectly.
  • Lasagna: Use Veal Ragù as a decadent filling for lasagna, layered with béchamel sauce and Parmesan cheese for an unforgettable baked pasta dish.
  • Baked Ziti: Toss the ragù with cooked ziti pasta, ricotta cheese, and mozzarella, then bake until bubbly and golden for a comforting casserole.
• Beyond Pasta:
  • Polenta: Serve a generous ladle of Veal Ragù over creamy polenta for a rustic and satisfying meal, especially during colder months.
  • Mashed Potatoes: Spoon the ragù over creamy mashed potatoes for a comforting and hearty dish, perfect for a family dinner.
  • Bread: Serve with crusty Italian bread for soaking up every last drop of the delicious ragù sauce. Toasted bruschetta topped with ragù is a delightful appetizer or light meal.
  • Stuffed Vegetables: Use cooled Veal Ragù as a filling for stuffed bell peppers, zucchini, or eggplant for a flavorful and satisfying vegetarian-friendly option (simply omit the veal for a vegetable ragu filling).
• Garnishes and Accompaniments:
  • Fresh Parsley: Sprinkle freshly chopped parsley over the ragù just before serving for a pop of color and fresh, herbaceous flavor.
  • Grated Parmesan Cheese: Offer freshly grated Parmesan Reggiano cheese at the table for guests to add as much as they like.
  • Red Pepper Flakes: For those who enjoy a little heat, offer red pepper flakes on the side.
  • Side Salad: A simple green salad dressed with a light vinaigrette provides a refreshing counterpoint to the richness of the ragù.
  • Garlic Bread: Serve with warm garlic bread to complement the Italian flavors and provide extra dipping opportunities.

Additional Tips for Perfect Veal Ragù

Elevate your Veal Ragù from delicious to extraordinary with these five essential tips:

1. Don’t Rush the Browning: Searing the veal and sautéing the soffritto vegetables properly is crucial for flavor development. Resist the temptation to rush these steps. Patience during the browning process unlocks deep, complex flavors that form the foundation of a truly exceptional ragù. Ensure the veal is deeply browned on all sides and the vegetables are softened and fragrant before moving on to the next steps.
2. Quality Ingredients Matter: Use the best quality ingredients you can afford. High-quality veal shoulder, San Marzano tomatoes, and good red wine will make a noticeable difference in the final flavor of the ragù. Especially focus on fresh, flavorful vegetables and a robust, dry red wine that you would also enjoy drinking.
3. Low and Slow is Key: Slow cooking is the magic behind a tender and flavorful ragù. Simmering the ragù for several hours allows the veal to become incredibly tender and the flavors to meld and deepen beautifully. Maintain a gentle simmer, ensuring the sauce is barely bubbling, for optimal results. Avoid boiling, which can toughen the meat and negatively impact the sauce’s texture.
4. Taste and Adjust Seasoning: Seasoning is paramount in any dish, and ragù is no exception. Taste the ragù throughout the cooking process and adjust the salt and pepper as needed. Remember that flavors will intensify as the ragù simmers and reduces. Don’t be afraid to be generous with seasoning, but always taste and adjust incrementally.
5. Make it Ahead of Time: Veal Ragù is a dish that often tastes even better the next day. Making it a day ahead allows the flavors to meld and deepen further in the refrigerator. Simply reheat gently before serving. This makes it an excellent choice for entertaining, as you can prepare it in advance and focus on other aspects of your gathering on the day of serving.

Frequently Asked Questions (FAQ)

Q1: Can I use a different cut of veal?
A: While veal shoulder is highly recommended for its rich flavor and tenderness when slow-cooked, you can use other cuts like veal stew meat or even beef chuck roast as a substitute. However, veal shoulder provides the most authentic and flavorful result. If using beef chuck, ensure it is well-marbled for tenderness.

Q2: Can I freeze Veal Ragù?
A: Absolutely! Veal Ragù freezes beautifully. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating gently on the stovetop. Freezing is a great way to enjoy this ragù at a later date or to have a delicious meal ready on busy weeknights.

Q3: What if I don’t have red wine? Can I substitute something else?
A: Dry red wine adds significant depth and complexity to the ragù. If you don’t have red wine, you can substitute it with more beef broth. However, the flavor will be less complex. For a closer substitute, consider using a non-alcoholic red wine or adding a tablespoon of red wine vinegar along with the beef broth to mimic some of the acidity and depth of flavor.

Q4: How can I thicken the ragù if it’s too thin?
A: If your ragù is too thin after simmering, you can thicken it in a few ways. Continue to simmer it uncovered for a longer period to allow more liquid to evaporate. Alternatively, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the ragù during the last 30 minutes of simmering. Another option is to add a tablespoon or two of tomato paste.

Q5: Can I make this ragù in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sear the veal and sauté the soffritto vegetables in a skillet as directed in the recipe. Then, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the veal is very tender. Shred the veal and continue to cook uncovered for the last hour to allow the sauce to thicken. Slow cooking is an excellent method for achieving tender veal and deeply developed flavors with minimal hands-on time.

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