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Veal mince ragù with tagliatelle

Name: Veal mince ragù with tagliatelle
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 50g butter, melted; 1 carrot, finely chopped; 2 onions, finely chopped; 1 celery stick, finely chopped; 300g British rose veal mince; 3 tbsp tomato purée; 150ml white wine; 250ml beef stock; 100ml milk; Splash of red wine vinegar; 400g cooked fresh tagliatelle; Grated parmesan

Published: 30 Apr 13
Updated: 18 Mar 24

A rich veal mince ragù, cooked slowly, is a wonderful wintry idea for dinner and it makes a tasty change from beef bolognese.

Easy
May 2013

Test kitchen approved

Serves 4
Hands-on time 20 min, cook time 1½-2 hours

A rich veal mince ragù, cooked slowly, is a wonderful wintry idea for dinner and it makes a tasty change from beef bolognese.

Nutrition: per serving

Calories: 378kcals
Fat: 17.2g (9.4g saturated)
Protein: 23.1g
Carbohydrates: 25.7g (7.7g sugars)
Fibre: 3.5g
Salt: 0.6g

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Ingredients

50g butter, melted
1 carrot, finely chopped
2 onions, finely chopped
1 celery stick, finely chopped
300g British rose veal mince
3 tbsp tomato purée
150ml white wine
250ml beef stock
100ml milk
Splash of red wine vinegar
400g cooked fresh tagliatelle
Grated parmesan

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Method

Melt the butter in a large saucepan and gently fry the carrot, onions and celery. Season the veal mince and add to the pan, turning up the heat to brown the meat.
Stir through the tomato purée and cook for a couple of minutes. Add the white wine and bubble for 2 minutes, then add the beef stock and milk. Bubble gently for 1½-2 hours, adding more stock if it becomes dry.
Stir through a splash of red wine vinegar, then toss through the tagliatelle. Serve with plenty of grated parmesan.