Recipe No 200 sauce for meat

Veal and pork ragu

This lovely rich ragu is perfect as an accompaniment to spaghetti or used as a filling for tortellini, as we do. It freezes well and will keep in the fridge for several days.
Time

Prep:

Total:

Difficulty
very easy
Yield
4 serves • 700 g
Metric Imperial

Processes

  • Olive oil (2 tbsp)
    27 g
  • Veal mince
    150 g
  • Pork mince
    150 g
  1. 01
    Sauté over high heat until meat has browned, about .

  • Shallots, peeled and finely diced (2 medium)
    80 g
  • Garlic, peeled and finely chopped (2 cloves)
    6 g
  • Thyme (2 tsp)
    1.6 g
  1. 02
    Add to pan.
  2. 03
    Cook .

  • Tomato paste (1 tbsp)
    16 g
  • Tomato pasata (¾ cup)
    200 g
  • Veal stock (¼ cup + 3 tbsp)
    100 g
  • Bay leaves (1 leaf)
    0.6 g
  1. 04
    Add to pan.
  2. 05
    Bring to simmer.

  • Salt
    3 g
  • Pepper
    0.5 g
  1. 06
    Add to pan.
  2. 07
    Simmer to form a thick meat sauce, about .
  3. 08
    Remove from heat.
  4. 09
    Allow to cool for .

  • Parmesan cheese, grated
    50 g
  1. 10
    Add to pan.
  2. 11
    Stir to combine.
  3. 12
    Place in fridge until cold.

Making ahead

This recipe benefits from being made ahead; the flavours will develop.

Storing

keeps well in the fridge for up to 5 days and in the freezer for 2 months

Food pairings

Use as a filling for tortellini (Pasta dough) and serve with Tomato and basil pasta sauce.

Drink pairings

Malbec.

Categorisation

Category
filling pasta sauce sauce for meat
Meal
dinner
Cuisine
italian
Diet
omnivorous
Tags
pork tortellini veal