Modernist Recipes DB

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

2 hours total: 1 hour 15 minutes attended, 45 minutes unattended

Storage notes

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

Difficulty

very easy 

Yield

700 g (servings 4 )

Ingredients
Weight
Volume
Procedure
A
Olive oil
27 g
2 tbsp
Veal mince
150 g
1¾ oz
Pork mince
150 g
1¾ oz
1
Sauté over high heat until meat has browned, about 3 minutes.
B
Shallots, peeled and finely diced
80 g
2 medium
Garlic, peeled and finely chopped
6 g
2 cloves
Thyme
1.6 g
2 tsp
2
Add to pan.
3
Cook 2 minutes.
C
Tomato paste
16 g
1 tbsp
Tomato pasata
200 g
6 fl oz
Veal stock
100 g
3½ fl oz
Bay leaves
0.6 g
1 leaf
4
Add to pan.
5
Bring to simmer.
D
Salt
3 g
7½ dash
Pepper
0.5 g
5 dash
6
Add to pan.
7
Simmer to form a thick meat sauce, about 45 minutes.
8
Remove from heat.
9
Allow to cool for 10 minutes.
E
Parmesan cheese, grated
50 g
10 tbsp
0
Add to pan.
-
Stir to combine.
=
Place in fridge until cold.

Making ahead

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

Food pairings

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

Drink pairings

Malbec.

Nutrition
Serving size 175 g; calories 295.5 kcal, kilojoules 1237.3 kJ, protein 23.4 g, carbohydrates 6.6 g, sugar 4 g, fat 19.1 g, saturated fat 6.3 g, unsaturated fat 19.4 g, trans fat 0.1 g, fiber 1.7 g, cholesterol 76.7 mg,

Type filling sauce for meat pasta sauce

Author

Yield

g

Servings

Serving size 175 g

Serve

Per
serve
Energy (kcal)295.5
Energy (kJ)1237.3
Protein (g)23.4
Fat (g)19.1
Carbs (g)6.6
Sugars (g)4
Fiber (g)1.7
Sodium (mg)595.1
Cholesterol (mg)76.7

Full details