Veal ragout with home made pasta recipe

Veal Ragout with Home Made Pasta recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Veal Ragout with Homemade Pasta is a delightful and comforting dish that will transport you to the heart of Italy. The tender veal, cooked in a rich and flavorful ragout sauce, pairs perfectly with the silky homemade pasta. This recipe is a labor of love, but the end result is well worth the effort.

Keywords: veal ragout, homemade pasta, Italian cuisine, comfort food, labor of love.

Veal ragout with home made pasta recipe details

Veal ragout with home made pasta recipe, recipe Rating: 4.7
Number of votes:118 

Ingredients

500 g	lean veal, cut into strips
3	shallots, sliced
2 tbsp	bacon, finely diced
250 g	mushrooms, sliced
1 dash(es)	white wine or cognac
1 tbsp	mild mustard
150 ml	gravy
150 ml	single cream
	salt and pepper
	oil
	grated lemon peel
	fresh herbs, chopped
	For the pasta:
3 large	eggs
300 g	flour
3 tbsp	parsley, chopped
1 dash(es)	rapeseed oil
	salt and pepper
	nutmeg

Instructions

In a pan, heat some oil and stir-fry the meat until medium done. Take out of the pan, transfer into a bowl and set aside.

In the pan, stir-fry the shallots, mushrooms and the bacon until golden brown. Return the meat and deglaze with wine or cognac. Add the cream and the gravy and stir in the mustard. Bring to a boil and cook over low heat for a few minutes. Season to taste with salt, pepper, lemon peel and fresh herbs of your choice.

In a high container, mix the eggs and the parsley with a hand blender until the parsley is finely shredded. Place the flour into a bowl, add the egg mixture and oil and season with salt, pepper and nutmeg. Stir until the batter is well combined and falls heavy from a spoon. If too firm, add some sparkling water. If too soft, add some flour. Allow to stand for 30 minutes.

In a large saucepan, bring salted water to a boil. Pass the batter with help of a scraper through a colander into the boiling water. When the small pasta knobs rise to the surface, allow to boil for another minute, then take out with a slotted spoon. Transfer into a wide pan with hot butter and toss.

Arrange the pasta with the ragout on plates and serve sprinkled with parsley.

Variation:
You may substitute pork or chicken for the veal.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a