Spaghetti with Bolognese-Style Veal Sauce
(Spaghetti con Ragú di Tritato)
A favorite recipe from LG Health CEO Jan Bergen
I’m often asked what I like to do when I’m not working. I truly love to cook. It’s one of my real passions, and I find it amazingly relaxing.
I own more than 170 cookbooks, and I can sit and entertain myself for hours just looking through them. I love to try new recipes, but my Italian dishes are my family’s favorites.
My mother and grandparents came to the United States from Sicily. My family loves to visit Italy.
My husband Tom’s favorite dish is my Bolognese and a homemade pappardelle. I hope you enjoy this recipe as much as my family does!
Preparation time: 30 minutes
Cooking time: Several hours
Total time: 2 to 3 hours
- 2 tablespoons olive oil
- 2 ½ pounds ground veal (ground sirloin can be substituted)
- 1 medium onion (about 1 cup) diced
- 1 cup tomato paste
- ½-1 cup red wine
- One 6-ounce rind from Parmesan cheese (which adds flavor)
- 2 medium carrots (about 1 cup) diced
- 1 teaspoon sugar
- 3 cups vegetable broth
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste (½ to 1 teaspoon)
- 2 pounds spaghetti
- Freshly grated Parmesan cheese (optional)
- Garnish: fresh basil, optional
- Heat large (4-6 quart) saucepan over medium high heat. Add olive oil, veal and onion and sauté, stirring often, until veal is brown.
- Drain veal and onion of fat, then return to saucepan and add the tomato paste, wine, parmesan cheese, carrots, sugar, broth, salt and pepper.
- Turn heat to low and simmer, uncovered, for about 2 hours, stirring every 10-15 minutes. Cover the saucepan if sauce seems too thick.
- Remove rind of parmesan from sauce.
- Prepare spaghetti according to package directions. Always save 1 cup of pasta water to add to sauces, a little at a time, in case a thinner consistency is desired.
- When ready to serve, spoon 1-2 cups of sauce into a large bowl. Add the spaghetti and toss well. Spoon the rest of the sauce over the spaghetti, garnish with basil, if desired, and serve. Remember to pass the grated cheese.
Makes about 7 cups of sauce. Serves 8 to 10 people. Reduce the amount of ingredients if making for smaller groups.
Per ¾ cup sauce (does not include spaghetti or parmesan cheese): 216 calories; 8.5g total fat (2.7g saturated, 0.7g polyunsaturated, 4.1g monounsaturated); 794mg sodium; 77mg cholesterol; 9.3g carbohydrate; 1.8g fiber; 4.6g sugars; 19.7g protein; 622.4mg potassium.