Veal Ragout with Sage

It may look simple and light but that is not the case

When it comes to Italian food, I tend to prefer the Southern dishes and style versus the Northern. This is due to growing up with Sicilian traditions and recipes.

Still one of my favorite cookbooks is La Mia Cucina Tuscana by Pino Luongo. Most of the recipes in the book are quite involved and require expensive ingredients, so normally I wait for a special occasion to try one out. As it happened, a few days ago I decided to celebrate the special occasion of a day ending in y and whipped this up. He calls for making a fresh garganelli pasta, but I had just bought a box of the new whole grain penne from Barrilla and wanted to try it out. The heavy texture and wheatier flavor paired well with the veal and cream sauce.

Veal Ragout with Sage

  • 2 tbsp butter
  • 1 lb ground veal
  • 1 celery rib chopped fine
  • 1 carrot chopped fine
  • 1 small red onion chopped fine
  • 1 cup dry white wine
  • 10-12 large sage leaves
  • 1 whole nutmeg
  • 1 1/2 cups chicken stock
  • 1 cup cream
  • Salt/pepper
  • Shredded Romano to top

Melt butter with one tablespoon olive oil in large saute pan. Cook carrot, celery and onion until golden, about five minutes. Add veal and brown breaking apart the meat into small bits. Season with salt and pepper. Tear up sage leaves by hand and add along with wine. Bring to a simmer over medium heat and reduce until wine has evaporated. Add 1/2 cup stock and cream. Bring to a low simmer and cover. Cook stirring occasionally for an hour adding more stock as needed. Fill a large pot with salted water and cook pasta until al dente. Add pasta to veal and mix well. Allow to set for 10 minutes before serving.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, Recipes and tagged , , . Bookmark the permalink.

60 Responses to Veal Ragout with Sage

  1. Kristy says:

    Now you’re speaking my language. πŸ˜‰ I could eat the entire pound of past with this sauce/meat combo. Heaven!!!!

  2. Casey says:

    That looks fantastic!! I’m a huge pasta fan (could eat it every meal!) and this looks great, nice and meaty with a good amount of texture. thanks for the recipe πŸ˜€

  3. Aarthi says:

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  4. ChgoJohn says:

    This sounds like a very good sauce and shares many elements of a fine Bolognese. I’ll definitely give it a try once my tomatoes “come in.” I can’t believe you mentioned garganelli. Few people have heard of them and I’ve planned a “how-to make garganelli” post for this Fall. Your use of penne instead was a great idea.

  5. joshuafagans says:

    The Ragu Bolognese I had in Italy in Bologna is one of my favorite food memories. Something about a slow braise of meat that is just so satisfying.

  6. Carolyn Chan says:

    HOLY MOLY that picture just wants to make me dive in with my mouth open haha it looks awesome !

  7. greg, this looks incredible. veal with creamy ragout. i have some ground veal sitting in my freezer, just waiting for a fab recipe like this. can’t wait to try this out.

  8. I haven’t had veal in such a long time. This Veal Ragout looks amazing… I don’t know why I’m getting hungry when I really need to go to bed. Great job and great recipe

  9. Tasty, tasty. Looks great and I bet the leftovers heat nicely too. Do you add the nutmeg whole or do you grate it in?
    πŸ™‚ Mandy

  10. Looks good. Veal and fresh sage!

  11. We love Italian – can’t wait to try this one!

  12. eva626 says:

    it looks so GOOD!!!
    i just love pasta!

  13. This looks amazing, love veal and sometimes (not often) we can get it here in my local butchers. and as for the cream…..heaven!

  14. Pasta with a meat sauce is great but with veal, it must be fantastic!

  15. The picture is amazing, the food sounds great. I love good simple Italian food, nothing better.

  16. rutheh says:

    This looks and sounds intensely flavorful. Like the celebration of a day ending in Y!

  17. This looks super tasty!
    definetly worth the time and effort

  18. egg me on says:

    Sounds/looks great. Sage is such a great flavor — and veal! I need to cook more with veal myself.

  19. Rachel says:

    If you need any sage, give me a call. Sage, rosemary, and basil are about all that’s left of my garden… this heat/drought even killed my thyme!! But, I got sage… and this sounds awfully good. Maybe I’ll crank the AC and give it a try! πŸ˜‰

  20. spicegirlfla says:

    Mmmm…. my favorite comfort food! I’m so glad you’re using that sage as my plant is out of control!! Pasta any day is perfect for me!!

  21. Karen says:

    Who could resist that wonderful dish. Greg, whole nutmeg is not available where we are. How much would you suggest if using ground nutmeg?

  22. Caroline says:

    I’m a sucker for pasta. I can never get enough of it, and often eat too much. Definitely worth the carbs though, right? This pasta sure looks like it!

  23. ambrosiana says:

    Simply delicious!! I liked the veal and sage pairing!! Very tasty!! I love ragu with penne pasta (even more if it’s whole wheat..so hearty!!)

  24. This looks so good – and made with sage!

  25. It looks great, guys! I love sage and veal together.

  26. author says:

    I’ve got sage for this recipe… I’ve just posted ‘Growing Your own Herbs’, and have a picture of the perfect sage for this recipe! Cheers! Annie from Willow Cottage

  27. m.d.kitchen says:

    My sage plant is doing well, if I can find veal I’d love to make this. It looks delicious!

  28. Carrie says:

    Looks great! My family will happily gobble it up.

  29. randommanda says:

    Yum!! Although I don’t eat veal, I’ll imagine that’s ground beef. πŸ˜‰

  30. ....RaeDi says:

    This looks incredible, I love pasta and with the sage, perfect….RaeDi

  31. I’m hungry for some pasta! Mmm, can’t wait to try this sauce! I bet the tomatoes are from your garden!

  32. JamieAnne says:

    Greg and Katherine,

    This looks amazing. Amazing. I’m going to make this! Yum!

  33. I love celebrating days that end in y too. Looks good.

  34. rsmacaalay says:

    That’s a proper Italian pasta, simple yet flavourful. I always remember my first time in an Authentic Italian restaurant when I see dishes like this, it was unforgettable as when I first saw the dish that I ordered which was carbonara and seafood pizza I thought it will taste bland as the ingredients are not that much but after my first bite it was an explosion of flavours!

  35. I’m like you about the okra, I can’t wait to get some tomatoes to make this sauce. I got two yellow tomatoes yesterday and ate them right up. The red ones are taking forever. I love fresh tomatoes in sauces.

  36. Judy says:

    Love veal, love sage, love cream sauces … guess this one will have to go to the top of the gotta try list. If I were to substitute ground nutmeg, how much would you estimate to use?

  37. I am pretty much a pasta nut no matter how it is prepared. Love this!

  38. Ragouts always confuse me. I think they remind me of Ragu spaghetti sauce. Yours looks delicious though!

  39. Tamsin says:

    Fantastic recipe! I’m always making ragu and adding various random ingredients to make it a bit different (red pesto really works!) .. however am definitely going to do this veal dish, and I think my daughter would absolutely love it too

  40. crumbl says:

    Just for the different texture, I think I’d use veal shredded (like a pulled pork) rather than ground. I might use the holy trinity instead of a mirepoix, just for the brightness of the pepper, and I like the idea of sun dried tomato pesto for a bit of punch. Okay, I confess, I can never leave well enough alone. Sounds good as is, truly.

  41. Pingback: Homemade Garganelli Pasta | from the Bartolini kitchens

  42. Angeline M says:

    I found you through Chicago John’s post today…just a couple of years since you posted this πŸ™‚
    But no matter, now I’ve found your blog. One question, why is white wine used instead of red wine? It looks delicious anyway, and I’ll be making this very soon.

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