Monday, May 09, 2011

Veal Bolognese

I love a good Italian sauce. And pasta makes me weak in the knees. So here's another bolognese that got rave reviews. The key is the ground veal. It gives the sauce a certain sweetness. You could substitute pork or beef but it won't be the same.

Veal Bolognese
Serves 4 - 6


  • 1 tbsp olive oil

  • 1 large onion, diced

  • 2 cloves garlic, minced

  • 2 large carrots, diced

  • 1 lb ground veal, lean

  • 1 medium zucchini, diced

  • 19 oz/ 540ml can of Italian chunky stewed tomatoes, no salt added

  • 1 tbsp tomato paste

  • 1/2 cup skim milk


  1. Heat a saute pan over medium high heat with the olive oil

  2. Saute the onions, garlic and carrots until tender

  3. Add in the veal and saute until browned and cooked through

  4. Toss in the zucchini, tomatoes, tomato paste and skim milk

  5. Simmer for 10 minutes

  6. Serve over pasta with Parmesan cheese


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