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20-Minute Veal Bolognese

Beef13

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12
serves

INGREDIENTS

3 lb. ground veal (IMPS/NAMP 396)
5 cups (1-1/2 lb.) minced onions
2-1/3 cups (7-3/4 oz.) finely chopped carrots
3 qt. prepared marinara sauce
1-1/2 cups heavy cream
1 to 2 tbsp. ground nutmeg
1-1/2 cups chopped fresh basil
1-1/2 tsp. kosher salt
1-1/2 cups (5 oz.) pepper
1/2 cup (1 oz.) grated Sartori Parmesan Cheese
3 lb. shredded Sartori Asiago Cheese

INSTRUCTIONS

  1. 1
    Cook ground veal in rondo; do not brown. Pour off drippings; season to taste with salt and pepper. Add onions and carrots; cook until onions are translucent. Add marinara; simmer until heated through. Add cream and nutmeg; continue simmering until heated through. Stir in basil, 1-1/2 tsp. salt and 1 tsp. pepper. Keep warm; set aside.
  2. 2
    Combine Sartori Parmesan and Asiago Cheeses. Set aside.
  3. 3
    Refresh 4 oz fettuccini in boiling water; drain. Toss with 1-1/2 cups veal bolognese and 1/2 oz cheese mixture.

notes

Recipe adapted from Chef Jon Paul Hutchins, Scottsdale Culinary Institute, Scottsdale, AZ

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cuisines European, Italian
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