Reviews Add Rating & Review 29 Ratings 5 star values: 3 4 star values: 6 3 star values: 11 2 star values: 7 1 star values: 2
Back to Spaghetti with Veal Bolognese Sauce All Reviews for Spaghetti with Veal Bolognese Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Spaghetti with Veal Bolognese Sauce Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 dried one-quarter-ounce package porcini mushrooms 1 large clove garlic 1 small onion, (about 5 ounces), peeled and cut into quarters 2 small carrots, peeled and cut into chunks 1 large rib celery, strings removed, cut into chunks 1 pound veal shoulder, trimmed of all fat and cut into 1/4-inch dice 1/2 cup dry red wine 1/4 cup Low-Fat Tomato Sauce 3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 3/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1/8 teaspoon freshly grated nutmeg 1 pound spaghetti 6 tablespoons freshly grated Parmesan cheese, optional Olive-oil, cooking spray
Gallery Spaghetti with Veal Bolognese Sauce
Recipe Summary Servings: 6
Gallery
Spaghetti with Veal Bolognese Sauce
Spaghetti with Veal Bolognese Sauce
Spaghetti with Veal Bolognese Sauce
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 dried one-quarter-ounce package porcini mushrooms 1 large clove garlic 1 small onion, (about 5 ounces), peeled and cut into quarters 2 small carrots, peeled and cut into chunks 1 large rib celery, strings removed, cut into chunks 1 pound veal shoulder, trimmed of all fat and cut into 1/4-inch dice 1/2 cup dry red wine 1/4 cup Low-Fat Tomato Sauce 3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 3/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1/8 teaspoon freshly grated nutmeg 1 pound spaghetti 6 tablespoons freshly grated Parmesan cheese, optional Olive-oil, cooking spray
Directions
Place mushrooms in a small bowl; cover with 1/2 cup boiling water. Let soak 15 minutes. Lift mushrooms from liquid, and chop medium fine; set aside. Strain liquid through cheesecloth; set liquid aside.
Place garlic in food processor; process until finely chopped. Add onion; process until finely chopped. Transfer onions and garlic to a small bowl. Process carrots in food processor until coarsely chopped, about 15 pulses. Add celery; process until carrots and celery are finely chopped; set aside.
Spray medium-high, straight-sided skillet with olive-oil spray; place over medium-low heat. Add vegetables, cover, and cook until translucent, about 7 minutes.
Add veal, and raise heat to high; cook until veal turns opaque, about 5 minutes. Add wine; cook until evaporated. Stir in tomato sauce, mushrooms, stock, reserved mushroom liquid, salt, pepper, and nutmeg; bring to a boil. Lower heat to medium low; simmer until meat is tender and most liquid has been absorbed, about 2 hours.
Cook pasta until al dente; transfer to large serving dish. Pour sauce over pasta; toss. Sprinkle with Parmesan, if desired.
Reviews
Add Rating & Review 29 Ratings 5 star values: 3 4 star values: 6 3 star values: 11 2 star values: 7 1 star values: 2
Reviews
Add Rating & Review 29 Ratings 5 star values: 3 4 star values: 6 3 star values: 11 2 star values: 7 1 star values: 2
Add Rating & Review
29 Ratings 5 star values: 3 4 star values: 6 3 star values: 11 2 star values: 7 1 star values: 2
29 Ratings 5 star values: 3 4 star values: 6 3 star values: 11 2 star values: 7 1 star values: 2
29 Ratings 5 star values: 3 4 star values: 6 3 star values: 11 2 star values: 7 1 star values: 2
5 star values: 3 4 star values: 6 3 star values: 11 2 star values: 7 1 star values: 2
All Reviews for Spaghetti with Veal Bolognese Sauce
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spaghetti with Veal Bolognese Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
