ground veal recipe
The Best ground veal recipe
I’ve always been drawn to ground veal because it’s versatile and forgiving. It doesn’t require fancy techniques, but it still delivers that restaurant-quality depth of flavor. My kids, who’ve grown up eating it regularly, swear by it—especially when it’s served with a simple tomato sauce or a fresh side of roasted vegetables. It’s not just a meal; it’s something that brings everyone together, whether it’s a weeknight family meal or a dish we serve when we want to make a little extra effort. Plus, the leaner protein in veal means it’s a healthier option than some ground meats, packed with protein and iron while still being gentle on the stomach. It’s a recipe that’s easy to customize—swap in herbs, add a sprinkle of cheese, or even turn it into a stuffed pasta dish—so it’s always a fresh take on something familiar.
Creamy Garlic Ground Veal with Homemade Pasta
A rich, flavorful dish featuring tender ground veal in a garlicky tomato sauce, paired with homemade pasta for a restaurant-quality meal at home. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1/2 tsp salt
- 1 lb ground veal
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup whole milk
- 1 cup tomato sauce
- 3 cloves garlic, minced
- 1 tbsp butter
- 1/4 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Roll out the pasta dough on a lightly floured surface into 4 thin rectangles. -
2
Cut each rectangle into 4 strips and set aside. -
3
Heat olive oil in a large skillet over medium-high heat. Add ground veal, oregano, black pepper, and salt. Cook until no longer pink, about 6–8 minutes. -
4
In a separate saucepan, heat milk until warm. Stir in tomato sauce, garlic, and butter. Simmer for 5 minutes. -
5
Add cooked pasta strips to the skillet with veal and pour the warm sauce over them. Stir gently and cook for 2–3 minutes. -
6
Sprinkle with grated Parmesan cheese and serve immediately.
🔧Equipment
- Mixing bowls
- Kitchen shears
- Large skillet
- Pasta roller or rolling pin
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Ground Veal with Homemade Pasta Works
❓ Frequently Asked Questions About Creamy Garlic Ground Veal with Pasta
How do I know if the veal is cooked through?
The veal is fully cooked when it reaches an internal temperature of 145°F (63°C) on a meat thermometer, inserted into the thickest part. It should still look pinkish inside but feel tender when pressed gently. Avoid overcooking—veal is best when slightly pink; it continues to cook as it rests.
Can I substitute chicken for ground veal?
While chicken can be used in a pinch, ground veal offers a richer, more tender texture and a slightly sweeter flavor. If substituting, use 1:1 ratios but expect a less luxurious result. For best results, stick to veal if possible.
How should I store leftovers?
Cool the mixture quickly in the fridge within two hours, then transfer to an airtight container. Store for up to 3–4 days. To reheat, warm gently on low heat in a pan or microwave, adding a splash of broth if it’s too dry.
Why does the recipe call for a fat layer?
The fat (like butter or olive oil) keeps the meat moist and adds depth of flavor. It also helps bind the mixture, preventing it from drying out. If you’re using lean veal, add an extra tablespoon to ensure tenderness.
Can I make this ahead of time?
Yes! Assemble the mixture and refrigerate for up to 24 hours before cooking. When ready, brown the mixture quickly in a hot pan, then proceed with the recipe. The flavors will meld better with a little longer resting time.
