Rigatoni With Veal Ragu

3/4 pound of ground veal
1/4 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
fresh ground nutmeg
fresh ground black pepper
one cup whole milk
half cup dry white wine
one large can/box crushed san marzanos
parmigiano reggiano


Sautee the vegetables with pepper and nutmeg until they are very soft and broken down.


Sautee the veal until it is cooked through, breaking it up as finely as possible with your wooden spoon. Then add the milk and reduce.


Milk is reduced away.


Deglaze with the wine and reduce.


Wine is reduced away.


Add the tomatoes and some salt, cover, and simmer on low for at least three hours, stirring occasionally so it doesn’t burn on the bottom.


Sauce is done.


Add some pasta liquid to the sauce, throw in the drained pasta, and finish for a minute or two. Plate and grate!!


  1. Al Dente says

    You’re slipping Comradde. Where’s the “add ten chopped Trinidad Scorpion Butch peppers (with seeds)” to ensure you can taste nothing but super-hot peppers” that your recipes usually call for?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>