Pasta with Veal in Wine Sauce
Ingredients
2 servings
For the sauce
- Veal 300 g
- Onion 1
- Garlic 2-3 cloves
- Olive oil 3 tbsp
- Dry white wine 50 ml
- Green onion (stalks) 4-5
- Parsley, dill, basil 2-3 sprigs of each
- Salt, black pepper, ground coriander to taste
- Water a little, if the sauce gets too thick
For cooking the pasta
- Penne pasta 200 g
- Water for boiling the pasta 2 l
- Salt for boiling the pasta 14 g (7 g per 1 l of water)
Step-by-step recipe
Meat sauce with herbs
People usually ask why there are so many herbs??? I’ll answer: because it’s delicious!!! There are Caucasian dishes where layers of young lamb and a bucket, or even two (!), of herbs go into a huge cauldron. And it is stewed without water. And then you call an ambulance, because the guests faint en masse, like the famous imam after the eggplant dish “imam bayildi”.
Pasta with meat can be made with any meat, but veal makes the most delicious sauce.
Prepare the meat and onion: trim the veal thoroughly of bones and membranes and grind it in a meat grinder. Peel the onion and garlic and chop them finely.
Fry the onion until soft. In a deep skillet or sauté pan, which must have a tight-fitting lid, heat 3 tbsp of olive oil until hot. Fry the chopped onion in the oil over medium heat until soft.
Fry the ground meat with the spices. Add the ground veal and chopped garlic and add salt. Then add ground coriander and ground black pepper to taste and stir. Fry the meat with the onion over high heat, stirring, until the meat changes color.
Simmer the meat with the wine: add the dry white wine, lower the heat to medium-low, cover the pan with a tight lid and simmer the meat for 10 mins.
Chop the herbs. Meanwhile, strip all the leaves from the herb sprigs. Chop the herbs, but not too finely. Chop the green onion stalks as well. Mix all the herbs together.
Simmer the sauce with the herbs for about an hour. Add the herbs to the meat and stir a little.
Cover again and simmer over the lowest heat for about an hour, or even longer: the longer the sauce cooks, the better it tastes, and so does the pasta with meat. If needed, add a little water or wine. At the end, taste the sauce and add more salt if necessary, or add more spices.
Pasta
Put the pasta on to boil toward the end of simmering, so that it is ready at the same time as the sauce.
Cook the penne until “al dente.” Bring 2 l of water to a boil in a pot, add 14 g of salt (7 g per 1 l of water), add the pasta and cook, stirring, for 1-2 minutes less than the time on the package, so that a barely perceptible firmness remains inside. Drain the pasta in a colander and let the water run off.
Serving
Put the pasta on a plate, top it with the meat sauce and toss.
You can sprinkle it with herbs, but just a little, which only makes pasta with meat better. Serve right away.
Calories and macros
810 kcal
Serving ≈ 410 g
- Protein44 g22% of kcal
- Fat33 g37% of kcal
- Carbs79 g40% of kcal
100 g197 kcalProtein 10.6 gFat 7.9 gCarbs 19.2 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.