20-Minute Veal Bolognese

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Yield:
12 servings

 

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


Ingredients:

  • 3 lb Ground veal (IMPS/NAMP 396)

  • Kosher salt as needed

  • Pepper as needed

  • 5 cups or 1-1/2 lb Minced onions

  • 2-1/3 cups or 7-3/4 oz Finely chopped carrots

  • 3 qts Prepared marinara sauce

  • 1-1/2 cups Heavy cream

  • 1 to 2 Tbsp Ground nutmeg

  • 1-1/2 cups or 2 oz Chopped fresh basil

  • 1-1/2 tsp Kosher salt

  • 1-1/2 cups or 5 oz Pepper

  • 1/2 cup or 1 oz Grated Sartori Parmesan Cheese

  • 3 lb Shredded Sartori Asiago Cheese

Instructions:

  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. Combine Sartori Parmesan and Asiago Cheeses. Set aside.

  3. Refresh 4 oz fettuccini in boiling water; drain. Toss with 1-1/2 cups veal bolognese and 1/2 oz cheese mixture.


Veal Cuts - IMPS / NAMP

Ground - 396

Dylan Lindstadtground