Garganelli with Veal & Sausage Ragù

Garganelli with Veal & Sausage Ragù


Garganelli with Veal & Sausage Ragù


For 4 Person(s)

For the Sauce:

  • 3 tablespoons extra virgin olive oil
  • 2 medium carrots, cut into a 1/4 inch dice
  • 3 shallots, sliced
  • 2 celery stalks, cut into a 1/4 inch dice
  • 1/2 pound ground veal
  • 1 pound sweet Italian sausage, casings removed
  • 1/2 cup red wine, such as merlot
  • 1/4 cup tomato paste
  • 14 ounces crushed tomatoes or passata
  • 1 teaspoon salt
  • 1/4 cup salted butter
  • 4 fresh basil leaves
  • 1 pound dried Garganelli pasta


  1. Get the Garganelli HERE!
  2. Put a large skillet with a lid over a medium flame and heat the oil. Add the carrots, shallots and celery and sauté until soft, about 5-7 minutes.
  3. Add the veal and sausage to the pan and cook while breaking it up into small pieces with a wooden spoon. Cook until the meat has browned. About 5 minutes.
  4. Add the wine to the pan and cook for 1 minute.
  5. Add in the tomato paste, crushed tomatoes and salt. Fill the can of tomatoes with a bit of water. Swish the water in the can and add it to the pan. Bring to a boil.
  6. Reduce the flame to a simmer and add in the basil and butter. Once the butter has melted cover the pan and cook for 30 minutes.
  7. Drop the pasta into generally salted boiling water. Cook according to package instructions.
  8. Drain and add the pasta to the pan with the sauce. Toss over medium-high heat for 1-2 minutes.
  9. Serve in warm bowls with a generous sprinkle of grated Parmigiano reggiano Cheese.



Be the first to post a review

You must be logged in to review