Quick & Easy Veal Bolognese
This recipe can be adapted for use with Strauss Veal, Free Raised® Grass Fed Beef, or Strauss Lamb.
1 lb ground veal
½ cup each of finely diced onion, carrot and celery or 1½ cups of mirepoix, which is a mixture of onions, celery and carrots and is often available pre-chopped in the fresh produce section
1 cup dry red wine
1 jar good quality marinara sauce
2 tbs butter
1 lb dry spaghetti pasta
Parmesan cheese (optional)
1. Heat large pot over low heat. Once the pot is heated through, add butter and mirepoix and sauté over medium-low heat until mirepoix is translucent and tender, about 7 minutes.
Quick tip to reduce sauté time: Put mirepoix in food processor and process until finely chopped.
2. Add veal and raise heat to high; cook until veal turns opaque, about 5 minutes. Add wine; cook until evaporated. Stir in marinara sauce and simmer until meat and mirepoix are cooked through and incorporated into the sauce, about 15 minutes.
3. Meanwhile, cook pasta until al dente; transfer to large serving dish. Pour sauce over pasta; toss. Sprinkle with Parmesan, if desired.