How to Make Veal Bolognese

by Federico Cantone


  • Ground veal
  • 1 Onion
  • 3 Garlic cloves
  • ½ Carrot
  • 2 (28-ounce cans) San Marzano tomatoes
  • 1 Tablespoon Thyme, or a few sprigs if using fresh
  • Kosher salt
  • Freshly ground black pepper
  • Pasta of your choice
  • Parmiggiano reggiano
  • Fresh flat-leaf parsley
  • Instructions

    Step 1

    In a large heavy-bottomed pot, add 2 tablespoons of extra-virgin olive oil and brown the veal.

    Step 2

    Stir frequently to prevent clumping and even browning.

    Step 3

    When browned it should look like this.

    Step 4

    Remove the veal and set aside. Discard some of the fat if it grosses you out.

    Step 5

    Chop up an onion.

    Step 6

    Smash, peel and chop the garlic cloves.

    Step 7

    In the same pan add another 2 tablespoons of extra-virgin olive oil and begin browning the onions and garlic.

    Step 8

    While your onions and garlic are softening grate half a carrot.

    Step 9

    Once the onions are soft, throw in the carrot, thyme and some red chili flakes if you want it to have a little bite.

    Step 10

    Stirring frequently, so as not to burn the garlic or carrot, cook until you start to smell the thyme (1 to 2 minutes tops).

    Step 11

    Use any San Marzano tomatoes you like, hand-crushed if using whole. I opted for one crushed and one diced.

    Step 12

    Add tomatoes to the pot.

    Step 13

    Add a little water, enough to get the tomato remnants off the sides and bottom of the can.

    Step 14

    Add the browned veal back to the pot.

    Step 15

    Raise back to a boil and then reduce to a simmer.

    Step 16

    Don't forget to season with salt and some black pepper.

    Step 17

    Simmer covered for 30 minutes, checking it a few times through. Remove the lid for a few minutes if you need to thicken it up a little.

    Step 18

    Chop the remaining carrot up for a healthy snack while he sauce is cooking.

    Step 19

    Mine was still loose at the end, so I simmered uncovered for a few minutes. At this point start tasting it to check your seasoning. You can refrigerate for up to a week or freeze for a month.

    Step 20

    Boil a pasta of your choice to al dente, don't forget to salt your pasta water (as salty as the sea). I had left-over gnocchi, which is why I wanted he bolognese in the first place.

    Step 21

    Gently toss the pasta with sauce in a pre-warmed bowl, top with a little more bolognese, some fresh parsley and grated parmiggiano. Buon appetito.