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The main dish, Mediterranean

Veal marengo with fresh pasta

Veal marengo is a veal stew braised with tomatoes, garlic and mushrooms, served with fresh pasta, for 6 people. It takes 35 minutes of active work and is made entirely the day before, so you only need to reheat it. It's easy to pull off, costs €5.40 per person, and the key is browning the meat well before braising.

A veal stew braised with tomatoes, garlic and mushrooms, a Provençal dish that reheats beautifully.

Veal marengo with fresh pasta
For
6 people
Work
35 min
Total time
2 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€5.40
Calories per person
640 kcalcalculated by Kiloach, your weight coach

Veal marengo is the kind of dish that fills the whole house with a good smell while it simmers away. The meat turns tender through slow cooking, the tomato and white wine sauce picks up the aroma of garlic and bouquet garni, and mushrooms sautéed separately keep their bite instead of going soft in the sauce. Served over fresh pasta that soaks up all that sauce, it's a dish that comforts as much as it satisfies.

It's exactly the kind of recipe you pick when you want to host without spending the whole evening in the kitchen. You make it the day before, reheat it gently before your guests arrive, and all that's left is boiling the pasta at the last minute. It fits a dinner with friends in fall or winter, a family Sunday lunch, or even the holidays when you want a dish that doesn't need constant attention.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h 55
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 25 min
  4. When it's time to serve 1 step, 4 min

The day before, you brown the veal, build the sauce with onions, garlic, wine and tomatoes, then let it simmer with the mushrooms before letting everything cool. Just before your guests arrive, you reheat the marengo over low heat for 25 minutes. At serving time, you boil the fresh pasta for a few minutes and serve right away.

The ingredients

6 people

Butcher

  • Veal stew meat 1.2 kg

Pantry

  • Flouroften in the pantry 2 tbsp
  • Crushed tomatoesoften in the pantry 400 g
  • Dry white wine 25 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • White mushrooms 300 g
  • Onions 2
  • Garlic 4 cloves
  • Bouquet garni 1

Dairy

  • Fresh pasta 600 g

Allergens Gluten, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Brown the veal pieces in the oil, dust with flour and stir, then set aside. 15 min

    Brown in batches so the meat doesn't steam instead of searing.

  2. Sauté the onion and garlic, deglaze with white wine, add the tomatoes and bouquet garni, then return the veal to the pot. 10 min

    Let the wine reduce by half before adding the tomatoes.

  3. Let it simmer gently covered, stir in the sautéed mushrooms near the end of cooking, then let it cool. 1 h 30

    Sauté the mushrooms separately, they keep their texture that way.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reheat the marengo over low heat. 25 min

    Add a splash of water if the sauce has thickened too much.

When it's time to serveThe final touches, right in front of your guests.

  1. Cook the fresh pasta in salted boiling water and serve it with the veal. 4 min

    Fresh pasta cooks in about three minutes, keep an eye on it.

Our tips to get it right

  • Pick cuts of veal meant for braising, like shoulder or shank, they hold up well through long cooking without drying out.
  • Don't season too early, the reduced wine and tomatoes already concentrate a lot of flavor, taste and adjust at the end of cooking.
  • If you're reheating a large batch, do it in the oven at 150 degrees covered rather than on the stovetop, the heat stays gentle and even.

The variations

  • Swap the veal for chicken pieces, the cooking time shortens, figure about 40 minutes of simmering instead of 90.
  • For a vegetarian version, replace the meat with firm potatoes and carrots, and simmer for 30 minutes less.
  • For kids, blend part of the tomato sauce if you want it smoother, and serve the pasta on the side.

What to serve it with

  • A crisp green salad afterward
  • A dry white wine from Provence
  • Country bread for soaking up the sauce

Storage

Veal marengo keeps for 3 days in the refrigerator in a sealed container, the sauce only gets better with time. It freezes well for up to 2 months, reheat it gently over low heat or in the oven with a splash of water. Cook the fresh pasta just before serving, it doesn't freeze well.

Questions about this recipe

Can I use dried pasta instead of fresh?

Yes, just cook it 8 to 10 minutes depending on the shape. Fresh pasta gives a more tender bite, but dried pasta works fine with this sauce too.

What white wine should I use?

A dry, lightly oaked white wine works well, like a Côtes de Provence or a Muscadet. Avoid sweeter wines, they'd throw off the balance of the tomato sauce.

How do I know the veal is cooked enough?

The meat should fall apart easily with a fork, no effort needed. If it still resists after 90 minutes, simmer covered for 15 more minutes.

Can I add other vegetables to this dish?

Sliced carrots or pearl onions work well cooked alongside the mushrooms. Add the carrots at the same time as the tomatoes so they have enough time to cook through.

Can a veal marengo with fresh pasta be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a veal marengo with fresh pasta?

Allow 2 h 30 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a veal marengo with fresh pasta?

About 640 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a veal marengo with fresh pasta cost?

About €5.40 per person, that's €32.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs. Remember to ask your guests about their allergies before putting your menu together.

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