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Meat, Italy

Tagliatelle with white veal ragù

Tagliatelle with white veal ragù is an Italian pasta dish for 4, ready in 70 minutes, rated easy, at €3.60 per serving. Ground veal simmers in white wine and stock with rosemary, with no tomato at all. The key is cooking the meat gently so it stays pale and tender, never browned.

A white veal ragù, no tomato, simmered in white wine with rosemary, spooned over good tagliatelle.

Tagliatelle with white veal ragù
Total time
1 h 10
Difficulty
Easy
Cost per person
€3.60
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This ragù stands apart from classic bolognese because it skips the tomato entirely. White wine and rosemary season veal that stays pale and soft, giving a milder, more delicate flavor than red ragùs. Carrot, celery, and onion melt slowly into the sauce, adding body without overpowering the meat.

It's a fall or winter dish that needs a long simmer but barely any hands on time. It works well for a relaxed Sunday, and kids tend to like it because it's mild, with no acidity or tomato chunks to pick around. Mon Chou offers it as a comforting change from the usual bolognese.

The ingredients

4 people

Dairy

  • Fresh tagliatelle 500 g
  • Grated Parmesan 50 g

Butcher

  • Ground veal or minced veal 500 g

Fruits and vegetables

  • Carrot 1
  • Celery stalk 1
  • Onion 1
  • Rosemary 2 sprigs

Pantry

  • Dry white wineoften in the pantry 20 cl
  • Chicken stockoften in the pantry 25 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Celery, Lactose

The step by step recipe

  1. Finely chop the carrot, celery, and onion and sweat them in the olive oil. 8 min

    Cook gently, the vegetables should soften, not brown.

  2. Add the meat and break it up with a wooden spoon until it turns pale, without browning. 8 min

    You want tender, pale meat, not seared.

  3. Pour in the white wine, let it evaporate, add the rosemary and stock, and simmer covered. 40 min

    Add a splash of stock if the ragù starts sticking.

  4. Cook the tagliatelle in salted boiling water until al dente. 4 min

    Fresh pasta only needs 3 to 4 minutes.

  5. Toss the pasta with the ragù and a little pasta water, then serve with Parmesan. 2 min

    Remove the rosemary sprigs before serving so no one bites into one.

Our tips to get it right

  • Pick a dry white wine you'd actually enjoy drinking, its quality comes through directly in the ragù.
  • Keep the ragù at a very gentle simmer with the lid on, high heat dries out the meat and burns off the rosemary too fast.
  • Always save a little pasta cooking water, it binds the ragù to the tagliatelle without needing any cream.

The variations

  • Swap the veal for ground pork for a stronger flavor and an even lower cost.
  • For a vegetarian version, replace the meat with finely chopped button mushrooms and a bit more celery.
  • For kids in a hurry, use short pasta like fusilli, easier to eat than twirled tagliatelle.

What to serve it with

  • A green salad with lemon
  • Crusty bread for the sauce
  • A glass of the same white wine

Storage

The ragù keeps for 3 days in the fridge in a sealed container, stored separately from the pasta. It freezes well for up to 2 months, reheat it gently in a saucepan with a splash of stock. Cook fresh tagliatelle just before serving, it doesn't freeze well.

Questions about this dish

Why doesn't this ragù have tomato?

This is a classic Italian variation known as a white ragù, built on white wine, stock, and herbs instead of tomato. The result is milder and lets the veal flavor come through.

Can you use a different meat instead of veal?

Yes, ground pork or chicken both work well and give an equally tender ragù. Avoid fattier meats like regular ground beef, they can make the sauce heavy.

Can you make this ragù ahead of time?

Yes, it's actually recommended, the ragù tastes even better reheated the next day. Make it the day before, keep it in the fridge, and cook the fresh pasta right before serving.

Do you have to use fresh tagliatelle?

Fresh tagliatelle cooks faster and has a softer texture that pairs well with this ragù. Dried tagliatelle works too, just cook it longer according to the package.

How long does it take to make tagliatelle with white veal ragù?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in tagliatelle with white veal ragù?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does tagliatelle with white veal ragù cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery, lactose. Always check the labels of the products you buy.

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