Spaghetti with Juicy Veal Ragu

A veal ragu that your guests will never forget!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 675 g Meat, veal, loaf

  • 1 piece Orange, fresh

  • 1 piece Lemon, fresh, without shell

  • 1 piece Lime, fresh

  • 2 spoons Oil, olive

  • 4 spoon Tomato juice

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 0.25 teaspoons Spices, cumin, seeds

  • 400 g Pasta, spaghetti, whole grain

  • 100 g Cheese, Parmesan, grated

Steps

  1. Thoroughly wash the veal and dry it with paper towels, then cut it into approximately 3 cm pieces. Prepare a large bowl. Wash the citrus fruits well. Grate about a tablespoon of zest from the lime and lemon, then cut all the citrus fruits in half and squeeze out the juice.

  2. In the bowl, place the squeezed juice, grated zest, and the meat pieces, then season everything to taste with pepper and salt. Add ground cumin.

  3. Mix the ingredients well so that the liquid covers all the meat pieces, then store everything in the refrigerator for at least two hours. Before cooking, take the meat cubes out of the marinade and dry them well with paper towels, saving the juice.

  4. Peel and finely chop the garlic. Peel the onion and chop it into small pieces. Place a pan on the stove and heat the oil. Add the veal cubes and fry them for about 10 minutes until they are well browned on all sides.

  5. Add tomato paste, garlic, and onion to the pan, pour in the saved juice, cover, and let it simmer on low heat for about 35 minutes. Add a little water if the sauce reduces too much. Meanwhile, place a pot on the stove, pour in a liter of salted water, and wait for it to boil.

  6. Add the spaghetti to the boiling water and cook it for exactly the time indicated on the package. Drain the cooked spaghetti and pour the prepared veal ragu over it. Serve the dish on plates, sprinkle with grated Parmesan, and offer it to your guests.

Nutrition Information (Per 100g)

  • Calories: 100.97 kcal
  • Fat: 3.6 g
    • Saturated Fat: 0.72 g
  • Carbohydrates: 3.69 g
    • Sugars: 1.53 g
  • Protein: 11.71 g
  • Fiber: 0.54 g

Advice

It is best to use organic citrus fruits, whose peel is not treated with pesticides. If organic citrus fruits are not available, you can immerse the fruits in boiling water for a few minutes and wipe them thoroughly to remove the wax, which contains toxins. When cooking pasta, follow the rule of using 1 liter of water for every 100 grams of pasta. For every liter of water, use 10 to 12 grams of salt.