Super Easy Veal Ragu: A Delicious and Classic Recipe

Chop and Mince: Chop the onion, crush the garlic, and dice the carrots. Mince the pancetta very finely and slice the mushrooms.

Fry Pancetta: In a large soup pot or Dutch oven, fry the pancetta gently in a little olive oil over medium heat until it starts to release its fat.

Cook Onion: Add the chopped onion and cook, stirring occasionally, until golden brown, about 15 minutes.

Add Garlic: Add the crushed garlic and cook until fragrant, about 1 minute.

Deglaze with Wine: Add the cooking wine and let it evaporate for 5 minutes.

Add Veal and Carrots: Add the ground veal and diced carrots. Season with 1 teaspoon salt and pepper. Break up the meat with a wooden spoon and cook until it loses its raw color, about 7 minutes.

Add Tomatoes: Stir in the whole tomatoes one at a time, crushing them by hand as you go. Include the juice from the cans.

Add Herbs and Spices: Add the fresh thyme leaves, cumin, and paprika. Stir well to combine.

Simmer: Season with another teaspoon of salt and pepper to taste. Cover the pot and simmer the sauce over low heat for at least 1 hour, stirring occasionally.

Add Mushrooms: After 1 hour of simmering, add the sliced mushrooms and cook for an additional 10 minutes.

Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.

Serve with Pasta: Just before serving, stir in the grated Parmesan cheese if using. Serve the ragu over your favorite pasta, such as spaghetti or macaroni.