Name: Veal Bolognese
Prep time: 10 min
Cook time: 30 min
Ingredients: 6 slices bacon (chopped); 1 ½ cups chopped Vidalia onion (about 1 large); ¾ cup chopped carrots; ½ cup chopped celery; Kosher salt and black pepper to taste; 5 large cloves of garlic (minced); 2 pounds ground veal; A couple sprigs fresh thyme (pull leaves off or ½ tsp dried thyme); 8 oz tomato paste; 16 oz diced tomatoes (fire roasted if you can find them); 1 1/4 cup red wine (something full-bodied that you would drink, not a "cooking" wine.); ½ cup water

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By now you know my family & I really enjoy veal. This Veal Bolognese is just one of the many veal recipes I make. As an advocate of the veal industry, and as someone who has traveled to multiple states to observe and learn about the veal industry, I am happy to be Sponsored by Veal, Discover Delicious, funded by Beef Farmers and Rancher.

Pasta with bolognese sauce garnished with shredded cheese and herbs on a black plate.

When it comes to comfort food, pasta reigns supreme. When it comes to pasta sauces, the one of the best is a bolognese sauce. This easy to make Veal Bolognese is flavorful and pairs so well with just about any pasta type.

Ground veal is an amazing choice when making a bolognese sauce and its easy enough for a weeknight meal yet fabulous enough alongside some crusty bread and a salad, for company. If you enjoy ground veal recipes, this is a must make - Meatloaf Stuffed Peppers.

Table of Contents

Bolognese Ingredients

Bacon
Avocado or olive oil
onion, carrots & celery
S&P
garlic
ground veal
diced tomatoes & tomato paste
red wine
thyme
sugar (optional)
red pepper flakes

Variations

I enjoy using a full bodied red wine (like a cabernet) when making bolognese for its depth of flavor, however you can also swap it for a white wine for a different flavor.
If you prefer to not use alcohol, substitute vegetable, chicken or beef broth (each will lend a different flavor profile). You will also need to add a bit of acid in to brighten things up. A squeeze of fresh lemon or a flavored vinegar or cooking sherry will do the trick.
If you do not eat or like bacon, you can certainly leave it out, use avocado / olive oil combined with a TBS of butter instead.

Tips

Save old ends of fresh Parmesan cheese (see my video). Place the end into the bolognese as it simmers. It will add some nice flavor to the sauce. The cheese will melt away as you stir (and bonus, it reduces waste!).
This sauce is delicious just after its made, however it's even better the next day as flavors have had the chance to mingle. Reheat gently, just until hot.

What is veal?

Veal is nutritious, nutrient-rich, high quality protein.
Veal calves, for the most part, are a byproduct of the dairy industry (Since they are in the business of producing milk which male cows can not do, dairy farmers sell the male calves). The animals are harvested when they reach around 600 pounds.
In my opinion, veal is delicious. It’s tender and the taste is not gamey. Veal picks up the flavors used in its preparation beautifully.

Why choose veal?

A 3-ounce serving of cooked lean veal is a good source of key nutrients including vitamin B-6, vitamin B-12, niacin, riboflavin, zinc, selenium and choline.
Lean veal has just 170 calories, making it one of the most nutrient-dense protein foods around! Typically the higher the protein in your meal, the longer you feel full.
Veal is sold as ground meat, cutlets, chops, roast, leg, shanks, shoulder etc. Ask your butcher for specific cuts if you don't see what you are looking for. Or shop online here.
As for sustainability and traceability, the veal industry shines in both of those areas. To learn more, visit veal.org

Ladle of homemade Bolognese sauce for pasta

Facts About Modern Day Veal Farming

Today's veal is raised in bright barns, full of light and fresh air. The animals have plenty of room to move about.
Practices such as castration, dehorning, and tail docking are not necessary in the raising of veal. Additionally, hormone implants are not permitted for use in veal production.
If you have ever seen small white "hutches" when you drive by on dairy/beef/veal farms, those are where calves are housed for the earliest parts of their life.
WHY? When a cow is born, unlike humans, calves are born with zero immunities whereas human babies pick up immunity from their mother's placenta, calves do not. For that reason the first 6-8 weeks of their life both female dairy calves and male veal calves are in individual areas.
On veal farms, those individual areas may have a partition which after 6-8 weeks is removed. On many farms after that period, the veal calves are moved to larger group pens which house 15-30 calves. It depends of the farmer.

Bolognese and pasta noodles on a fork over a bowl full.

I always say to remember to thank a farmer.

I am humbled and grateful for every type of farmer there is. They allow my family and I the variety and comfort of the many foods we enjoy. I am very aware of their hard work and sacrifices, and have taught my children to never take where our food comes from for granted.

I hope you give this easy bolognese recipe a try and that your family enjoys it as much as mine does.

To learn more about veal farming, veal nutrition and to find some amazing recipes for veal. Visit Veal.org

Veal Recipes you'll love

Veal Bolognese

A good Bolognese Sauce recipe is hard to beat! This easy recipe for Veal Bolognese can be ready to enjoy in 30 minutes. It's even better the next day. A delicious meaty pasta sauce!

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Prep Time 10

Cook Time 30

Course pasta

Cuisine Italian, Italian American

Servings servings

Calories 423 kcal

Ingredients

6 slices bacon chopped
1 ½ cups chopped Vidalia onion about 1 large
¾ cup chopped carrots
½ cup chopped celery
Kosher salt and black pepper to taste
5 large cloves of garlic minced
2 pounds ground veal
A couple sprigs fresh thyme pull leaves off or ½ teaspoon dried thyme
8 oz tomato paste
16 oz diced tomatoes fire roasted if you can find them
1 ¼ cup red wine something full-bodied that you would drink, not a "cooking" wine.
½ cup water

Instructions

Cook your chopped bacon in a large pot, stirring often.
After a few minutes, you’ll see some of its bacon grease. Add in your onions, carrots and celery and saute over med-high heat for 5-6 minutes or until tender.
Season with salt and pepper.
Add in garlic and sauté for 1 minute.
Add in ground veal, break it up and allow it to partially cook through, stirring often.
Add in diced tomatoes, tomato paste stirring to combine it with the meat and vegetables.
Add in wine, water and thyme.
Season with additional salt and pepper.
For a kick of spicy heat, add in red pepper flakes.
Turn heat down to low and allow bolognese to simmer for 20 minutes, checking back often to stir and see if additional liquid (water or wine) needs to be added.
If you happen to have a Parmesan cheese rind, add it or a piece of it to the sauce (not necessary, just a nice way to use it up).
Give it a taste, decide if you’d like to add in more seasoning, wine or a three fingered pinch of sugar. (Depends on sweetness of the tomatoes used)
If you have the time, allow the bolognese to sit off heat for 15-30 minutes before serving, reheating if necessary. This deepens the flavor in my opinion and it’s fantastic the next day as well.
Serve over your favorite pasta topping with fresh shaved Parmesan, basil and/or parsley, and red pepper flakes.

Nutrition

Serving: 6servingsCalories: 423kcalCarbohydrates: 18gProtein: 35gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 139mgSodium: 599mgPotassium: 1250mgFiber: 4gSugar: 9gVitamin A: 3386IUVitamin C: 20mgCalcium: 88mgIron: 4mg

Keyword Bolognese Sauce, Veal Bolognese

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