The Art of Veal Ragu and Homemade Maccheroni

Are you ready to embark on a culinary journey to the picturesque region of Piemonte in Northern Italy? Indulge in the rich flavors of a traditional veal ragu paired with homemade maccheroni, known as macaron del frèt. This exquisite pasta dish will transport your taste buds to the heart of Italian cuisine.

Discover the Richness of Piemonte

Piemonte is renowned for its gastronomic wonders, from white truffles to hazelnuts (the birthplace of Nutella and Ferrero Rocher). The region takes pride in its beef and veal, particularly the local breed known as ‘Razza Piemontese.’ This cattle breed is revered for its lean and protein-rich meat, boasting lower calories and cholesterol compared to other prime beef.

The Elegance of Veal Ragu

Why choose veal over other meats? Veal ragu offers a quicker cooking time, making it a convenient option for busy cooks. It is also highly nutritious, packed with protein, and offers a lighter and more digestible alternative to slow-cooked meat sauces. The veal ragu recipe calls for ground veal, sautéed onion, celery, carrot, tomato passata, and a splash of red or white wine to elevate the flavors.

Homemade Maccheroni: A Delightful Pairing

To complement the velvety veal ragu, we recommend serving it with macaron del frèt, a type of homemade maccheroni. This pasta is a form of maccheroni al ferretto, a traditional pasta common in Southern Italy. Historically, macaron del frèt was a winter pasta when eggs were less abundant in the Langhe region of Piemonte. Its origins remain a mystery, with different theories attributing its presence to southern chefs or soldiers serving in the north.

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Creating this pasta masterpiece involves crafting a dough with soft wheat flour, eggs, salt, olive oil, and tepid water, then kneading it until soft and pliable. The dough is formed into aromatic maccheroni using a slim iron rod known as a “fero.” The result is a pasta that perfectly complements the flavors of the veal ragu.

Unleash Your Culinary Creativity

The beauty of veal ragu and homemade maccheroni lies in the freedom to experiment. While macaron del frèt is the ideal companion, feel free to explore other pasta options such as tajarin, tagliatelle, rigatoni, or penne. The choice is yours to make!

Savor Every Bite

To enjoy this exquisite dish, simply cook the maccheroni in boiling salted water until al dente. Then, mix the cooked pasta with the marvelous veal ragu, allowing the flavors to intertwine. For an extra touch of indulgence, sprinkle some grated Parmigiano cheese on top. Each mouthful will transport you to the gentle hills of Piemonte, where culinary dreams come true.

The Legacy of Veal Ragu and Homemade Maccheroni

Both leftover veal ragu and the pasta itself can be stored in the fridge for a few days, ready to be reheated and enjoyed. Leftover veal ragu can also be frozen, while uncooked maccheroni can be frozen and cooked without defrosting. Embrace the creativity in repurposing leftovers, whether you choose to bake the ragu with some cheese or quickly reheat it in the microwave.

Join the Enchanting Journey

As you delve into the magical world of veal ragu and homemade maccheroni, we invite you to share your experience with us. Leave a comment on the blog or interact on the Pasta Project Facebook page. Your feedback fuels our passion and drives us to create more culinary wonders.

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Buon Appetito!

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Veal ragu with homemade maccheroni

Other Ragù Recipes to Explore

If your appetite for ragu knows no bounds, we have a treasure trove of recipes for you to discover:

  1. Tagliatelle Bolognese
  2. Venetian duck ragu
  3. Oxtail ragu
  4. Lamb ragu
  5. La Genovese ragu

If you’re eager to expand your pasta-making skills, visit our shop page for online courses taught by Italian experts. There’s nothing quite like learning from the masters themselves! While you’re there, consider purchasing one of our pasta recipe cookbooks or exploring our recommended pasta-making tools. Happy cooking!