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🍝 Creamy Veal Ragout Spaghetti

793 kcal · 30 min · 4 servings

Ingredients

• 250 g veal cutlet
• 1 garlic clove
• 30 g pancetta in thin slices (Italian bacon, alternatively streaky smoked bacon)
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tbsp finely chopped fresh oregano
• 50 ml white wine
• 200 ml veal stock (from the jar)
• 200 ml whipping cream
• 2 tbsp freshly grated parmesan
• salt
• pepper from the mill
• lemon juice (to taste)
• 500 g spaghetti
• oregano (for garnish)

Instructions

1. 1. Dice the veal into small pieces.
2. 2. Peel the garlic clove and chop it finely.
3. 3. Heat the butter and olive oil in a large pot.
4. 4. Fry the meat, garlic, and oregano in it.
5. 5. Deglaze the mixture with white wine.
6. 6. Pour in the veal stock.
7. 7. Simmer the ragout covered for 15 minutes.
8. 8. Pour in the cream.
9. 9. Let the sauce reduce uncovered.
10. 10. Stir in the Parmesan.
11. 11. Season the sauce with salt, pepper, and lemon juice.
12. 12. Cook the spaghetti in plenty of salted water until al dente.
13. 13. Fry the pancetta briefly in a hot non-stick pan.
14. 14. Drain the pasta and let it drip dry.
15. 15. Mix the spaghetti with the ragout sauce.
16. 16. Fold in the fried pancetta slices.
17. 17. Sprinkle the dish with oregano and serve.

Nutrition per serving

• kcal: 793
• Protein: 36 g · Fett/Fat: 30 g · Carbs: 91 g