Fresh Fettucine with Veal Ragu

One of my favorite pasta dishes because of the way the flavors slowly come together. This dish will taste unlike any meat sauce you may have ever tried and will surprise your palate with its use of cinnamon, and white wine instead of red wine. An elegant yet rich sauce; very aristocratic!

I had plenty of dandelion greens left, so I tossed them into the pasta at the last moment.




1 pound of your favorite pasta
8 ounces boneless veal shoulder, cut into strips
1 carrot, diced
1 large onion, diced
½ cup extra-virgin olive oil
2 cups chardonnay
4 cups chicken broth
1 bay leaf
½ tablespoon cinnamon
½ tablespoon nutmeg
1-tablespoon coarse black pepper
1-cup Parmigiano-Reggiano

  1. In a large skillet heat some olive oil and cook the onions and carrots for 2 or 3 minutes.
  2. Add the cinnamon, nutmeg, black pepper and bay leaf and cook until the onions soften.
  3. Add the veal and the remaining oil, stir briefly and cook until veal begins to brown.
  4. Add 1 cup of chardonnay and stir. Deglaze the pan by scraping all the meat from the bottom of the pan. Allow the wine to evaporate and let the veal brown again. Deglaze again with more wine and allow the wine to evaporate once again. Continue this process using the chicken broth one cup at a time until all has been used. After adding the last cup of broth, reduce heat and simmer for half hour.
  5. Season with salt and pepper.
  6. Toss with pasta and Parmesan and serve.