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Nutrition Facts
Serving Size 342 g
(Approx. 8 Servings)
Amount Per Serving
Calories 390 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 125 mg 5%
Total Carbohydrate 30 g 10%
Dietary Fiber 4 g 16%
Sugars 8 g
Protein 22 g
Vitamin A 80% Iron 15%
Vitamin C 40% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spaghetti with Veal Bolognese
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
8  People


Recipe makes 8 Servings

1/4 cup(s) extra virgin olive oil, plus more as needed for pasta
2 Lb ground veal
3 Tbsp unsalted butter
1 cup(s) carrots, peeled and diced small
1 cup(s) celery, diced small
1 cup(s) white onion, diced small
2 Tbsp garlic, minced or thinly sliced
1 cup(s) whole milk
1/4 Tsp grated fresh nutmeg, plus more as needed to taste
1 cup(s) dry red wine
28 Oz Central Market Organics Italian San Marzano Tomatoes, crushed to break up whole tomatoes
16 Oz Central Market Linguine IGP Pasta di Gragnano
1/2 cup(s) Italian parsley, roughly chopped
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In a large Dutch oven over medium-high heat, add olive oil and ground veal, and stir-fry until just cooked. Remove with a slotted spoon and set aside in a bowl.
In the same pot, melt butter then add carrots, celery, onions and garlic. Sauté until veggies are turning soft and have color, approximately 6 to 8 minutes.
Add veal back to pot along with milk and nutmeg, continuing to cook until milk has reduced slightly.
Stir in wine and cook 3 to 5 minutes over medium-high heat until simmering.
Add tomatoes, season with a generous pinch of salt and pepper, cover and cook over low heat for at least 45 minutes to 1 hour, stirring occasionally.
While sauce is cooking, make pasta by bringing a large pot of water to a boil, adding a generous pinch of salt if desired.
Cook pasta according to package directions, then drain and set aside.
When sauce is finished cooking, turn off heat, add fresh parsley and stir.
Serve bolognese over pasta and garnish with Parmesan cheese if desired. Season to taste and serve.
Chef's Note: I like to make the sauce a day in advance, refrigerate then reheat for service. This allows flavors to further develop. It's also great served over cheese ravioli.


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