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4.50 from 4 votes

Italian Sauce Recipe with Veal, Tomato, White Wine

A veal sugo, similar to the flavors in Osso Buco with spaghetti.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts

Ingredients

  • 1 pound veal shoulder hopefully with some bone
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup of chopped onion
  • 3 carrots cubed
  • 3 celery sticks diced
  • 2 garlic cloves diced
  • 1 1/2 cups meat broth or chicken broth
  • 1 cup white wine
  • 1 large can about 3 cups of chopped canned San Marzano Italian plum tomatoes
  • 1 sprig of fresh rosemary
  • handful fresh Italian parsley
  • 2 sprigs fresh thyme
  • Parmigiana reggiano
  • 3-4 fresh sage leaves optional
  • 1 pound spaghetti or wide noodle pasta order here

Instructions

  • Flour veal, brown in pan with olive oil. Set aside.
  • in heavy bottomed pan saute onion, celery, carrots in butter. After five minutes, add garlic.
  • Add wine, and deglaze pan.
  • Add broth and herbs.
  • Place veal over vegetables.
  • Add tomatoes and herbs.
  • Braise for three hours on very low in dutch oven at 300 degrees or in crock pot. You can also do simmer on top of stove, until veal falls apart.
  • Remove herbs. Discard.
  • Remove veal. Trim fat and bone and flake into pieces to be place back into sauce.
  • Cook pasta according to directions. Use a very large pot for your pasta. This will give you a good ratio of boiling water to pasta and the water will reboil quicker. Salt the pot with 2 tablespoons salt right before you put the pasta in the water. Do not overcook. The pasta should have a firm bite, not snappy, but firm.
  • Toss with sauce and serve with fresh parmigiana reggiano cheese.