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Braised Veal on a Bed of Pappardelles

Prep Time:
25 mins.
Cook Time:
2 hrs.


  • 2 pounds veal cubes
  • 3 tablespoons butter
  • 1 onion, diced in small cubes
  • 4 whole garlic cloves
  • ¼  cup flour
  • 3 tablespoons tomato paste
  • 15 button mushrooms, cut into quarters
  • 1 cup red wine
  • 4 cups veal broth
  • Salt and pepper  
  • 1 pound of fresh pappardelles
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 grated garlic clove
  • Juice of one lemon
  • Chopped chives
  • Parmesan cheese


  1. Preheat the oven to 175°F.
  2. Heat the butter in an oven-safe baking pan with lid. Add the veal cubes and sauté until they are lightly browned. Set aside.
  3. In the same skillet, sauté the onions, garlic and mushrooms. Add the tomato paste and mix well.
  4. Add the flour and mix well for 1 minute, then deglaze with the wine.
  5. Add veal broth and veal cubes to the skillet, cover and bake for 1 1/2 to 2 hours, or until cubes are very tender.
  6. When the meat is cooked, adjust the seasoning with salt and pepper, and reduce the sauce if it is too liquid by heating it over a low heat in a small pot.
  7. Cook the pappardelles according to package instructions.
  8. When cooked, set aside 5 tablespoons of pasta cooking water before draining.
  9. Once the pasta is drained, mix in the butter and olive oil. Add the cooking water, grated garlic clove, and juice of one lemon to the pasta.
  10. Place the pasta on a serving dish and spoon the braised veal over the pasta.
  11. Garnish with finely chopped chives and Parmesan shavings. Finish with salt and pepper to taste.