Pasta with veal Bolognese sauce
Prep time
Cook time
Total time
: Pasta
Cuisine: Italian
  • 400 gr. pasta
  • 150 gr. of mirepoix
  • 350 gr. ground veal
  • 3 bay leaves
  • 8 juniper berries
  • Some rosemary needles
  • 40 ml of Marsala wine
  • 6-7 cherry tomatoes
  • 6 tablespoons of olive oil + to season
  • 3 tablespoons of pine nuts
  • Grated zest of half a lemon
  • Salt
  1. In a saucepan, sauté the mirepoix in the oil for 1-2 minutes;
  2. Add in the meat and the rissole it seconds;
  3. Add the bay leaves, keep cooking for other 3-4 minutes.
  4. Pour the Marsala wine, let it evaporate, then add the diced tomatoes;
  5. Add the juniper berries and the rosemary, salt and simmer over low heat for about 25-30 minutes;
  6. Turn the heat off, verufy the seasoning, add the pine nuts and it let stand at least 1 hour;
  7. Cook the pasta in boiling salted water according to directions in the packet, drain and season with the veal sauce.
  8. Serve the pasta with a drizzle of olive oil and the lemon zest on top.
Recipe by La petite casserole at