Veal Spaghetti Bolognese with Parmesan Cheese Recipe

Ingredients

350g ruby veal mince
1 onion
1 carrot
2 garlic cloves
1 celery stick
A handful of rosemary leaves
330ml cherry tomato passata
1 tbsp Worcester sauce
200g spaghetti
40g parmesan cheese
A few handfuls of rocket

Prep: 15 mins | Cook: 35 mins

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Method

1. Pour 1 tbsp olive oil into a medium pan and warm it to a medium-high heat. Crumble in the veal mince and add a pinch of salt and pepper. Fry for 5-8 mins, stirring occasionally and breaking up the mince with a wooden spoon, till browned.

2. While the mince fries, peel and finely chop the onion. Peel the carrot and finely dice it. Peel and finely chop or grate the garlic. Trim the dry ends off the celery stick and finely chop it. Pick the rosemary leaves off their woody sprigs and finely chop them.

3. When the veal has browned, turn the heat down to medium and stir in the chopped veg and rosemary. Fry for 10 mins, stirring occasionally. Fill and boil your kettle.

4. Pour the passata into the pan and add 1 tbsp Worcester sauce. Pour in 100ml hot water from the kettle, stir and bring to the boil. When the sauce is boiling, turn the heat down and simmer for 20 mins, lid on.

5. Meanwhile, fill a large pan with the remaining hot water from the kettle, topping it up if necessary, and add a pinch of salt. Pop the pan on the hob and bring back to the boil. When the bolognese sauce has 10 mins cooking time left, add the spaghetti to the boiling water. Simmer for 8-10 mins, till tender with a slight bite, then drain.

6. Finely grate the parmesan. When the bolognese sauce is ready, add half the parmesan and stir well. Taste and add more salt or pepper or a pinch of sugar, if needed, then add the pasta and toss to coat. Divide the spaghetti bolognese between warm plates and serve it topped with handfuls of rocket and the remaining parmesan.

7. What Is Ruby Veal?
Our organic ruby veal comes from Peelham Farm in Berwickshire and has been approved by Compassion in World Farming, who say “This system is capable of providing the highest welfare for calves reared for veal.” Their calves are sourced from the ‘Suckler Herd’ of The Ethical Dairy at Rainton Farm in Galloway or from Peelham's own 'suckler' beef herd. These animals are raised alongside their mothers until naturally weaned.