Ragu di Vitello
Ragu di Vitello is a classic Italian meat sauce, typically from Northern Italy, made with slow-braised veal, a soffritto base (onion, carrot, celery), tomatoes, and wine. It's a rich, savory sauce traditionally served with pasta like tagliatelle or pappardelle, or as a filling for dishes like cannelloni.
🍽️ Nutrition at a glance
This dish is high in protein from the veal and moderate in fat, especially if made with richer cuts. A typical serving provides a good source of iron, zinc, and B vitamins, with a calorie range of approximately 350-450 kcal depending on the cut of meat and amount of added fat.
Nutrition breakdown
| Calories | 400 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 650 mg |
| Iron | 3.5 mg |
| Zinc | 5 mg |
| Potassium | 580 mg |
| Vitamin B12 | 2.1 mcg |
| Niacin (B3) | 8 mg |
| Selenium | 22 mcg |
| Phosphorus | 280 mg |
| Vitamin A | 150 mcg |
Per 1 cup (240 g) of sauce with meat, served over pasta · estimated, varies by recipe
💡 What's interesting
The slow, gentle braising process is key to developing its deep, complex flavor while tenderizing the veal, making it a cornerstone of Italian 'cucina povera' (peasant cooking) that transforms simple ingredients into a luxurious meal.
