Veal Ragù

Veal Ragù is a rich, slow-cooked Italian sauce made from finely chopped or ground veal simmered with tomatoes, wine, and aromatic vegetables like onions, carrots, and celery. It is a classic condiment for pasta dishes, particularly in Northern Italy, where it is often served with tagliatelle or pappardelle.

🍽️ Nutrition at a glance

This dish is high in protein from the veal and moderate in fat, especially if cooked with olive oil or butter. It provides key nutrients like iron, zinc, and B vitamins, with a typical serving containing roughly 300-400 calories.

Nutrition breakdown

Calories	350 kcal
Protein	28 g
Carbs	12 g
Fat	18 g
Fiber	3 g
Sugar	6 g
Sodium	680 mg
Iron	3.2 mg
Zinc	4.8 mg
Vitamin B12	1.8 mcg
Potassium	420 mg
Phosphorus	210 mg
Niacin (B3)	7.5 mg
Selenium	18 mcg
Vitamin B6	0.5 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Veal Ragù represents the Italian principle of 'cucina povera' (peasant cooking), transforming economical cuts of meat into a luxurious, flavorful sauce through slow cooking. Nutritionally, the long simmering process helps break down proteins and connective tissues, making nutrients more bioavailable.