in

Veal Fillet in Tomato Sauce with Fresh Tagliatelle

5 from 7 votes
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 227 kcal

Ingredients
 

Tomato sugo:

  • 1 kg Veal fillet
  • 20 Pc. Tomatoes
  • 4 Pc. Onions
  • Olive oil

Pasta dough:

  • 600 g Wheat flour
  • 6 Pc. Eggs
  • Olive oil

Instructions
 

Tomato sugo:

  • Wash the tomatoes, quarter them and cook for 15 minutes. Then pass the tomatoes with a liquor lotte.
  • In a saucepan, fry the finely chopped onions in olive oil.
  • Add the tomatoes and let simmer for two hours. Finally, season the sauce with salt and pepper.
  • Cut the veal fillet into small pieces, fry in oil and stir in the tomato sauce.

Tagliatelle:

  • For the pasta dough, mix and knead the flour, eggs and olive oil.
  • Then use a pasta machine to shape the dough into the right shape and add the finished tagliatelle to boiling salted water.

Nutrition

Serving: 100gCalories: 227kcalCarbohydrates: 27.1gProtein: 15.6gFat: 6.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Strawberry-passion Fruit Mousse and Truffle Praline

Bresola with Goats and Sheep’s Cheese in Truffle Oil with Rocket