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Ziti with "Extra" Veal Ragu

Ziti with "Extra" Veal Ragu

Ziti with "Extra" Veal Ragu

Mario Batali's Molto Batali: Simple Family Meals from My Home to Yours

Ziti with "Extra" Veal Ragu


  1. 1⁄4 cup extra virgin olive oil
    1 medium Spanish onion, cut into 1⁄4-inch dice
    1 medium carrot, peeled and finely chopped
    2 garlic cloves, thinly sliced
    1 celery stalk, cut into 1⁄4-inch dice
    4 fresh sage leaves
    1 cup dry red wine, preferably Nero d’Avola
    2 cups basic tomato sauce (for quick results, try my Mario Batali pasta sauces by Gia Russa)
    2 cups leftover meat (only) from Veal Shoulder Farsumagru, chopped in a food processor until the texture of breadcrumbs (or use any roasted or braised meat leftovers or even cooked turkey breast)
    2 tablespoons salt
    11⁄2 pounds ziti rigati
    1 cup freshly grated Parmigiano-Reggiano


In a 14-inch sauté pan, heat the oil over medium-high heat. Add the onions, carrots, garlic, celery, and sage, and cook over low heat until softened, 7 to 9 minutes. Add the wine, tomato sauce, and meat, and bring to a boil. Lower the heat and simmer for 20 minutes, until the liquid is almost gone.

Bring 8 quarts of water to a boil in a pasta pot, and add the salt.

Drop the ziti into the boiling water and cook for 1 minute less than the package instructions indicate. Just before it is done, carefully ladle 1⁄2 cup of the cooking water into the pan containing the ragu.

Drain the pasta in a colander, and add it to the sauté pan. Toss it with the sauce over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl and serve immediately, with a bowl of the grated cheese on the side.

Serves 8 to 10 as a first course, 6 as a main

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