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Whole grain spaghetti with veal, speck ragu and napoletana sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulgent veal whole grain spaghetti, ideal for a cozy meal with loved ones.
Ingredients:
  • 350g whole grain spaghetti
  • 1 jar napoletana pasta sauce
  • 250g veal mince
  • 80g Italian speck, small diced
  • 80g grana padano cheese, grated
  • 127.50 gm chicken style liquid stock
  • 1 sprig of thyme
  • 1/2 onion, thinly diced
  • 1/2 carrot, thinly sliced
  • 1/2 celery stick, thinly sliced
  • 125.00 gm white wine
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste
Instructions:
  • Bring a large saucepan of water to a rolling boil, then stir in rock salt (7g per litre of water).
  • Add Barilla whole grain spaghetti to boiling water and gently stir. Cook as directed on the package.
  • In a large fry pan, heat a splash of oil until shimmering. Add onion, carrot, celery, garlic, thyme, and sauté over low heat for 3 minutes.
  • Fry the speck for 3 minutes until crispy. Mix in the veal mince and cook until golden brown. Season with salt and pepper. Pour in the wine and let it simmer until the alcohol evaporates.
  • Pour in the stock and let it gently simmer for 5 minutes. Stir in the Barilla Napoletana sauce and bring the mixture back to a simmer.
  • Remove pasta from water one minute early and combine with saucepan along with ½ cup of pasta water to finish cooking together.
  • Garnish with a generous sprinkle of Grana Padano cheese and a flavorful drizzle of extra virgin olive oil.

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