Veal Bolognese Sauce with Cheddar
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Hearty veal-based sauce with grated carrots and cheddar cheese. Starts by sautéing onion and garlic until fragrant, followed by softening carrots. Ground veal browned undisturbed for crust formation. Tomatoes, chicken broth, and tomato paste added, simmered gently to meld flavors. Off heat, sharp cheddar stirred in for creaminess and depth. Salt and pepper adjust seasoning. Best tossed with cooked spaghetti. Dairy-rich twist, replacing classic parmesan. Uses olive oil for a fragrant base. Visual and tactile cues emphasized over strict timing. Suitable gluten and egg free, no nuts. Makes 8 servings. Unique take on bolognese with a mild gamey veal flavor balanced by sweet carrot and sharp cheddar.
Prep:
25 min
Cook:
30 min
Total:
55 min
Servings:
8 servings
#Italian-inspired
#veal recipe
#pasta sauce
#cheddar twist
#slow simmer
#gluten free
Mid-step now—onion and garlic sizzle, that fragrant pop filling kitchen. Carrots add texture and subtle sweetness, balances veal’s mild game. Ground veal needs patience, sit undisturbed to brown—golden crust means flavor. No stirring frenzy; let crust form. Tomato mix simmers just right, thickens, waiting. Cheese folded last—white cheddar, sharp bite contrasting mellow sauce. Never too gloppy, nor weak. Season by taste, not time. Pasta waiting, warm and ready. Tried beef, pork combos before, but veal unique, delicate. Cheddar twist adds richness yet melts smooth, simpler than parmesan fuss. Essential senses guide timing here—listen, smell, see changes more than watch the clock. Rustic, practical, approachable. No fuss, but respect to each step’s role. Kitchen smells making you hungry yet?
Ingredients
- 1 medium onion, finely chopped
- 3 large cloves garlic, minced
- 70 ml (about 5 tbsp) extra virgin olive oil
- 2 cups peeled and coarsely grated carrots
- 460 g (1 lb) ground veal
- 1 can 400 ml (14 oz) crushed tomatoes
- 250 ml (1 cup) low sodium chicken broth
- 1 small can 150 ml (5 oz) tomato paste
- 2 cups sharp white cheddar, grated
- Salt and freshly cracked black pepper to taste
About the ingredients
Onions and garlic finely chopped for even cooking and aroma release; coarse garlic can burn fast so watch heat. Carrots grated coarsely to retain tiny texture in sauce, not mushy puree but soft enough to integrate seamlessly. Veal is lean, delicate in flavor; browning builds Maillard flavor, don’t skip. Olive oil quality impacts aroma; extra virgin preferred for floral notes. Tomatoes should be crushed for texture, whole peeled would require mashing. Chicken broth adds umami depth; homemade is best but store-bought low sodium works fine. Tomato paste thickens naturally; can substitute with double crushed tomatoes but finally adjust broth quantity. Sharp white cheddar rather than traditional parmesan adds creamy tang and melts smoothly into the hot sauce, unexpected but worthwhile. Salt and fresh pepper essential to brighten flavors; season at end to avoid drying meat prematurely. These choices balance complexity with simplicity, flexible to household pantry.
Method
- Heat olive oil in a large heavy-bottomed saucepan over medium heat. Add chopped onion and garlic; stir constantly, cook until translucent and aromatic, about 2-3 minutes, careful not to brown.
- Add grated carrots; toss and cook until softened but still vibrant, roughly 3 minutes. Notice subtle sweet smell rising.
- Turn heat to high. Crumble ground veal into pan. Let it sit undisturbed for 4-6 minutes to develop a golden crust on bottom before stirring. This crust builds flavor and texture—don’t rush. Break meat up now with a wooden spoon. Cook another 2 mins to brown all sides thoroughly.
- Pour in crushed tomatoes, chicken broth, and tomato paste. Stir well, bring to gentle simmer. Reduce heat to low and let bubble very gently for 20 minutes. Sauce should thicken and reduce slowly, taking on glossy texture.
- Remove from heat. Sprinkle in grated sharp cheddar, fold gently until fully melted and incorporated. Cheddar adds unexpected creaminess and depth, a tweak from classic parmesan or pecorino.
- Season with salt and pepper. Taste at this stage, adjust seasoning. Sometimes a pinch more salt wakes the whole sauce up.
- Use immediately tossed with al dente spaghetti or your choice of pasta. The sauce clings well, cheese melts as it warms.
- Leftovers store well in fridge up to 3 days. Reheat gently to avoid drying or separating.
- Common substitutions: If veal pricey or unavailable, lean ground pork or a veal-pork combo works. Cheddar can be swapped for aged gouda or fontina for similar melt and tang. Chicken broth can be veggie stock for vegetarian tweak, though taste changes.
- Troubleshoot: If sauce too watery, raise heat briefly to reduce. If too thick, add splash chicken broth or water. Avoid boiling vigorously; breaks emulsions and dries sauce.
Cooking tips
Start with moderate heat under oil to build base aromas without burning garlic. The brief 2-3 minutes until onion translucent is key—no color, just softness and fragrance. Then carrots in; allow slight softening but keep structure for better mouthfeel. Raising heat to high for veal lets natural sugars caramelize, ground meat crust forms, enhancing texture. Resist stirring for 4-6 minutes, instead observe edges for browning cues. Stir after crust forms, maintaining meat lumps but no large chunks. Adding liquids after meat browns prevents steaming and loss of flavor. Simmer low and slow—around 20 minutes, but watch sauce thickness and shine, see it coat back of spoon; this signals readiness. Removing from heat for cheese folding avoids graininess; cheddar melts smoothly in residual heat. Seasoning last gives control; salt draws moisture so final adjustment essential. Timing based on sensory cues not stopwatch—listen to sizzle, smell tomato sweet acidity, see meat color. Use wooden spoon to avoid scratches and increase thermal conductivity. Patience in each step yields layered flavors, both rustic and refined.
Chef's notes
- 💡 Onion and garlic need even chopping—too coarse burns fast, ruins aroma. Start moderate heat olive oil; watch closely. Onion translucent means ready, not browned. Garlic follows quickly; scent pops as sign. Timing here controls base flavor.
- 💡 Grate carrots coarsely keep subtle texture in sauce. Soft, not mushy; adds sweetness balancing veal’s game note. Toss in after onion, stir briefly to warm. Overcook carrot softens flavor, loses bite. Visual cue: vibrant orange still visible.
- 💡 High heat crust on veal key. Add meat once pan hot, no stirring 4-6 minutes. Builds browning on bottom, deepens taste. Patience pays, no rushing or constant stirring. Break up after crust forms, keep lumps rough. Meat not uniform mince.
- 💡 Liquids go in only after meat browns. Tomatoes crushed texture preferred; whole requires mashing and loses punch. Low simmer best for 20 minutes to thicken. Sauce should coat back of spoon with glossy surface; signals ready. Don’t boil vigorously breaks shine.
- 💡 Cheddar folds in off heat to avoid grainy bits. Sharp white cheddar melts creaminess, contrast to mellow tomato base. Parmesan skip here; cheddar adds softer tang. Stir gently, cheese integrates with residual warmth. Season salt last; avoids drying meat.
Common questions
Can I substitute veal?
Yes lean ground pork works good, blend pork-veal combo too. Beef too strong here. Makes sauce heavier. Adjust cooking time slightly, crust forms differently but similar.
What if sauce too watery?
Raise heat briefly, stir often. Reduces fast. Too thick? Add broth or water small splash. Avoid boiling hard loses emulsions, dries sauce texture. Balance careful, watch shine on spoon.
How long to store leftovers?
Fridge up to 3 days safe; reheat gentle low heat. Avoid microwave if possible, breaks cheese melt, sauce separates. Freeze okay but reheat slower. Texture changes slightly after freezing.
Alternatives to chicken broth?
Veggie stock works fine, changes flavor profile more mild. Water usable but lacks umami. Homemade best but low sodium store-bought fine. Adjust seasoning after simmer, salt pulls out depth.
