Casa Salvo Italian Restaurant Review

Pro tips

• Brown the veal thoroughly in batches before adding aromatics—this develops the deep color and flavor foundation of the ragu.
• Simmer uncovered on low heat to allow liquid to reduce and flavors to concentrate; stir occasionally to prevent sticking.
• Add fresh pasta water to the sauce at the end to help it cling to the fettuccine and create a cohesive dish.
• Finish with a pinch of salt and freshly cracked black pepper just before serving to avoid over-seasoning during the long cook.

Substitutions

• veal → ground beef or pork (beef yields earthier flavor, pork lighter)
• fresh fettuccine → dried fettuccine (increase cooking water in sauce slightly; dried requires more liquid to soften)

Storage & make-ahead

Refrigerate finished ragu up to 3 days or freeze up to 3 months; reheat gently over low heat, loosening with pasta water if needed.

Can I use ground beef instead of veal for the ragu?

Yes. Ground veal has a more delicate flavor, but beef produces a heartier ragu. Use the same ratio and cooking time.

How long does veal ragu need to simmer?

Traditional ragu simmers for 2-3 hours minimum to develop deep flavor and fully tenderize the veal. Low and slow is key.

What pasta shape works if I don't have fettuccine?

Pappardelle, tagliatelle, or thick ribbons of fresh egg pasta all pair well with veal ragu. Avoid thin pastas that won't hold the heavy sauce.

Can this ragu be made ahead?

Yes. Make it 1-2 days ahead and refrigerate, or freeze up to 3 months. Reheat gently over low heat before tossing with pasta.