Ground veal works in a slew of Italian pasta sauces, with options for ragù, bolognese, and plenty more. If you don’t have a favorite, consider this recipe for orecchiette, ...

Ground Veal can be substituted anywhere you would normally use beef and you might be surprised at how good it tastes! Of course, ground beef wasn't ignored all together, ...

Pasta topped with Ground Veal Ragu is like a symphony of flavors in your mouth! Less pungent than beef a Ground Veal Ragu is the perfect sauce for the perfect plate of pasta. Veal Ragu is the ...

We tried Strauss' ground veal and veal shanks and found the meat to be tender with a fuller flavor than confined veal. We especially like the hot dogs (not in stores until April).

Veal comes from calves that are raised for around 16 to 18 weeks and up to 450 pounds. They can be male or female. Watch Party Newsletter DIY projects to try Avoid inflammation 🥣 Is Pilates for ...

2 boneless veal shoulders, butterflied and pounded to an even 1/3- to 1/2-inch thickness Salt, black pepper, to taste 1/4 cup dried currants 1/2 cup sweet red wine, such as Passito di Pantelleria ...

Ground veal from leftover trim is not a high-value product when compared to cutlets or other sub-primals, but it still brings in a lot of money, and without it, the meat has less total value.

Ingredients. Veal Grated zest of 6 lemons 1 cup olive oil 1/4 cup Spanish paprika 1 tablespoon ground coriander 1 tablespoon chopped ginger 4 cloves of garlic ...

Add the ground veal and sausage, and break the meat up with a wooden spoon. Cook until all pink is gone, 7 to 8 minutes. Add the beet greens and cook until wilted, about 4 minutes.