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Recipe details

Tomato-Herb-Braised Boneless Veal Breast with Pappardelle

EN RU

A whole boneless veal breast roast braised in crushed tomatoes with herbs, finished with cream and butter, and served over egg pappardelle. A dinner idea with ingredients and cooking steps in one place.

≈ 260 kcal/100 g · ≈ 1,369 kcal/serving

58 minMediumOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

boneless veal breast170 g
pappardelle100 g
egg1 pcs
heavy cream80 ml
crushed tomatoes180 g
yellow onion, finely chopped75 g
garlic clove1 pcs
olive oil7 ml
unsalted butter28 g
fresh thyme1 pcs
fresh rosemary, chopped2 g
kosher salt1.5 tsp
black pepper0.5 tsp

Cookware and utensils

heavy braising skillet with lid
large pot
tongs
carving knife
cutting board

Directions

01
Pat the veal dry and season it with salt and pepper.
Products
boneless veal breast — 170 g; kosher salt — 1.5 tsp; black pepper — 0.5 tsp
Action
season
Time
2 min
Temperature
room temperature
02
Heat the olive oil in a covered braising skillet over medium-high heat.
Products
olive oil — 7 ml
Action
heat
Time
2 min
Temperature
medium-high heat
03
Brown the veal on both broad sides.
Products
boneless veal breast — 170 g
Action
brown
Time
6 min
Temperature
medium-high heat
04
Cook the onion until translucent in the skillet.
Products
yellow onion, finely chopped — 75 g
Action
cook
Time
3 min
Temperature
medium heat
05
Add the garlic, thyme, and rosemary to the onion.
Products
garlic clove — 1 pcs; fresh thyme — 1 pcs; fresh rosemary, chopped — 2 g
Action
add
Time
1 min
Temperature
medium heat
06
Pour in the crushed tomatoes and bring them to a simmer.
Products
crushed tomatoes — 180 g
Action
simmer
Time
3 min
Temperature
gentle simmer
07
Return the veal to the tomato sauce.
Products
boneless veal breast — 170 g
Action
return
Time
1 min
Temperature
simmering
08
Cover the skillet and braise the veal until tender.
Products
boneless veal breast — 170 g
Action
braise
Time
30 min
Temperature
gentle simmer; 160°F / 71°C internal temperature
09
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 100 g; kosher salt — 1.5 tsp
Action
boil
Time
8 min
Temperature
boiling water
10
Stir the cream and butter into the tomato sauce.
Products
heavy cream — 80 ml; unsalted butter — 28 g
Action
stir
Time
2 min
Temperature
low heat
11
Drain the pappardelle and coat it with the tomato sauce.
Products
pappardelle — 100 g; crushed tomatoes — 180 g; heavy cream — 80 ml; unsalted butter — 28 g
Action
coat
Time
1 min
Temperature
hot
12
Rest the veal briefly on the cutting board.
Products
boneless veal breast — 170 g
Action
rest
Time
2 min
Temperature
resting
13
Carve the veal across the grain.
Products
boneless veal breast — 170 g
Action
carve
Time
2 min
Temperature
at least 160°F / 71°C internal temperature
14
Serve the veal over the sauced pappardelle.
Products
boneless veal breast — 170 g; pappardelle — 100 g
Action
serve
Time
1 min
Temperature
hot

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