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Recipe details
Tomato-Herb Braised Boneless Veal Breast with Pappardelle
A whole boneless veal breast is browned and braised in a tomato, vegetable, and herb sauce, then served over egg pappardelle with the reduced sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 195 kcal/100 g · ≈ 867 kcal/serving
59 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
boneless veal breast170 g
pappardelle70 g
large egg1 pcs
crushed tomatoes180 ml
yellow onion, diced75 g
carrot, diced60 g
beef stock120 ml
olive oil15 ml
fresh thyme2 g
garlic, minced0.25 pcs
kosher salt1.5 g
black pepper1.5 g
Cookware and utensils
Heavy ovenproof skillet
Small pot
Colander
Tongs
Chef’s knife
Directions
01
Pat the whole veal breast dry and season it with salt and pepper.
Products
boneless veal breast — 170 g; kosher salt — 1.5 g; black pepper — 1.5 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Heat the olive oil in a heavy ovenproof skillet.
Products
olive oil — 15 ml
Action
Heat
Time
1 min
Temperature
Medium-high heat
03
Brown the veal breast on all sides in the skillet.
Products
boneless veal breast — 170 g
Action
Brown
Time
6 min
Temperature
Medium-high heat
04
Cook the onion and carrot in the skillet until lightly golden.
Products
yellow onion, diced — 75 g; carrot, diced — 60 g
Action
Cook
Time
5 min
Temperature
Medium heat
05
Stir the garlic and thyme into the vegetables.
Products
garlic, minced — 0.25 pcs; fresh thyme — 2 g
Action
Stir
Time
1 min
Temperature
Medium heat
06
Add the crushed tomatoes and beef stock to the skillet.
Products
crushed tomatoes — 180 ml; beef stock — 120 ml
Action
Add
Time
2 min
Temperature
Simmering
07
Return the veal breast to the skillet and cover it.
Products
boneless veal breast — 170 g
Action
Cover
Time
1 min
Temperature
Simmering
08
Braise the veal breast in the tomato sauce until tender.
Products
boneless veal breast — 170 g; crushed tomatoes — 180 ml; beef stock — 120 ml
Action
Braise
Time
34 min
Temperature
Low simmer
09
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 70 g; kosher salt — 1.5 g
Action
Boil
Time
8 min
Temperature
Boiling water
10
Drain the pappardelle in a colander.
Products
pappardelle — 70 g
Action
Drain
Time
1 min
Temperature
Hot
11
Transfer the veal breast to a plate and rest it briefly.
Products
boneless veal breast — 170 g
Action
Rest
Time
1 min
Temperature
At least 165°F / 74°C internal
12
Toss the pappardelle with the reduced tomato sauce.
