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Grandma Rena’s Veal & Tomato Sauce Pasta


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Grandma Rena’s Veal & Tomato Sauce Pasta


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Grandma Rena’s Veal & Tomato Sauce Pasta


  • Ready Time : 0 min




  • 1/2 lb. pasta – I like to use ridges pasta since the sauce sticks to it well
  • 5 cloves garlic
  • 1/2 lb. veal medallions
  • 1 15 oz. can diced tomatoes
  • 1/4 teaspoon cumin
  • 1/8 teaspoon allspice
  • olive oil, salt and pepper to taste



  1. Heat garlic in a little bit of olive oil a pan or dutch oven until it is fragrant, about a minute.
  2. Add veal and raise the heat. Brown the veal with the garlic, mixing often so the garlic doesn’t burn.
  3. Add the tomatoes and spices. Let boil, lower the heat and simmer for two hours (or more!), until the meat is tender.
  4. Cook the pasta and take it out when it is still undercooked – it will cook more in the sauce.
  5. Drain the pasta and put it in the sauce. Raise the heat to medium and mix well, coating the pasta in the sauce.

About kosher foodies


The kosher foodies are twin sisters Stephanie and Jessica. They love baking, cooking, and experimenting in their kosher kitchen. Jessica, a grad student and new mom, wants her 10-month old son to make her breakfast in bed for mother's day. Find out more at TheKosherFoodies




2 Responses to Grandma Rena’s Veal & Tomato Sauce Pasta

  1. avatar says: jbbm


  2. Can the veal be subsituted for lamb? And I love anything pasta with tomato sauce and meat!

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