Whole Wheat Pasta and Fresh Tomato Veal Ragu Recipe

Our diet has changed recently as Paulie has been poorly. After a CT scan we discovered our diet is too low fat and we need to eat more fibre and roughage! So we did some research and we have made a few changes, Paulie eats granola in the mornings now, we add beans to salads twice a week and he also has his bowl of nuts or dried fruit and thankfully he seems to be feeling better. Last night was our 1st time changing to whole wheat flour. I used my normal pasta recipe but used wholewheat flour instead of ’00’ or plain. Both myself and Paulie preferred our new pasta, it had fantastic texture and a really nice nutty flavour, I wouldn’t go back to plain flour now. We also recently did a test regarding fresh tomatoes versus tinned and in the ragu we used fresh tomatoes and it was soooo tasty, tinned tomatoes are full of sugar and are quite a dominant flavour. I’m so pleased with these two adjustments, whole wheat healthy flour with extra freshness and low sugar from using fresh tomatoes instead of tinned.

Ingredients (serves 2 plus the same for freezing)

For the Pasta

  • 200g whole wheat flour (we use organic)
  • 2 eggs

For the Ragu

  • 400g veal or lean beef mince
  • 7-9 medium tomatoes (skins removed) roughly chopped
  • 2 medium onions, chopped
  • 10g dried italian porcini mushrooms
  • 50g of cubed pancetta
  • 1 tbsp worcester sauce
  • 1 tbsp tomato puree
  • 1 glass of red wine
  • 1 beef stock cube
  • 1 tbsp of dried herbs (we used herbs de provence)
  • 1 tbsp olive oil
  • grated parmesan to serve


  1. Start by making the pasta so it has time to rest. In a food processor add the flour (sieved) and eggs and blitz until the mixture comes together. Turn out onto a work surface and knead for 5 minutes (you need to be quite tough with the dough) wrap in cling film and put in the fridge to rest for at least an hour.
  2. Boil the kettle and soak the dried mushrooms in a bowl in the hot water.
  3. Heat the olive oil in a pan and cook the chopped onions for around 2 minutes on a low – medium heat, stirring so they don’t brown. Add the pancetta cubes and cook for a further 2 minutes.
  4. Move the onions and pancetta to one side of the pan and arrange the pan so they are off the heat but the other side is still on the heat, add the mince and on a medium heat cook for 5 minutes or until browned breaking up the mince evenly.
  5. Put the whole pan back on the heat and add your chopped tomatoes, mushrooms plus their soaking water, Worcester sauce, red wine, tomato puree and herbs. Finally crumble in a beef stock cube and give it a good stir to combine all the ingredients, bring to the boil and simmer with the lid on for at least an hour (if ragu is wet after 45 mins take off lid for remaining 15 minutes)
  6. While ragu is cooking use your pasta machine to make the tagliatelle and hang to dry.
  7. Once the ragu is ready, add the pasta to a pot of boiling water as soon as it floats remove (around 2 mins) and serve with the ragu and grated parmesan.


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