Spaghetti with Veal Ragù, Sautéed Zucchini & Olives

Introduction

Spaghetti with veal ragù brings together tender minced veal, a gently simmered tomato sauce and the fresh Mediterranean flavours of sautéed zucchini and green olives.

The ragù begins with a classic vegetable base of onion, carrot and celery. Slow cooking develops its natural sweetness, while a little milk softens the acidity of the tomatoes. The zucchini and olives are sautéed separately, preserving their texture and adding a pleasant contrast to the rich meat sauce.

Finished with lightly roasted cherry tomatoes, Parmesan and fresh basil, this Italian-inspired pasta dish is comforting without feeling heavy.

For the best results, use good-quality tomato passata, firm zucchini and olives that are not excessively salty.

Why This Spaghetti with Veal Ragù Recipe Works

• Veal: Tender, delicate meat that absorbs the flavours of the sauce.
• Slow-cooked vegetables: Carrot, onion and celery provide natural sweetness.
• Tomato passata and milk: Create a balanced, smooth ragù.
• Sautéed courgette: Adds a lightly golden surface and gentle bite.
• Green olives: Introduce a savoury Mediterranean contrast.
• Cherry tomatoes and basil: Bring freshness, colour and aroma.

Ingredients (4 Servings)

For the Veal Ragù

• 500 g minced veal
• 1 medium onion, finely chopped
• 1 large carrot, finely diced
• 1 small celery stalk, finely chopped
• 2 garlic cloves, minced
• 400 g tomato passata
• 2 tbsp tomato purée
• 100 ml whole milk
• 100–150 ml water or unsalted stock
• 1 tbsp olive oil
• 15 g butter
• ½ tsp dried oregano
• Salt and freshly ground black pepper

For the Vegetables

• 1 small courgette (approximately 200 g)
• 80 g pitted green olives, drained
• 150 g cherry tomatoes
• 1 tbsp olive oil
• A pinch of salt

To Finish

• 350–400 g spaghetti
• 40 g freshly grated Parmesan
• Fresh basil leaves, preferably including purple basil
• Extra virgin olive oil, for drizzling

Method

1. Preparation

Finely chop the onion, carrot, celery and garlic. Cut the courgette into small half-moons, halve the olives and cherry tomatoes, and prepare the remaining ingredients.

2. Cooking

Prepare the ragù: Heat the olive oil and butter in a deep frying pan. Gently sauté the onion, carrot and celery for 8–10 minutes. Add the garlic and cook briefly.

Add the minced veal and brown for 6–8 minutes, breaking it into small pieces. Stir in the tomato purée and cook for another minute.

Add the passata, oregano and water or stock. Simmer gently, partially covered, for 35–45 minutes. Stir in the milk during the final five minutes and season to taste.

Sauté the vegetables: In a separate pan, heat the olive oil and sauté the courgette for 4–5 minutes until lightly golden. Add the olives and cook for another 1–2 minutes. Remove and briefly sauté the cherry tomatoes in the same pan.

Cook the pasta: Boil the spaghetti in salted water until al dente, reserving a little pasta water before draining.

3. Finishing

Toss the spaghetti with the veal ragù, adding a splash of reserved pasta water if necessary.

Gently fold in the courgette and olives. Finish with the cherry tomatoes, grated Parmesan, fresh basil and a drizzle of extra virgin olive oil.

Serving

Twist the spaghetti into a loose nest on a white plate. Arrange the cherry tomatoes, courgette and olives naturally around the pasta.

Finish with Parmesan and a few purple basil leaves for an elegant colour contrast.

Serve immediately as a relaxed family lunch or Mediterranean-inspired dinner.

Wine Pairing

Blaufränkisch (Frankovka modrá) – A lighter, fruit-forward style from the Small Carpathian wine region offers freshness and moderate tannins that complement the tomato ragù.

Saint Laurent (Svätovavrinecké) – Its red-fruit character and softer structure work well with the delicate veal and savoury olives.

Pinot Noir (Rulandské modré) – A lighter-bodied Slovak Pinot Noir brings elegance and balanced acidity without overwhelming the dish.

Final Tips and Variations

• Use finely diced vegetables for a smoother ragù.
• Brown the veal properly before adding the tomatoes.
• Avoid overcooking the courgette; it should retain a little bite.
• Adjust the salt only after adding the olives.
• Use pasta water to help the ragù coat the spaghetti.
• For a richer finish, stir a small knob of butter into the sauce.
• Refrigerate leftover ragù in a sealed container for up to 3 days, or freeze for up to 3 months.

Recipe Details

Course: Main Course
Cuisine: Italian-inspired / Mediterranean
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 4
Perfect For: Family lunch, weekend cooking, Mediterranean dinner