Veal in red sauce with pasta and MEVGAL Yogurt

90 minutes


Serves 5

Bring out the flavours of this juicy veal
in red sauce with MEVGAL


  • 1 kg veal (shoulder, silverside or shank), cut into pieces
  • 2 medium tomatoes, peeled and grated
  • 1 Tbsp tomato paste
  • 1 large onion, finely chopped
  • 1 stick cinnamon
  • 4-5 all spice berries
  • 1 tsp sweet paprika
  • ½ tsp hot chilli flakes
  • ⅓ cup oil
  • Salt, pepper
  • 4-5 Tbsp strained MEVGAL yogurt
  • 500 g pasta of your choice 
  • Instructions

  • Heat the oil in a wide saucepan. Brown the meat for 3-4 minutes turning it over half way through.
  • Add the onion and cook stirring for 1 minute until glossy. And the spices and season with salt and pepper.
  • Add the grated tomato and tomato paste and cook for 3 minutes deglazing the pan, (scraping off the browned bits of meat from the bottom with the spoon gives a greater depth of flavour to the sauce).
  • Add 1 glass hot water and cook over low heat for 1 to 1 ½ hours until the meat is tender. Add a little more water if necessary. As soon as the meat is done, remove from the heat.
  • Put the yogurt in a bowl. Add a little of the sauce from the meat and mix until combined. Also, add the yogurt mixture to the meat and shake the pan to mix well. Lastly add the pasta after you boil them until they are cooked.
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