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Grandma Rena’s Veal & Tomato Sauce Pasta

kosher foodies pasta
  • 2 ServingsServings


  • 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.