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Creamy Ground Veal al Forno
A creamy Italian ground veal al forno with garlic and artichoke hearts, finished with oregano, fresh basil and pecorino romano, served over spaghetti.
Ingredients
Instructions
Season the ground veal and stir-fry it over medium-high heat until well browned, about 5 minutes.
Add the garlic and artichoke hearts, cooking until softened, about 7 minutes.
Stir in the oregano, fresh basil, chili flakes and pecorino romano for 4 minutes.
Cook the spaghetti separately and drain.
Let everything simmer for about 11 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the spaghetti, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
