Low-Carb Tagliolini with Veal Ragù, Cream and Marjoram
Low-Carb Tagliolini with White Veal Ragù, Cream, and Marjoram is an elegant, smooth, and well-balanced first course.
Low-Carb Tagliolini cook quickly and have a delicate structure. This makes them well-suited for white sauces, light meat stocks, and creamy but not overly heavy condiments.
In this recipe, veal creates a refined and flavorful white ragù, unsweetened fresh cream makes the sauce more enveloping, marjoram adds a fresh herbaceous note, and Parmesan finishes the dish with a delicate creaming.
The result is a substantial, creamy, and very low-carb first course.
👉 For this recipe, you can use our Low-Carb Tagliolini.
Ingredients for 2 servings
| Ingredient | Quantity |
|---|---|
| Low-Carb Tagliolini | 120 g |
| Ground or finely chopped veal | 180 g |
| Unsweetened fresh cream | 25 g |
| Celery | 35 g |
| Shallot | 12 g |
| Grated Parmigiano Reggiano | 15 g |
| Butter | 6 g |
| Extra virgin olive oil | 18 g |
| Light sugar-free broth or hot water | approx. 180–220 g |
| Fresh marjoram | 3 g |
| Bay leaf | 1 small leaf |
| Untreated lemon zest | very little, optional |
| White pepper or black pepper | to taste |
| Salt | to taste |
⏱ Preparation time
Preparation: 15 minutes
Cooking white veal ragù: 25–30 minutes
Cooking Low-Carb Tagliolini: 5 minutes
Creaming: 1–2 minutes
Total time: approx. 45 minutes
Servings: 2
How to prepare Low-Carb Tagliolini with white veal ragù and cream
1. Prepare the aromatic base
Finely chop the celery and shallot. In a saucepan, heat the extra virgin olive oil with the bay leaf. Add the celery and shallot and sauté over low heat for about 4–5 minutes, without browning them.
2. Brown the veal
Add the minced veal. Break it up well and brown it over medium heat for 5–6 minutes. Season with a little salt and pepper.
3. Cook the ragù
Add a little hot broth. Lower the heat and cook for about 20–25 minutes, adding liquid only when needed. Remove the bay leaf at the end of cooking.
4. Add the cream
When the ragù is cooked, add the unsweetened fresh cream. Let it thicken for 1–2 minutes over low heat. The sauce should become creamy but not runny.
5. Add the marjoram
Turn off the heat and add the fresh marjoram. If desired, add a very small amount of untreated lemon zest.
6. Cook the Low-Carb Tagliolini
Bring plenty of salted water to a boil. Cook the Low-Carb Tagliolini for 5 minutes, stirring gently. Drain them, reserving a little of the cooking water.
7. Cream the Tagliolini
Transfer the Tagliolini to the saucepan with the ragù. Add the butter and grated Parmigiano Reggiano. Mix gently for 1–2 minutes, adding a little cooking water if needed.
8. Finish and serve
Finish with the remaining fresh marjoram and a light grinding of pepper. Serve immediately, hot and well-dressed.
👨🍳 Chef's tips
- Use veal that is not too fatty, or finely chopped veal pulp.
- Do not use carrots in the base: we want to keep the low-carb profile cleaner.
- The cream should be fresh and unsweetened. Avoid cooking cream with starches or thickeners.
- The cream should be added at the end, not at the beginning.
- Marjoram should be added mostly off the heat.
- Do not dry out the ragù too much: Low-Carb Tagliolini need a soft sauce.
⚠️ Low-carb 주의 (Caution)
- This recipe avoids flours, starches, béchamel, sweet wine, and thickeners.
- Shallots are used in very small quantities, only as an aromatic base.
- The broth should be simple and free of sugars, starches, or maltodextrins.
- Unsweetened fresh cream is compatible if used in controlled quantities.
Estimated nutritional values per 100 g of cooked complete dish
Estimated values considering a final cooked dish weight of approximately 485 g.
| Nutritional Value | Per 100 g |
|---|---|
| Energy | 180 kcal |
| Energy | 753 kJ |
| Fat | 9.9 g |
| of which saturates | 3.9 g |
| Carbohydrates | 1.8 g |
| of which sugars | 0.6 g |
| Fiber | 15.0 g |
| Protein | 12.8 g |
| Salt | 0.33 g |
Note on nutritional values
Nutritional values are an estimate calculated for the complete recipe, considering:
- 120 g of dry Low-Carb Tagliolini;
- 180 g of veal pulp;
- 25 g of unsweetened fresh cream;
- 35 g of celery; 12 g of shallot;
- 15 g of Parmigiano Reggiano; 6 g of butter; 18 g of extra virgin olive oil;
- final cooked weight of approximately 485 g.
Values may vary based on the meat, cream, broth, and salt used.
📚 To learn more
To best use our low-carb pasta: Low-carb pasta: what it is, how to cook it, and how to choose the right one.
👉 Discover all formats in the Artisanal Low-Carb Pasta collection.