Low-Carb Tagliolini with Veal Ragù, Cream and Marjoram
The Low Carb Tagliolini with white veal ragout, cream, and marjoram is an elegant, smooth, and well-balanced first course.
Low Carb Tagliolini cooks quickly and has a delicate texture. This makes it suitable for white sauces, light meat broths, and creamy but not overly heavy dressings.
In this recipe, veal creates a fine and flavorful white ragout, unsweetened fresh cream makes the sauce richer, 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 minced veal pulp | 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
White veal ragout cooking: 25-30 minutes
Low Carb Tagliolini cooking: 5 minutes
Creaming: 1-2 minutes
Total time: approx. 45 minutes
Servings: 2
How to prepare Low Carb Tagliolini with white veal ragout and cream
1. Prepare the aromatic base
Finely chop the celery and shallot.
The amount of shallot is deliberately small: it's meant to add aroma, not to make the dish sweet or too high in carbs.
In a saucepan, heat the extra virgin olive oil with the bay leaf.
Add celery and shallot and sauté them over low heat for about 4-5 minutes, without letting them brown.
2. Brown the veal
Add the minced veal pulp.
Break it up well with a spoon and brown it over medium heat for 5-6 minutes.
The meat should lose its initial moisture and start to gain flavor, but it should not become dry.
Season with a little salt and pepper.
3. Cook the ragout
Add a little hot broth or hot water.
Lower the heat and cook for about 20-25 minutes, adding more liquid only when needed.
The ragout should remain soft and moist, but not watery.
At the end of cooking, remove the bay leaf.
4. Add the cream
When the white veal ragout is cooked and still tender, add the unsweetened fresh cream.
Let it thicken for 1-2 minutes over low heat.
The sauce should become creamy and rich, but not liquid.
You don't need to use a lot of cream: it should round out the ragout, not overpower the taste of the veal.
5. Add the marjoram
Turn off the heat and add some of the fresh marjoram.
Marjoram should not be cooked too much: it should retain its aroma and add freshness to the white ragout.
For a more elegant touch, you can also add a tiny bit of untreated lemon zest, without overdoing it.
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 white veal ragout and cream.
Add the butter and grated Parmigiano Reggiano.
Stir gently for 1-2 minutes, adding a little cooking water if needed.
The creaming should be soft and creamy, not liquid.
8. Finish and serve
Finish with the remaining fresh marjoram and a light grind of pepper.
Serve immediately.
The Tagliolini should be served hot, well-dressed, and still tender.
Chef's tips
Use lean ground veal, or finely minced veal pulp.
Do not use carrots in the soffritto: it makes sense in traditional ragout, but here we maintain a cleaner low-carb profile.
The cream should be fresh and unsweetened. Avoid cooking cream with starches, thickeners, or unnecessary ingredients.
Add the cream at the end, not at the beginning: this way it stays cleaner and doesn't make the ragout too heavy.
Marjoram should be added mostly off the heat, so it retains its aroma and freshness.
Do not dry out the ragout too much. Low Carb Tagliolini needs a soft sauce that coats them well.
Low carb considerations
This recipe avoids flours, starches, béchamel, sweet wine, and thickeners.
Shallot is used in a very small amount, only as an aromatic base.
The broth should be simple and free of sugars, starches, or maltodextrins. If using a ready-made broth, check the label carefully.
Unsweetened fresh cream is compatible with this recipe if used in controlled quantities.
Estimated nutritional values per 100g of finished cooked 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 depending on the meat used, the cream chosen, the amount of liquid retained by the ragout, the Parmesan, the broth, and the amount of salt added.
To learn more
To make the best use of our low-carb pasta, from cooking to choosing the most suitable format, you can also read the complete guide: 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.