Pasta topped with Ground Veal Ragu is like a symphony of flavors ... I'll just keep this post simple and to the point. If you ...

Meanwhile, prepare the forcemeat: Combine the egg whites, eggs, and ground veal in a large bowl, then stir in the mushrooms and scallops. Season to taste with sansho, salt, and pepper. Set aside ...

Reserve 100ml/3½fl oz of the cooking liquor. Once the veal is cool, season it all over with freshly ground black pepper and wrap tightly in cling film. Put in the fridge and leave overnight to chill.

Food Stylist: Simon Andrews. This easy meatloaf recipe is a classic version, blending ground beef, pork and veal with simple pantry seasonings. Linda Xiao for The New York Times Milk-soaked bread ...