Traditional recipes

Bacon and Veal Neck Casserole recipe

Bacon and Veal Neck Casserole recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Veal

This is a simple casserole, which is packed full of flavour. Enjoy with potatoes.

2 people made this

IngredientsServes: 4

  • 1kg veal neck, cut into even and neat pieces
  • 4 tablespoons plain flour
  • 10g dry mustard powder
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped garlic
  • 2 tablespoons onion marmalade
  • 4 rashers streaky bacon, roughly chopped
  • 300ml water
  • 150g frozen peas
  • 1 tablespoon capers in brine

MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min

  1. Preheat oven to 170 C / Gas 3.
  2. Mix flour, mustard, salt and pepper in a shallow bowl. Coat the veal in seasoned flour.
  3. Heat oil in pan and lightly seal veal neck, cooking in batches. Place the browned veal neck pieces into a casserole dish.
  4. Add garlic and bacon to pan, fry gently 2-3 minutes. Add capers and onion marmalade. Mix the leftover seasoned flour with water and add to pan. Stir on low heat 1-2 minutes.
  5. Pour mixture over veal necks in casserole dish. Place in oven with lid on for 90 minutes. Add the frozen peas in the last 30 minutes of cooking. Serve with potatoes and cabbage.


Veal neck can be purchased at speciality butchers. You may need to make a special order for it. If unavailable, use lamb neck.

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Veal Recipes

Mild-flavored veal is easy to cook, and leaner and more tender than other cuts of beef. Veal is the meat of young animals that aren't used for breeding, and it's an excellent source of protein and vitamins D and B12. We suggest looking for cuts of veal that were raised humanely, indicated by "rose" or "pasture-raised" labels on their packages. Or look for the trademark, "Free Raised."

Classic flavorings like garlic, lemon, onions, mushrooms, shallots, white wine, rosemary, basil, and capers all enhance the flavor of veal. Similarly, the best starches to pair with veal are traditional favorites like potatoes, rice, spaetzle, and noodles. For vegetable sides, look to spinach, beets, creamed mushrooms, eggplant, carrots, and green beans.

Our collection of veal recipes is organized by flavoring and ingredients.

How to Cook Bacon in the Oven (2 Ways)

To heat or not to heat? That is the question. Here are two different approaches that get you to the same destination: crispy bacon!

Method 1: Start with a Cold Oven

Joseph says, "Preparing this recipe is literally the first thing I do after I wake up on weekend mornings. I put the bacon in the oven (must be cold!), brush my teeth, start cooking other breakfast items, and then take the bacon out after 14 minutes — that&aposs it! My bacon theory is that by placing the bacon in a cold oven to start, as the oven gradually heats to 425 degrees F (220 degrees C), the bacon undergoes a magical transformation from cold flabby piece of meat, to simmering deliciousness, to crispy bacon heaven as the oven hits the 425 degree mark. Enjoy!"


  • Large rimmed baking sheet
  • Aluminum foil
  • Baking rack (Optional: Cooking the bacon on a rack makes the bacon crisper, and lets the grease drip off the bacon as it cooks. If you go the rack route, you should still line your baking pan with foil to make clean-up easy.)
  1. Line a large baking sheet with aluminum foil, making sure pan is completely covered. Make sure the foil extends up the sides of the pan so it captures all the bacon grease and clean-up is easier.
  2. Arrange bacon strips on the prepared baking sheet or on the rack, if you&aposre using one. It&aposs okay to overlap slices slightly because the bacon will shrink slightly as it bakes. Place pan in the cold oven.
  3. Heat oven to 425 degrees F (220 degrees C). Cook bacon for 14 minutes or until it&aposs cooked the way you like. No need to flip the bacon over.
  4. Transfer cooked bacon to paper towel-lined plates. Let cool for 5 minutes for bacon to crisp.

Method 2: Preheat Your Oven

Prepare your baking pan as above, but turn your oven on to 400 degrees F while you&aposre prepping. When the oven is heated, put the pan in and bake for 10 to 20 minutes, or until the bacon is cooked just the way you like. Remove from the oven and let the bacon drain on paper towels before serving.

Veal recipes

While beef is the meat of older cattle, veal is the meat of young cattle and is, in many ways, a by-product of the dairy industry. Once considered extremely unethical due to the use of crates in its production, British veal now represents among the highest welfare standards in the UK meat industry. When buying look out for pale pink meat with a little marbling of fat across it, and remember that veal has a lower percentage of fat compared to most other meats, therefore requiring careful cooking to prevent it becoming too tough.

Browse our delicious collection of veal recipes for dinner inspiration, including Russell Bateman's colourful Veal fillet with girolles and truffle recipe and Roast rump of Dorset rosé veal by Matthew Tomkinson. Bryan Webb uses calf's liver to make a delicious starter dish in his fantastic terrine recipe, while the Galvin brothers' Caramelised veal brains with beurre noisette offers a gourmet spin on the rustic French delicacy.

Roasted Veal with Bacon and Vegetable Sauce

Peel the shallots and cut into quarters. Rinse and trim the celery, then cut into 2-3 cm (approximately 3/4-1 inch) long pieces. Blanch the tomaatoes in boiling water. Remove from the water and peel. Cut into quarters, remove the seeds, and coarsely chop. Rinse and trim the peppers. Halve the peppers, then cut into wide strips.

Rinse the veal and pat dry. Season with salt and pepper all over. Heat 1-2 tablespoons of oil in a roasting pan. Sear the veal on all sides. Add the sprigs of rosemary (or the leaves if you'd like), pancetta, and rosemary to the roasting pan. Stir in the tomato paste, sauté briefly, then deglaze with the red wine. Mix in the veal stock, then simmer for 1-5 hours in the oven. Baste the roast with the sauce during the cook time. If necessary, add some more stock to the pan.

Remove from the oven and season to taste with salt and pepper. Garnish with the rosemary and serve.

Provencal Veal Stew

Herbes de Provence lend their perfume to this lovely stew. The bones in the veal neck flavor the cooking liquid, making the use of additional broth unnecessary.

Notes Baking in a low oven prevents the stew’s sauce from scorching on the bottom of the pot. However, you can simmer the stew on the stove as long as you use a Flametamer to keep the heat low.

Dressing Provencal Veal Stew Up: Add ½ cup pitted and coarsely chopped Kalamata olives to the stew during the last 5 minutes of baking.

Sprinkle chopped fresh parsley over each serving.

Occasion Casual Dinner Party, Family Get-together

Recipe Course main course

Taste and Texture garlicky, herby, meaty, savory, winey


  • 3 garlic cloves
  • 1½ pounds red-skinned or Yukon Gold potatoes, scrubbed
  • 4 tablespoons olive oil
  • 4 pounds veal neck on the bone
  • ¼ cup all-purpose flour
  • 1½ teaspoons herbes de Provence or ½ teaspoon each dried basil, thyme, and rosemary
  • ½ cup dry white wine , such as Sauvignon Blanc
  • ½ pound baby-cut carrots


Prep: Finely chop garlic. Cut potatoes into ¾-inch cubes.

Preheat oven to 300°F. Heat 2 tablespoons olive oil in Dutch oven over medium-high heat. Season veal with 1 teaspoon salt and ½ teaspoon freshly ground pepper. In batches, add veal and cook, stirring occasionally, until browned, about 6 minutes. Transfer veal to plate.

Add remaining 2 tablespoons oil and heat. Add garlic and stir until garlic gives off its aroma, about 1 minute. Return veal and juices on plate to pot. Sprinkle with flour and herbes de Provence and mix well. Stir in wine and 2½ cups water, scraping up browned bits on bottom of pot.

Cover tightly. Bake for 1 hour. Add potatoes, pushing into cooking liquid, cover again, and bake for 15 minutes more. Add baby carrots, submerging into cooking liquid, and bake covered until veal and potatoes are tender, about 30 minutes more. Season with salt and pepper to taste. Serve hot.

Why this recipe works

This bacon cheeseburger casserole is a real crowd pleaser, it keeps in the refrigerator for a few days and can easily be reheated later on.

Did I mention how simple it is to make? You can throw this together very quickly and have it cooked and ready to serve in less than thirty minutes, and you probably have most of the ingredients in your pantry and fridge already. This was just as popular as the John Wayne Casserole and my Shepherd’s Pie I make regularly.

7 Recipes Using Frozen Pierogies

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Making a yummy pierogi dinner does not have to be a massive time investment when you have frozen pierogi on-hand! While frozen pierogi might not be as tasty as fresh out of the oven, handmade goodies, they're still absolutely delicious and will do the trick in a pinch. The great thing about frozen pierogi recipes is that they are often crazy easy and quick to cook, making them a simple last-minute meal for the family. Keep frozen perogies in your fridge for those nights when you need a no-fuss meal idea.

Make Your Own Frozen Pierogi

How to Cook Frozen Pierogi

What foods go with pierogies?

  1. Caramelized onions
  2. Pickled beets or beet salad
  3. Sauteed cabbage with bacon and onions
  4. Cream of mushroom soup
  5. Kielbasa (with or without sauerkraut!)

Recipes Using Frozen Pierogi

All of the perogies dinner ideas below are easy and appetizing. Most can be made in under an hour and have very few ingredients.

Comfort food at its finest, this casserole recipe uses frozen pierogi, cheese, bacon, and more to create a savory and delicious meal. This one-pot wonder is ideal for potlucks and dinners at home.

With just 5 ingredients, this amazing casserole is the ideal last-minute dinner idea that uses frozen pierogi. Even if you're short on time, you do not have to be short on flavor.

A true classic, this pierogi bake is made with frozen pierogies (any brand will do), cream cheese, cheese, bacon, and more. Creamy and delicious, this is sure to warm any tummy.

One of our absolute favorite test kitchen recipes!This yummy casserole recipe is insanely easy to bake and a family favorite. You'll love the yummy layers of pierogi and cheese piled atop each other.

Italy meets Poland in this absolutely unique and terribly delicious recipe. If you're looking to try something new that combines old flavors, this is the recipe for you. The kids will call it pizza-rogi.

Feeling lazy? Then this is the recipe for you. It is shocking how crazy easy this frozen pierogi dinner recipe is to create. Just place your ingredients and bake!

Garlic, pierogi, potato, and bacon come together in this classic dish! If your mom used to make a pierogi casserole, it probably looked something like this tasty option.

(Bonus) Looking for something to serve up with your frozen pierogi concoction? Then look no further than our yummy collection of Polish foods to make at home. They're actually pretty easy.

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All the ingredients in this casserole are baked together in an easy-to-make recipe that’s ideal for potluck dinners or make-ahead meals. The cream of chicken soup bakes right into the dish, creating a creamy sauce, and frozen vegetables provide your daily dose of healthy vitamins and fiber.


Awesome. And I am a little ashamed to admit this is a little better than my family recipe! Like everyone else I made a few changes, adding more celery and carrots to make it a little more healthy, doubling the tomato paste to make it a little richer.

This was rich and satisfying. I used ground beef instead of veal and bacon instead of pancetta.

This is delicious! I skim off some of the fat if necessary and simmer for 29 extra minutes at the end to thicken the sauce.

I've been making this recipe for years now and it's the vegetable base and milk that sets this one apart from other "home" recipes. The introduction of the mirepoix (onion, carrot, celery) and milk creates the sauce which will bind the meat to the pasta and adds depth to to flavour. If you don't have pancetta or two types of meat, just use one meat, but don't skip the milk or veg!

Also, used bacon instead of pancetta, 1 lb. each, pork and beef. Used home grinder.

Notes to myself: Use pressure cooker-8 minutes. Let pressure drop of its own accord. Used 2 Tbls. of tomato paste and 1-28 oz. can of crushed tomatoes. Only 3 lg. garlic cloves. Left out thyme.

Superb. Very straightforward and delicious. Coats the pasta nicely.

I love this recipe with a couple of additions. 1/2 teaspoon of nutmeg, bay leaf, and I used salted pork bc they were out of pancetta. I didn't add any additional salt to the recipe. The pork added the salt. Delish

Anne Burrell's is better imho. Sorry. just has more flavor due to browning of all stages and the way it is tended to. Much richer flavor. Also, this does not cook long enough. I wanted to be fair and try both so I did and Anne's recipe wins hands down. One thing I must tell you is that I used ground beef in place of veal as I don't eat veal due to the way the animal is treated (have not had veal in years after watching an expose on 60 minutes) but the pork and other ingredients were followed completely as written in this recipe in order to judge which I liked better.

This is my third(and last today!) update on this recipe. I decided to compare recipes for the same sauce with several other noted cooks. I think I've made this best veal bolognese ever today! Here are the changes that makes it richer and more savory! I did NOT add water, I added low sodium chicken stock instead. I used the tomato paste but added a 28 oz. can of whole drained (no liquid) tomatoes which I roughly chopped. It makes the sauce more tense.

Want to add that I was in the Bahamas and there was no veal on the island so used ground chicken instead. Was fine. Not as rich but can use as a sub!

I double this recipe and freeze half! It's perfect! I add red pepper flakes for a little kick! Crowd pleaser.

This is a solid recipe. It's not Massimo Bottura, but its pretty generally quintessential Bolognese based on my two years in Italy. Its also pretty close, for instance, to Mario Batali's. For that reason, the few bad outcomes Iɽ think are more a function of skills than of the recipe itself.

For those who don't think the sauce has enough flavor, add a couple of whole bay leaves with the tomatoes, and skip the tomato paste and milk for tomato sauce instead (about 32 fl oz will do). My mom taught me to check on simmering tomato sauce every 20-30 minutes to avoid water separation (e.g., stir the sauce for a minute), regardless of whether the sauce needs to cook 90 minutes or 6 hours. Tomato sauces are labors of love, so they do need that bit of extra attention.

I loved the recipe and enjoyed making it. I used half the milk added Parmesan 1/4 cup and swapped to herb basil. I let it reduce with the cover off and became thick and wonderful. It was delicious and will make it again. I

I was so disappointed, Iɽ been wanting a good bolonese sauce, this isn't it. Bland. Drab. Needs alot of work.

This was delicious! I made it early and let it cook in the slow cooker all day.

I can't understand some of the poor reviews on this at all! I made this recipe to the T (other than adding just a dash of Marash pepper) and found it to be unbelievably tasty and authentic. My husband and I took a cooking course while in Bologna and Tagliatelle Bolognese was one of the dishes that we learned to make. This rendition (which is almost exactly the same) absolutely stacked up. I will make it again for sure!

Never got thick. Had all the ingredients on the bottom, all the liquid on top. I followed the directions exactly. Does anyone know why?

This is a great meat sauce. I have made it many times, and have changed it in many ways over the years, depending on what is in the fridge. I recently have used sweet sausage as one of the meats, and it worked well, also ground turkey and/or white beans add a different facet (all non-traditional). I prep & cook the ingredients in 3 pieces (veggies after food processor meat and sauce. I have also use whiskey in the meat while it is resting white wine in the veggies. We like spice, so I use red pepper flakes/paprika/salt/pepper/bay leaf. I have to say that whatever variation I have used, it's been great same day or after refrig/frozen.

This is the most authentic recipe for Bolognese Sauce. I have lived in Italy and had many BOlognese sauces in the US that just didn't come close to the authentic Italian version. This recipe is delicious!! I use pancetta, ground lamb, ground beef and ground pork.

You wrote a very interesting article, thank you. I enjoyed it immensely. Thus far I have made two Bolognese sauces. The first was Batali's, though I used white wine (and added thyme to it like he recommended). The process was pretty arduous but I think it was worth it. Unfortunately the thyme ruined the recipe for me. I'm making another Bolognese as I write this, This time, no thyme and I decided to use a red wine from Tuscany ($15). I used beef, pork, veal, and a touch of smoked bacon since I forgot to pick up the pancetta from my Italian deli. No garlic this time either, just the classic sofrito. Seasoning wise salt, pepper, fresh nutmeg, bay leaf and a few re-hydrated porcini mushrooms minced finely. I used tomato paste (from Italy, the stuff that comes in a tube), a little beef stock, water, and a cup of milk. I'll probably add some fresh parsley during the last fifteen minutes of simmering. All together the sauce will cook for about 5 hours. This includes sweating the sofrito for 20 minutes, searing the meats for 45 minutes (I caramelized them), then added the tomato paste and cooking for about 20 minutes (until rusty). After that I deglaze with the red wine, reduce, add the stock, reduce, then hit it with some water and cover. I added one large bay leaf when the water went in. I'll tell you how it went later on this week. Thanks for the lovely article.

I made this dish one time and it turned out Wonderful. I don't know what the rest of you all didn't do right but this is a Great Dish w/ plenty of flavor. pancetta & all.

I don't usually give 4 stars to recipes I have made changes to, but my changes were personal preference tweaks, not indications that this isn't a fabulous recipe. I like spiciness, so I added some red pepper flakes. I used the meat I had on hand, which was ground pork, and no pancetta. I took a tip from my Sweetheart and used beer instead of wine. This was incredibly flavorful! All of the ravenous teens loved it and were happy to polish off the leftovers the next night. I'm making it again, just 2 days later, so I can stuff my freezer with it for future quick, delicious meals.

I don't know what the people are doing wrong who claim this recipe is flavorless. My wife and I thought it was great. I made the following variations: I omitted the pancetta. I added a pinch of crushed red pepper and two bay leaves with the thyme. I didn't measure the salt, just added to taste.