All’Arrabbiata in Italian means “in an angry style”, and this spin on a comfort-food classic is sure to become a favorite in your house.

Prep Time: 40 minutes
Cook Time: 1 hour, 20 minutes


  • ½ cup White Onion, chopped
  • ¼ cup Italian Bread Crumbs
  • 1 tsp fine Sicilian Sea Salt
  • ¼ tsp ground Black Pepper
  • 1 ½ tsp crushed Red Pepper
  • 1 tsp Jalapeno Peppers, minced
  • 1 Egg
  • 1 can Italian Tomato Sauce (8 oz)
  • ½ tbsp Worcestershire Sauce
  • 2 lb All Natural Milk-Fed Ground Veal

    Preheat oven to 375F. Line a baking sheet with aluminum foil and lightly oil.

    In a medium bowl, combine all ingredients except 1/2 of the tomato sauce and meat until well mixed.

    Add meat and blend well. Mold meat mixture into a loaf approximately 8 x 4 x 20.5.

    Place meat onto a lined baking sheet and bake for 45 minutes. Cover with aluminum foil and bake an additional 10 minutes.

    Spread remaining sauce over top of loaf and bake until meat thermometer reads 160-165F. Let stand 5 minutes before slicing.