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Veal Ragout with Strozzapreti Pasta

by Adam Swanson

Main Easy 6 Prep/Cook: 2 hours

INGREDIENTS

2x 375g packs San Remo Fresh Strozzapreti

3 tbsp extra virgin olive oil

1 brown onion, peeled and finely diced

1 carrot, finely diced

2 celery sticks, finely diced

3 bay leaves

2 tbsp crushed garlic

2kg veal, diced into 4cm cubes

½ bunch sage, chopped finely

½ cup pitted green olives, chopped

1 cup white wine

4x 410g cans of Ardmona crushed tomatoes

Salt and pepper

100g grated, Reggiano Parmesan

METHOD

1. In a large pot, heat olive oil on medium heat. Place onion, carrot, celery, bay leaves and garlic in pot and cook for 5-10 minutes or until soft, add veal and brown quite well.

2. Next, place sage, olives and wine into the pot and simmer for 2-3 minutes.

3. Pour tomatoes into pot and stir. Bring to the boil and cook for between 1½ to 2 hours or until veal is very tender, season with salt and pepper.

4. Cook pasta as per packet directions.

5. Once pasta is cooked, drain and mix ragout through the pasta and serve with grated parmesan.
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