Main content

Veal Ragout with Strozzapreti Pasta

Impress your guests with this luxurious take on a pasta dish by Zucca's Adam Swanson.


  • 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 400g tins crushed tomatoes

  • Salt and pepper

  • 100g grated, Reggiano Parmesan


  • 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.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings