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Veal Ragout with Strozzapreti Pasta

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



  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Veal Ragout with Strozzapreti Pasta.


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