Impress your guests with this luxurious take on a pasta dish by Zucca's Adam Swanson.
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.
Next, place sage, olives and wine into the pot and simmer for 2-3 minutes.
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.
Cook pasta as per packet directions.
Once pasta is cooked, drain and mix ragout through the pasta and serve with grated parmesan.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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