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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1229kj
  • Fat Total 39g
  • Saturated Fat 13g
  • Protein 92g
  • Carbohydrate 120g
  • Sugar 17g
  • Sodium 1960mg

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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