Ingredients
– Rigatoni pasta (about 12 oz)
– 3 large onions, julienned
– 1 carrot, diced
– 1 celery stalk, diced
– Veal (about 1 lb, cubed)
– 3 tbsp Carapelli 100% Italian EVOO (plus more as needed)
– Salt and pepper to taste
– 1 bay leaf
– ½ cup white wine
– Grated Parmesan cheese (for serving)
Directions
1 In a large pot, heat 3 tbsp olive oil over high heat. Brown veal on both sides, then remove.
2 Lower heat, add more oil if needed. Sauté carrot and celery for 6 minutes.
3 Return veal to pot, add bay leaf, salt, pepper, and onions. Cover and cook on low for 2–3 hours, stirring occasionally.
4 Add white wine and cook another 30–45 minutes.
5 Cook rigatoni, then mix with the meat sauce. Serve with Parmesan.
2 Lower heat, add more oil if needed. Sauté carrot and celery for 6 minutes.
3 Return veal to pot, add bay leaf, salt, pepper, and onions. Cover and cook on low for 2–3 hours, stirring occasionally.
4 Add white wine and cook another 30–45 minutes.
5 Cook rigatoni, then mix with the meat sauce. Serve with Parmesan.
