1kg veal, topside
200ml Grossi olive oil
4 cloves garlic
2 tbsp sage
1 stick celery
4 bay leaves
2 tbsp parsley
1 cinnamon stick
1 clove, ground
2 whole nutmegs, ground
250g tomato paste
500ml red wine
2.5L chicken stock
500g parpadelle pasta
1. Cut the veal into small pieces. Heat some
oil in a pan on a high heat and sauté the
veal, a bit at a time, until golden brown.
Put to the side.
2. Finely chop onion, garlic, sage, chilli,
celery and carrot. Heat some oil in a
large pot and sauté the onion and
garlic, but don’t let it colour. Add sage,
chilli, celery, carrot, bay leaves, parsley,
cinnamon, cloves and nutmeg and cook
for 5 minutes, stirring to cook evenly.
3. Add tomato paste and cook for a few
minutes. Mix in veal and deglaze with red
wine. Bring to the boil and then add the
stock and re-bring to the boil.
4. Reduce heat and simmer, cooking gently
for 30–40 minutes until the veal is tender
and of good consistency. Season to taste.
5. Bring a pot of salted water to the boil. Add
parpadelle and cook until al dente. Drain
and add the pasta to the sauce and toss
through to coat. Serve immediately with
a grating of parmesan cheese.