Ingredients
1 1/2 lbs cubed veal
1 Large Onion - Chopped
2 Carrots - Chopped
2 Celery Ribs - Chopped
3 Large Cloves Garlic - Minced
1 28 Oz Can of Plum Tomatoes -
Chopped Finely
1 12 Oz Can of Chicken Broth
1 Cup of White Wine
Salt to Taste
Black Pepper to Taste
1 Bay Leaf
4 Tbsp of Fresh Chopped Basil
6 Tbsp of Bertoli Olive Oil
1 1/2 lbs Pappardelle or Other
Pasta
Preparation
Preheat oven to 225 degrees
Add three tablespoons of olive oil to a dutch oven. Add the veal. Season with salt and pepper and brown the pieces.
Remove the veal from the pan. Add the rest of the olive oil and saute the onion, carrots and celery until soft. Add the garlic and saute for about 1 minute more. Add the white wine and simmer until the wine is just about evaporated. Add the tomatoes and their juice, chicken broth and veal into the pan. Cover the pan with a lid and put in the oven for 3 to 4 hours. Remove the lid and bake for about 1 more hour or until sauce is thickened.
Cook favorite Pasta and serve the sauce over it. I prefer Pappardelle or Linguini but any hearty pasta works well.
