Veal Ragout with Orecchiette

Ingredients

• 200 g onions
• 6 Garlic cloves
• 800 g peeled tomatoes (1 can)
• olive oil
• 800 g veal stew meat
• 150 ml white wine
• 250 g carrots
• 250 g zucchini
• 250 g eggplants
• 400 g orecchiette pasta
• Salt
• pepper (ground)
• 1 bundle oregano
• 1 lemon (juiced)

Instructions

1. 1.

   Peel onions and garlic cloves and dice finely. Place tomatoes with juice in a bowl and roughly break apart with a fork. Sauté onions and garlic in a wide pot with 3 tbsp hot olive oil until translucent, set aside. In another pot brown the meat in three batches, each with 2 tbsp hot oil, turning until golden brown; deglaze the last batch with white wine. Add the meat and wine reduction to the onions and garlic. Add the crushed tomatoes with juice and season with salt and pepper. Bring to a boil and simmer uncovered for 40-45 minutes over medium heat.

2. 2.

   Peel carrots, trim zucchini, quarter both and cut into diagonal 1 cm slices. Trim eggplants, quarter and slice diagonally 2 cm thick. Heat a pan strongly, add 5 tbsp olive oil and fry the eggplant from all sides for 4 minutes. Add zucchini and carrots and cook another 6-8 minutes. Set aside. Cook pasta in plenty of boiling salted water until al dente, drain and toss with 3 tbsp olive oil and a pinch of pepper. Remove oregano leaves and add lemon juice and vegetables to the veal ragout, reheat, season, and serve with the pasta.