Summary

Ingredients

• 1 kg veal, without tendons
• 1 large onion (s), finely chopped
• 0.5 ½ cup olive oil
• 0.5 ½ cup butter
• 0.5 ½ cup tomato (s)
• 1 small Can / s tomato paste
• 2 glasses red wine
• 500 ml beef broth
• 500 g pasta (macaroni)
• 6 cloves garlic
• salt and pepper
• Cheese (hard cheese), grated
• possibly oregano and thyme, dried

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Instructions

1. Cooking pasta. Leave the meat in the piece and cut into several places, then rub salt and pepper and stick the garlic cloves into the cut. Heat the olive oil, add the onions and sear the meat on all sides. Now add the peeled, chopped tomatoes and a small can of tomato paste and pour in 2 glasses of red wine. The meat should now cook on the lowest possible heat and beef broth poured over it from time to time. If you want, you can add oregano and thyme.
2. When the meat can almost be divided with a fork, arrange the al dente cooked pasta on a large platter and sprinkle with the hard cheese, then pour the warmed butter over it. Finally, pour the roughly cut meat with the sauce over it.