Pasta with Sage and Veal Ragout
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g veal
- 200 ml cream
- 2 glasses white wine
- 8 leaves sage
- 1 sprig rosemary
- Lemon juice
- olive oil
- salt and pepper
- 500 g taliatelle
Print Recipe
Pin Recipe Instructions
- Heat plenty of olive oil in a pan and fry the veal cut into strips. Add the rosemary and sage. Then pour in the wine and cream, cover the pan and let the ragout simmer over a low heat for about half an hour.
- Cook the pasta in salted water until al dente.
- When the pasta is ready, remove the rosemary sprig from the ragout and season the sauce with salt, pepper and a squeeze of lemon juice. Add the drained pasta, mix and serve.
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