Summary

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

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Instructions

1. 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.
2. Cook the pasta in salted water until al dente.
3. 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.