Saturday, September 13, 2008



2 tbsps olive oil
1/2 brown onion, diced
1 small carrot, diced
1 branch celery, diced
2 tbsps chopped thyme
500 gms cubed asserole veal (or beef)
Grated zest of 1 orange
1 tbsp plain flour
1/2 cup dry while wine
1 cup beef stock
2 cups Italian-style tomato sauce
Salt and ground black pepper
400 gms long pasta
2 cloves garlic, finely chopped

How to cook:

Preheat oven to 180'C. In an oven-proof dish heat half the oil and fry onion, carrot and celery for 5 mins. In the same pan, heat remaining oil. Stir in thyme then the meat and brown for 5 mins. Stir in orange zest and flour, then add wine and bring to a boil. Add stock, tomato sauce, and cooked vegetables. Season with salt and pepper, stir well, then cover and bake in preheated oven for 1 hour ( 2 hours if you use beef). Cook pasta in a large amount of salted boiling water for about 9 mins.
When cooked, add a cup of cold water to the pasta pot and drain. Add garlic and parsley to sauce and either spoon sauce over pasta.

No comments: