Vitello in Bianco
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Ingredients
- 1 kg Union Station Veal Shoulder, minced
- 150 ml olive oil
- 20 gm Garlic, crushed
- 300 gm Onion, finely diced
- 200 gm Flat Pancetta, 1 cm dice
- 2 bay leaves
- 5 gm Sage Leaves, chopped
- 5 gm rosemary chopped
- 5 gm flat leaf parsley, chopped
- 2 gm Chilli Flakes
- 2 liter Veal Broth or Water
- Salt & Cracked Black Pepper
Ingredients
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Instructions
To Assemble
- • 500 gm Casarecce Pasta • Vitello in Bianco • 50 gm Un-Salted Butter, cubed • 50 gm Grana Padano, grated
Method
- In a large pot heat the oil on a moderate to high heat and sear of the mince until coloured.
- Remove the mince from the pot, lower the heat and sauté the garlic and onions until the onions have softened, mix in the pancetta and cook for a few minutes.
- Mix in the herbs and chilli and add the veal broth or water and season. Simmer the sauce very gently for 1 hour adding a little more liquid and adjusting seasoning if necessary.
- Bring a pot of water to the boil add a big pinch of salt and pour in the Casarece pasta give a gentle mix so that the pasta does not stick to each other and cook for 6 to 8 minutes until al dente or to your liking.
- While the pasta is cooking, heat the ragu, strain the pasta and add the pasta to the ragu add the butter and grated Parmiggiano toss and mix in until the butter has incorporated into the sauce and sauce coats the pasta, serve immediately.
