This is a great cut for pasta sauces!
The shoulder is always so flavourful and the
Addition of pancetta really gives it a salty kick.
Servings
persons
Ingredients
1kgUnion Station Veal Shoulder, minced
150mlolive oil
20gmGarlic, crushed
300gmOnion, finely diced
200gmFlat Pancetta, 1 cm dice
2bay leaves
5gmSage Leaves, chopped
5gmrosemary chopped
5gmflat leaf parsley, chopped
2gmChilli Flakes
2literVeal Broth or Water
Salt & Cracked Black Pepper
Servings
persons
Ingredients
1kgUnion Station Veal Shoulder, minced
150mlolive oil
20gmGarlic, crushed
300gmOnion, finely diced
200gmFlat Pancetta, 1 cm dice
2bay leaves
5gmSage Leaves, chopped
5gmrosemary chopped
5gmflat leaf parsley, chopped
2gmChilli Flakes
2literVeal Broth or Water
Salt & Cracked Black Pepper
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.