500g penne pasta
Olive oil and butter for sautéing
2 cloves of garlic, minced
1 onion, chopped
2 carrots, peeled and grated
2 sprigs of thyme
2 bay leaves
2 peppercorns
500g veal shanks
1 cup white wine
500g can tomatoes, peeled and seeded
1 tablespoon tomato paste
1 cup beef broth
1 pinch of nutmeg
Black pepper to taste
Fresh parsley leaves, chopped
Parmesan cheese, grated
500g penne pasta
Olive oil and butter for sautéing
2 cloves of garlic, minced
1 onion, chopped
2 carrots, peeled and grated
2 sprigs of thyme
2 bay leaves
2 peppercorns
500g veal shanks
1 cup white wine
500g can tomatoes, peeled and seeded
1 tablespoon tomato paste
1 cup beef broth
1 pinch of nutmeg
Black pepper to taste
Fresh parsley leaves, chopped
Parmesan cheese, grated
Cook the penne pasta in abundant boiling water until al dente and reserve
Heat olive oil and butter in a large pan over medium heat
Add the minced garlic, chopped onion, grated carrots, sprigs of thyme, bay leaves, and peppercorns
Cook until the vegetables are tender
Add the veal shanks to the pan and cook until browned, then set aside
Remove the veal from the pan, shred the meat, and return it to the pan
Add the white wine to the pan and simmer for 5 minutes
Then add the can tomatoes, tomato paste, beef broth, nutmeg, black pepper, and chopped parsley
Simmer for an additional 5 minutes
Combine the cooked pasta with the ragu sauce and serve with grated Parmesan cheese.
