Caserecce with Veal and Mushroom Sauce
Ingredients
For 4 servings:
- 350g caserecce pasta
- 350g veal (such as veal shoulder or veal round)
- 1 carrot
- 1 celery stalk
- 1 onion
- Olive oil
- Salt, to taste
- Pepper, to taste
- Red or white wine
Preparazione
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Prepare the Vegetables: Dice the carrot, celery, and onion into small cubes. Heat olive oil in a saucepan and sauté the vegetables until softened.
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Cook the Veal: Add the veal to the saucepan and brown it on all sides. Season with salt and pepper.
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Deglaze and Simmer: Pour in some white or red wine to deglaze the pan. Allow it to cook off and reduce slightly, then cover and cook until the veal is tender.
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Cook the Pasta: While the veal is cooking, boil the caserecce pasta in salted water according to the package instructions until al dente. Drain.
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Combine and Serve: Add the cooked pasta to the veal ragu. Toss to combine and serve.
