Slow Braised Veal Ragu with Rigatoni

Serves 4
Time 2 hours 25 minutes


500g No 22 Rigatoni 

2kg veal, diced into 4cm cubes

3 tbsp extra virgin olive oil

1 brown onion, finely diced

1 carrot, finely diced

2 celery sticks, finely diced  

2 bay leaves

2 tbsp crushed garlic

½ bunch sage, chopped finely

½ cup pitted Sicilian green olives, chopped

1 cup white wine

4x (400g) cans whole tomatoes, crushed

Salt & pepper

2 tbsp butter

To serve

150g grated, Reggiano Parmesan


In a large pot, heat olive oil on medium heat. Add veal and seal meat until browned.

Remove meat and add onion, carrot, celery, bay leaves and garlic in a pot and cook for 5-10 minutes or until soft.

Add veal, sage, olives and wine into the pot and simmer for 2-3 minutes.

Pour tomatoes into the pot and stir. Bring to the boil and cook for between 1½ to 2 hours or until the veal is very tender, season with salt and pepper.

In a pot of boiling salted water, cook pasta as per packet directions. 

Add pasta and butter to ragu and mix until butter is melted.

Serve with grated Parmesan on top.