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
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.