Slow Braised Veal Ragu Rigatoni

Method

1. In a large pot, heat olive oil on medium heat. Add veal and seal meat until browned.
2. Remove meat and add onion, carrot, celery, bay leaves and garlic in pot and cook for 5-10 minutes or until soft.
3. Add veal, sage, olives and wine into the pot and simmer for 2-3 minutes.
4. Pour tomatoes into pot and stir. Bring to the boil and cook for between 1½ to 2 hours or until veal is very tender, season with salt and pepper.
5. In a pot of boiling salted water, cook pasta as per packet directions.
6. Add pasta and butter to ragu and mix until butter is melted.
7. Serve with grated Parmesan on top.
8. Enjoy with family and friends!