for 4 person

Tomato sauce

2 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, finely chopped
150 g	carrots, finely chopped
150 g	celeriac, finely chopped
2 tbsp	tomato puree
1 tin	peeled cherry tomatoes (approx. 400 g)
1 ½ dl	water
2 sprig	thyme
1	bay leaf
½ tsp	salt
a little	pepper

Piccata

400 g	veal steaks (approx. 60 g each), pounded flat
½ tsp	salt
a little	pepper
4 tbsp	white flour
3	eggs
60 g	grated Parmesan
	clarified butter

Spaghetti

200 g	spaghetti
	salted water, boiling

How it's done

Tomato sauce

Heat the oil in a pan. Sauté the onion, garlic, carrots and celeriac for approx. 5 mins. Briefly cook the tomato puree, add the tomatoes and water, add the thyme and bay leaf, season. Cover and simmer for approx. 30 mins. Remove the thyme and bay leaf.

Piccata

Preheat the oven to 60°C. Season the meat. Empty the flour into a shallow dish. Beat the eggs and parmesan in a deep bowl. Toss the meat in the flour and shake off the excess. Then dip in the egg mixture. Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the meat in batches over a medium heat for approx. 1½ mins. on each side, keep warm.

Spaghetti

Cook the spaghetti in boiling salted water until al dente, drain and add to the tomato sauce, mix. Serve the piccata with the tomato spaghetti.

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