for 2 person

Ragù

1 tbsp	olive oil
200 g	veal strips
1	shallot, finely chopped
200 g	fennel, cut lengthwise into slices approx. 2 mm thick
100 g	carrots, cut into cubes
1 tbsp	tomato puree
1 dl	red wine
1 tbsp	balsamic vinegar
1	bay leaf
1 sprig	rosemary
2 dl	veal stock
60 g	walnut kernels, coarsely chopped
1	organic lemon, use a little grated zest and 1 tbsp of juice
¼ tsp	salt

Pasta

250 g	Fine Food Maccheroncini di Campofilone
	salted water, boiling
1 sprig	rosemary, finely chopped

How it's done

Ragù

Heat a dash of oil in a frying pan. Add the meat, brown for approx. 4 mins. Remove and set aside. Reduce the heat, add the shallot, fennel and carrot, sauté for approx. 5 mins. Add the tomato puree and cook briefly. Pour in the wine and reduce to half the amount. Add the balsamic and all the other ingredients up to and including the stock, bring to the boil. Reduce the heat, return the meat to the pot, cover and braise over a low heat for approx. 1 hr. Add the walnut kernels and lemon juice, season with salt.

Pasta

Cook the pasta in boiling salted water until al dente, then drain and serve with the sauce. Garnish with the rosemary.

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