Veal with macaroni

Name: Veal with macaroni
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 collar Parsley; 6 Garlic cloves; 100 ml Olive oil; 7-10 Tbsp black pepper; 1 kg Veal or young bull meat; 2 large onions; 7-10 Tbsp Salt; 200 ml dry red wine; 1 can(s) (850 ml) Tomatoes (or 1 kg fresh tomatoes); 2 Bay leaves; 3 Cloves; 7-10 Tbsp Cinnamon; 1 TEASPOON Sugar; 250 g Macaroni; 75 g grated parmesan cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1 collar Parsley
6 Garlic cloves
100 ml Olive oil
7-10 Tbsp black pepper
1 kg Veal or young bull meat
2 large onions
7-10 Tbsp Salt
200 ml dry red wine
1 can(s) (850 ml) Tomatoes (or 1 kg fresh tomatoes)
2 Bay leaves
3 Cloves
7-10 Tbsp Cinnamon
1 TEASPOON Sugar
250 g Macaroni
75 g grated parmesan cheese

Directions

1
Wash parsley, dab dry, put some aside for garnishing, chop the rest very finely. Peel garlic, chop very finely. Mix parsley and garlic with a tablespoon of oil, season with pepper. Wash meat, dab dry, cut into large cubes. Rub with the garlic mixture. Peel and halve the onions and cut them into thin slices.
2
Heat the rest of the oil in portions in a frying pan or casserole. Fry the meat in portions, remove and season with salt. Fry the onions in the frying fat until golden brown, add the meat again. Add wine and 400 millilitres of water. Add tomatoes, laurel, cloves, cinnamon and sugar. Season with salt and pepper. Coarsely chop the tomatoes. Cover and leave to stew for two hours. Cook macaroni in boiling salted water according to package instructions. Drain and let drain. Season sauce again. Serve the pasta with the meat and sauce.
3
Coarsely chop the tomatoes. Cover and leave to stew for two hours. Cook macaroni in boiling salted water according to package instructions. Drain and let drain. Season sauce again. Serve the pasta with the meat and sauce. Serve with parmesan. Garnish with parsley
4
Note: Skin and chop fresh tomatoes