Italian Pasta Recipes - Rich Veal with Pasta Shells (Vitello Sostanziosa con Conchiglie) Recipe

Ingredients                     

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 15 ml/1 tbsp oil

• 1 onion, chopped

• 100 g/4 oz pie veal, chopped

• 100 g/4 oz mushrooms, sliced

• 60 ml/4 tbsp white wine

• 400 g/14 oz/1large can chopped tomatoes

• 30 ml/2 tbsp tomato puree (paste)

• 5 ml/1 tsp chopped fresh thyme

• 15 ml/1 tbsp chopped fresh oregano

• Salt and freshly ground black pepper

• 350 g/12 oz pasta shells

---

Method:

1. Heat the butter and oil together in a frying pan (skillet) and cook the onion for 1 minute.

2. Add the veal and fry (sauté) until browned. Stir in the mushrooms and cook for 5 minutes.

3. Pour in the wine and bring to the boil. Cook until the liquid has reduced by three-quarters.

4. Stir in the tomatoes, tomato puree, thyme, oregano, salt and pepper. Simmer over a low heat for 30 minutes.

5. Cook the conchiglie in boiling, salted water for 8-10 minutes until just tender, then rinse in hot water.

6. Drain well and turn the pasta into a serving dish. Pour over the veal sauce.