Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 2 bay leaves
- 1 large carrot, chopped
- 2 stick celery, chopped
- 1 onion, chopped
- 2tablespoons parsley (to serve)
- 1teaspoons dried chilli flakes
- 1/2 cup chicken stock
- 800grams can diced tomatoes
- 1/2 cup parmesan, grated (to serve)
- 400grams pasta penne rigata
- 1/3 cup olive oil
- 2 sprigs rosemary
- 400grams veal schnitzel, sliced into strips
- 1/2 cup white wine
- 2 cloves garlic, crushed
Nutrition per serving
3750kJ
Protein
43.2grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Heat half the oil in a frying pan over high heat. Cook veal strips, in batches for 2 minutes until just browned. Transfer to a plate, season with salt flakes and cracked black pepper and set aside.
Step 2 of 5
Heat remaining oil in same pan, add onion, carrot, celery, garlic and herbs. Cook, covered, for 10 minutes, stirring occasionally.
Step 3 of 5
Add tomatoes, wine, stock and chilli flakes and cook for 20 minutes or until sauce is reduced by one-third.
Step 4 of 5
Return veal to sauce, stir to heat through.
Step 5 of 5
Meanwhile, cook penne in boiling, salted water according to packet instructions. Drain and return to pan with half of the sauce. Spoon into serving bowls and top with remaining sauce. Serve with parmesan and parsley.
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