• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g pork rashers

  2. 180g piece prosciutto

  3. 250g veal

  4. 2 tbsp olive oil

  5. 5 stalks celery, chopped roughly

  6. 3 carrots, chopped roughly

  7. 1 brown onion, chopped roughly

  8. 3 cloves garlic, chopped

  9. 1 cup dry white wine

  10. 3 cups veal or chicken stock Pinch salt

  11. 500g penne pasta cup fresh parsley, chopped

  12. 1 tsp white pepper Freshly grated parmesan, to serve

  13. 1 baguette, to serve

Instructions Jump to Ingredients ↑

  1. Step 1. Dice pork rashers, prosciutto and veal into 2cm cubes. Step 2. Heat oil in pan and fry meat over medium heat for 5 minutes until browned. Remove from pan. In same pan, saute celery, carrot and onion over medium heat for 10 minutes until cooked. Step 3. Add meat, wine and stock to pan, stir, and bring to the boil. Reduce heat and cook for 30 minutes until meat is very tender. Step 4. Meanwhile, cook pasta in boiling salted water until al dente (firm to bite). Drain and set aside. Step 5. Add parsley and pepper to sauce and stir well to combine. Toss pasta with sauce and sprinkle over parmesan. Serve with baguette and extra parmesan on the side. This hearty pasta is a great winter meal.


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