Ribbon Noodles with Veal Sugo

Place the tomatoes in a large enough bowl, remove the stalk and, if necessary, the remaining peel. Coarsely crush the tomatoes with a potato masher.

Cut the veal into coarse cubes, season with salt, season with pepper. Heat half of the oil in a roaster, fry the veal cubes in it all around at high temperature and put them in a work bowl.

Add the rest of the oil to the roasting pan and fry the garlic, carrots, shallots, celery and celery stalks until golden brown. Fold in the paradeis pulp, fry briefly and extinguish with the red wine. Boil the wine completely.

Add the tomatoes, rosemary and bay leaf, fill up with the veal stock and let it boil. Season with sugar, salt and pepper. Place the veal cubes repeatedly in the roaster and steam for 120 minutes over medium heat in an open roaster.

Then remove the veal cubes from the sauce and cool slightly. Coarsely shred the meat, add it again to the sauce form and cook at low temperature for thirty min.

Make the pasta al dente according to package instructions in enough salted water, drain and drain.

Sprinkle the parsley over the sauce and serve with the pasta.

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