Rigatoni with Veal and Beans Ragù

How to prepare rigatoni with veal and beans ragù

• Peel and dice the carrots and celery.
• Peel and finely chop the onions and garlic.
• Wash the tomatoes, drop into boiling water for a few seconds, then skin, deseed and cut into pieces.
• Heat the oil in a stew-pot and brown the carrots, celery, onions and garlic.
• When the vegetables are lightly browned deglaze with red wine.
• Then add the tomatoes and bring to the boil. 
• Add 150 ml of the meat stock and all the herbs.
• Cover and simmer over a low heat.
• Tie kitchen string around the veal slices and sauté quickly in oil in a frying pan.
• Remove from the pan and add to the vegetables in the stew-pot.
• Cover with the vegetables, put a lid on the pot and braise over a very low heat for 2.5 hours.
• Keep adding more meat stock.
• Drain the beans and add 15 minutes before the end of cooking time.
• Season with salt and pepper.
• Cook the rigatoni in plenty of salted water until al dente and serve immediately with the sauce.

A glass of red wine goes well with this dish.