Greek veal in tomato sauce with pasta

Ingredients for 4 servings:

• 1 kg veal, without tendons
• 1 large onion(s), finely chopped
• ½ cup olive oil
• ½ cup butter
• ½ cup tomatoes
• 1 small can of tomato paste
• 2 glasses of red wine
• 500 ml beef broth
• 500 g pasta (macaroni)
• 6 cloves garlic
• salt and pepper
• Cheese (hard cheese), grated
• possibly oregano and thyme, dried

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the pasta. Leave the meat in one piece and score it in several places, then rub it with salt and pepper and insert the garlic cloves into the cuts. Heat the olive oil, add the onions and sear the meat on all sides. Now add the peeled, chopped tomatoes and a small can of tomato paste and pour in 2 glasses of red wine. The meat should now be cooked over as low a heat as possible, basting it with beef broth every now and then. If desired, add oregano and thyme. When the meat can almost be flakes with a fork, arrange the pasta, cooked al dente, on a large platter and sprinkle with the hard cheese, then pour over the warmed butter. Finally, top with the roughly chopped meat and the sauce.