Veal ragout with mushrooms and basil pasta

Ingredients for 4 servings:

• 400 g ribbon noodles (tagliatelle)
• 2 garlic cloves
• 1 bunch basil, fresh
• 1 tsp lime juice
• 1 tsp lime(s), grated zest
• 50 ml olive oil
• 600 g roast veal (leftover)
• 1 tbsp butter
• 1 onion(s)
• 250 g chanterelles, fresh
• Salt and pepper, black from the mill
• 500 ml roast sauce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A creative way to use leftover roasts

Peel the garlic and onions. Puree a garlic clove with the basil, lime zest and juice, olive oil, and a pinch of salt. Heat ½ tablespoon of butter in a pan, sauté the onion and garlic, and add the diced roast meat over low heat. Pour in the gravy and simmer for 10 minutes. Meanwhile, cook the pasta in plenty of well-salted water until al dente. Trim the chanterelles, fry them in the remaining butter in a separate pan, and mix them with the veal ragout. Drain the pasta, mix with the basil paste, and serve with the ragout. Tip: I could also imagine porcini mushrooms or chanterelles serving with this, and leftover roast pork or beef would certainly be delicious too!