Veal Ragout with Reginette

1. Cut the meat into bite-sized pieces. Peel the onion and garlic, cut into fine cubes. Put the tomatoes and their juice in a bowl and chop them up with a knife.
2. Heat 3 tablespoons of olive oil in a larger saucepan and sauté the onion and garlic until translucent. Pull off the stove, have it ready. Heat 2 tablespoons of oil in another saucepan, fry the pieces of meat in 3 portions one after the other and add to the onions. Deglaze the 3rd and last portion with the white wine and also add the wine brew to the onions. Put the pot back on the stove, add the chopped tomatoes with the juice and season everything with salt and pepper. Put the lid halfway on the pot and let everything simmer over a medium heat for 45 minutes.
3. During this peel the carrots and cut into slices. Wash the zucchini and aubergine, dry them and cut into 1 cm cubes.
4. Heat 5 tablespoons of olive oil in a large pan. First fry the aubergine cubes in it and then add the zucchini and carrots and fry for another 5 minutes. Deglaze with the lemon juice, also season with pepper and salt, and let sizzle for another 3 minutes over a low heat
5. Then add the contents of the pan to the meat, mix everything well, sprinkle with oregano and season again with pepper, salt and a pinch of sugar. Let everything soak for about 10 minutes on no heat.

Completion:

1. While the ragout is still permeating, cook the pasta until al dente, drain, toss in olive oil and season with coarse pepper from the mill.
2. Serve the ragout with the pasta and decorate well with grated Parmesan.

Annotation:

1. I had the reginette as fresh pasta. These are ribbon noodles curled on the edge. For those who are interested, the recipe is in my KB. I needed 460 g of fresh, raw pasta for 4 people. If ready-made pasta is used, please prepare the amount according to your own hunger ………