Veal strips with Noilly Prat and tagliatelle

Ingredients for 4 servings:

• 500 g veal escalope or veal strips
• 1 onion(s)
• 1 carrot(s)
• 500 ml tomato(s), pureed
• 1 tbsp butter
• olive oil
• Salt
• Pepper, green
• oregano
• 100 ml cream
• 3 tbsp Noilly Prat
• 500g tagliatelle
• some Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Chop the onion and dice the carrots. Fry the minced meat in olive oil and butter until crisp, but do not overcook, and remove from the pan. Season with salt and green pepper. Add the onions to the frying fat and let them soften, then add the carrots. Deglaze with Noilly Prat and add the pureed tomatoes. Season with oregano and a pinch of salt. Simmer for 10 minutes to reduce the sauce slightly. Add the cream, bring back to a boil, and simmer for another 10 minutes. Add the meat and let it cook in the sauce. Do not boil it any further, or it will become tough! Meanwhile, cook the tagliatelle according to the package instructions. Serve the meat with the tagliatelle and Parmesan cheese. Serve with a green salad. Tip: Marinate the meat in half of the Noilly Prat a few hours beforehand.