Veal stew with pasta


  • 500 gr veal for stews
  • 1 big onion
  • 1 carrot
  • 1/2 pepper
  • 2 garlic cloves
  • 1 cup of peas
  • oil
  • a cube of butter
  • 1 glass of red wine
  • salt, black pepper, paprika
  • 2 bay leaves
  • dried thyme
  • 3 tomatoes
  • 1 glass of bouillon
  • 2 spoons of tomato paste
  • macaroni



Cut the meat into cubes. Put oil in a saucepan and sauté the finely chopped onion with the bay leaf; add the finely chopped garlic, diced pepper and chopped carrot. When the vegetables have softened, add the meat and let it brown a little over high heat; add the tomatoes and season with salt, pepper, paprika, thyme. Then we add the tomato paste and juice, pour a glass of red wine and let it reduce to medium heat. When the wine has reduced, we can add a little water, stirring from time to time. When the meat is almost ready, add the peas. Let it boil until the sauce is thicker.

Meanwhile, boil the macaroni in salted water. When the meat is soft, put a little butter in the sauce and then add the pasta, mix and serve immediately with grated parmesan.