Pappardelle With Slow Cooked Veal Potatoes And Olive Sauce Recipe

Ingredients For Pappardelle With Slow Cooked Veal Potatoes And Olive Sauce Recipe

• 250 gram Barilla pappardelle pasta
• 1 Jar barilla olive sauce
• 1 centimeter 1/2 onion, diced
• 0.5 stalk Celery, 1cm diced
• 1 centimeter 1/2 carrot, diced
• 1 Garlic Clove
• 1 Bay leaf
• 1 sprig Rosemary
• 0.33000000000000007 cup Red wine
• 125 milliliter Veal stock
• 300 gram Veal shoulder or leg, 1. 5cm diced
• 0.5 cup Ligurian olives
• 2 centimeter 2 desiree diced
• 50 gram Parmigiano reggiano cheese, shaved
• Extra virgin olive oil
• Rock salt, for pasta water