Serves: 6
Total Calories: 533

1/4 cup olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 rib tender celery, finely chopped
1 clove garlic, very finely chopped
2 tablespoons chopped fresh basil
12 ounces ground veal
1/2 cup dry red wine
2 cups peeled, seeded and chopped fresh tomatoes, or canned imported Italian peeled tomatoes, drained and chopped
1 cup homemade Meat Broth (see recipe) or chicken broth (see recipe) or store-bought beef or chicken broth
salt and freshly ground black pepper
1 pound penne pasta
1/2 cup freshly grated Pecorino Romano cheese
1/2 cup freshly grated Parmigiano-Reggiano

1 Pour the oil into a skillet large enough to hold all of the cooked pasta. Add the onion, carrot, celery, garlic, and basil. Cook over medium heat until the vegetables are tender, about 10 minutes.

2 Add the veal and cook, stirring frequently to break up any lumps, about 10 minutes. Add the wine and bring to a simmer. Cook 1 minute.

3 Stir in the tomatoes, the broth, and salt and pepper to taste. Simmer on low heat 45 minutes, stirring occasionally.

4 Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is almost tender but slightly underdone. Set aside some cooking water. Drain the pasta.

5 Add the pasta to the skillet and raise the heat to medium. Cook, stirring the pasta well, for 2 minutes, adding some of the water if necessary. Stir in the cheeses and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 533
Calories from Fat: 120

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