Veal Ragù Pasta (Pasta with Ragù Sauce)

havocinthekitchen.com

Jezza

2 tbsp. olive oil

1 medium onion, finely chopped

1 medium celery stalk, thinly sliced

1 medium carrot, shredded or finely diced

2 to 3 garlic cloves, minced

1 lb. (450 gr.) ground veal

3 to 4 tomatoes, roughly chopped

⅔ to 1 cup dry Martini Vermouth

2 to 3 cups beef broth

2 bay leaves

1 tbsp. fresh or 1 tsp. dried thyme

½ tsp. salt or to taste

pepper, to taste

½ cup chopped parsley (optional, for serving)

1 lb. (450 gr.) pasta

Directions at havocinthekitchen.com

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