Penne Genovese. Photo: Marina Oliphant
- 500g pork rashers or pork belly
- 250g veal
- 180g end piece of prosciutto
- 2 tbsp olive oil
- 5 stalks celery
- 3 carrots
- 1 onion
- 3 cloves garlic
- 1 cup white wine
- 3 cups veal or chicken stock
- 500g penne pasta
- ½ cup parsley leaves
- 1 tsp white pepper
- Freshly grated parmesan
Chop pork and veal into large cubes, about two centimetres. Dice the prosciutto into one-centimetre pieces.
Heat oil in pan and fry meat for a few minutes until browned. Remove from pan.
Roughly chop celery, carrots and onion into large cubes. Finely chop garlic. Saute vegetables in pan for about 10 minutes until well cooked. Add meat, wine and stock, bring to the boil, reduce heat and cook for about 45 minutes or until meat is very tender.
Meanwhile, cook pasta in boiling salted water until al dente. Drain and set aside. Add parsley and pepper to sauce and stir well to combine.
Toss pasta with sauce and serve with plenty of freshly grated parmesan.
- Main Ingredients - Beef, Pasta, Pork
- Cuisine - Italian
- Course - Main-course
- Occasion - Midweek dinner, Family meals