In a large fry pan, heat a little oil. When hot, add onion, celery, carrots and garlic and cook for 3 minutes on a gentle heat.
ADD THE VEAL
Add the veal and sear for 2 minutes. Add potatoes, salt and pepper, bay leaf and rosemary. Add red wine and allow it to evaporate, then add stock and simmer for 30 minutes with the lid on.
ADD THE SAUCE
After 30 minutes, remove the lid, add the Barilla Olive sauce and Ligurian olives and cook for a further 10 minutes.
COOK THE PASTA
In a large saucepan, bring plenty of water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water. Drop the Barilla Pappardelle into the water and stir. Leave for 2 minutes before stirring and cook according to the instructions on the pack.
DRAIN
Drain the pasta 1 minute before the suggested time, saving a ladle of cooking water. Toss the pasta and cooking water into the sauce and allow the pasta to finish cooking in the pan.
SERVE
Serve with a sprinkle of Parmigiano Reggiano cheese and a drizzle of Extra Virgin Olive oil.
