Vegetable And Veal Pasta With Carrot -

Vegetable And Veal Pasta With Carrot

Low chemical, free of egg, dairy, gluten, nut and soy.

Ingredients

1½ tablespoons canola oil
1 leek, halved, washed and thinly sliced
2 (200 g/7 oz) carrots, peeled and choped into small cubes
2 garlic cloves, crushed
400 g (14 oz) cabbage, core removed, shredded
2 tablespoons water
500 g (1 lb 2 oz) minced (ground) lean veal
2 teaspoons maize cornflour (cornstarch)
375 ml (1½ cups) Veal Stock
Ground sea salt
375 g (13 oz) rice pasta

Details

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4

Method

Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. Add the leek, carrot and garlic. Cook, stirring often, for 5-6 minutes, or until the vegetables are almost tender Add the cabbage and water. Cover and cook for a further 7-8 minutes, or until the cabbage is tender Remove the vegetables from the pan.

Heat the remaining oil in the pan over high heat. Add the veal and cook, stirring, for 3-4 minutes, or until well browned. In a bowl, combine the cornflour with a little of the stock, then add the remaining stock and a little salt. Add the stock mixture to the mince with the vegetables and stir until boiling. Reduce the heat and simmer for 2-3 minutes, or until the sauce thickens.

Meanwhile, cook the pasta following the packet instructions until al dente. Drain and return to the pan.

Divide the pasta among four serving plates.Top with the meat and vegetable mixture and serve immediately.

HINT:- If you can tolerate gluten, both pasta sauces can also be served with wheat spaghetti or other wheat pasta.

Related food category:

• Main Course