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Penne with veal

In busy days should be the cooking done more quickly. And that’s why we love recipes like this.

Preparation time 30 minutes


  • 500 g minced veal
  • 300 g penne
  • 500 ml vegetable stock
  • 150 g peas
  • 50 g carrot
  • 2 Tbsp olive oil
  • 1 shallot
  • bay leaf
  • salt & pepper


Bring the broth to a boil. Chop the shallots and cut the carrot into brunoise. Fry the vegetables in 1 tbsp oil soft. Add the ground beef and cook over high heat flowing. Pour in the broth and add 1 bay leaf. Put the lid on the pan and cook 5-6 minutes.

Add the peas and if needed some salt and pepper and cook da sauce about 10 minutes away. Cook in the meantime, the pasta al dente.

Drain the pasta and season to taste with the sauce and remaining oil.

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