Zena’s Penne With Veal
(Based on Guy Grossi recipe from Gourmet Traveller May 2006)
Serves 6

60ml (¼ cup) olive oil
1 onion, coarsely chopped
2 gloves garlic, thinly sliced
200gm dried porcini mushrooms, soaked in water for 1 hour, drained
90gm (⅓ cup) tomato paste
250ml (1 cup) dry red wine
250ml (1 cup) dry white wine
1kg veal rump, cut into 2cm pieces
2 stalks each of basil and sage (leaves removed) finely chopped
1 stalk rosemary (leaves removed) finely chopped
2 star anise
¼ teaspoon freshly ground nutmeg
1kg dried penne
Freshly grated parmesan to serve

Heat 2 tbsp olive oil in a large heavy-based saucepan, add onion and garlic and sauté over medium heat for 5 minutes or until onion has softened.  Add drained mushrooms and cook.

for 1 minute, then add tomato paste and cook, stirring for 3 minutes or until tomato paste caramelises.  Add red and white wine and bring to a slow simmer.

Heat remaining oil in a large frying pan, add veal in batches and cook over high heat until browned.  Return all meat to pan and add herb stalks, star anise and nutmeg.  Stir to combine, then add to saucepan, season to taste with sea salt and freshly ground black pepper, reduce heat to low and simmer for 30-45 minutes or until veal is tender.

Cook penne in a large saucepan of boiling salted water for 8 minutes or until al dente, then drain.

Combine penne and sauce and serve with grated parmesan.