Servings: 4
Preparation time: 30 min.
Veal cut: Veal shoulder, boneless netted or rolled



24 oz Veal shoulder, boneless netted or rolled 1 Tbl Butter 2 sprig Fresh rosemary 2 sprig Fresh oregano
12 oz Fettuccini 3 Tbl. Olive oil 4 stalk Fresh basil 1 each Yellow onion, small
4 each Fresh tomato 2 Tbl Sun-dried tomatoes 1 each Fresh garlic clove 2 tsp Dried italian herbs
To taste Freshly ground pepper To taste Sea salt  Optional 4 each 1.5” Marrow bones



Remove the veal from the fridge half an hour before starting to prepare it and bring to room temperature.

Place a wide pan on a medium heat then add 2 tablespoons of olive oil and the butter. Brown the top and bottom ends of the rolled veal first. Now lay the rolled veal in the pan and brown on all sides. Add the sprigs of rosemary and oregano to the meat juices.

The cooking time depends on the cut of meat used for the roasting joint. Veal shoulder needs to be well cooked to an internal temperature of at least 165°F. A roasting joint of veal loin should be cooked to an internal temperature of about 140°F.

Peel the onion and chop finely. Peel the tomatoes and chop. Slice the sun-dried tomatoes thinly. Peel the clove of garlic and chop finely. Remove the basil leaves from their stalks.

Heat a tablespoon of olive oil in a pan and add the onion, tomato, sun-dried tomato and garlic. Stir regularly. Add the dried Italian herbs. Add pepper to taste.

Cook the pasta according to the instructions. Stir the tomato sauce through the pasta. Remove the veal shoulder roast from the pan, leave to rest for five minutes before slicing. Cut slices from the roasting joint with a sharp carving knife.

Place basil leaves around the edge of the plates, spoon the tomato pasta in the middle and top with a slice of veal. If desired, serve with a gently fried marrowbone.