Roast Veal – with Spinach and Tagliatelle

A great pasta dish for any occasion:

Cut the veal roast fat layer from the butcher. Season the roast with pepper, thyme, salt, rosemary and olive oil. Rub the spices in really well.

Bone with (cleaned) greens and paradeis pulp on a deep tray form and already add a little bit of wine/clear soup.

Place the roast on a grid above and roast at 180 °C for at least 1 1/2 hours. During the roasting phase, moisten the meat with a little bit of olive oil. Keep adding the liquid (wine/water/ clear soup) on the tray.

The roast is good when a pin can be easily pulled out of the meat. To finish roasting, grill over briefly.

While roasting, clean spinach, remove coarse stems and sauté with onions, garlic and olive oil until it falls together. Important: be sure to dry the spinach after cleaning.

Cook tagliatelle until al dente and then drain dripping wet – season with butter and ground black pepper.

For the sauce, pour the gravy through a sieve and squeeze out before fishing the bones from the baking tray. Season the gravy, but do not thicken it, it should have a creamy consistency. So pour enough wine/water/clear soup while roasting. Gladly use a whole bottle of red wine.

Rainer Sass’ quick pasta recipe:

I like to season my cooked pasta after draining with a tiny bit of butter, chopped fresh

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