Ruby Veal & Heirloom Tomato Spaghetti Recipe

Ingredients

1 onion
2 garlic cloves
200g heirloom tomatoes
350g diced veal
A glass of white wine
1 chicken stock cube
A handful of oregano leaves
1 bay leaf
80g Kalamata olives
200g spaghetti
1 tbsp capers
1 lemon
1 tbsp olive oil
Sea salt and freshly ground pepper
300ml boiling water

Total: 2 hrs

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Method

1. Peel the onion and finely chop it. Peel and finely chop the garlic cloves. Slice the heirloom tomatoes in half.

2. Pour 1 tbsp oil into alarge pan and warm to a medium-high heat. When the pan is hot, add the pieces of diced veal. Sprinkle with a pinch of salt and pepper. Cook the veal for 5 mins, turning once or twice, til golden on all sides. Add the chopped onion and garlic to the pan. Cook for another 2 mins, stirring frequently, till the onion is softened.

3. Pour 1 glass of white wine into the pan. Turn the heat up to high. Allow the wine to bubble and reduce in volume by half. Slide in the halved tomatoes and pour in 300ml boiling water. Crumble in the stock cube and add the bay leaf and half of the oregano leaves. Stir well to combine. Bring to the boil, then reduce to a gentle simme. Cover the pan with a lid and cook for 1 hr 30 mins, til the veal is tender.

4. When the veal is nearly cooked, roughly chop the olives. Fill a separate pan with water and add a good pinch of salt. Bring to the boil. Add the spaghetti to the hot water and cook for 8-9 mins, till tender with a slight bite. When the pasta is cooked, drain it well through a sieve.

5. When the veal is cooked, tip the cooked spaghetti into the pan. Add the chopped olives and 1 tbsp capers. Squeeze in half of the lemon juice. Toss everything together to combine. Have a taste and add more salt and pepper if needed. Divide the spaghetti and sauce between plates and serve with a scattering of the remaining oregano leaves.