Green fettuccini with ragu ossobuco

Step 1

Peel the carrots, onion and garlic and finely chop.

Step 2

Trim the thyme leaves from the sprig and chop together with the rosemary.

Step 3

Wash and chop the tomatoes, cutting out the roots.

Step 4

Heat 2 tablespoons of olive oil in a heavy skillet, season with salt and pepper and sauté the veal over high heat.

Step 5

Take the meat out of the skillet, put the carrots, onion and garlic in there instead, brown for 3-4 minutes - add more olive oil if necessary.

Step 6

Put the veal on top, deglaze with red wine (half the quantity), let it evaporate completely and repeat the process with the other half.

Step 7

Add the chopped tomatoes and the veal stock. Braise the veal on a low heat under a lid for about 80 minutes.

Step 8

Grate the orange zest for the gremolata, snip the parsley leaves and chop with the garlic.

Step 9

Heat the vegetable oil in a small saucepan, fry the breadcrumbs, mix with the other ingredients, season with salt and pepper.

Step 10

Take the fully cooked veal pieces out of the sauce, remove the bones, tear into small pieces and put back into the sauce. Depending on your preference, the marrow can be removed and added to the sauce.

Step 11

Add the butter, season and keep the dish warm.

Step 12

Boil the salted water in a large saucepan, cook the pasta al dente according to the instructions on the package, place in a colander without rinsing with cold water, mix with the sauce.

Step 13

Serve with the gremolata.