Ingredients

• 500 grams MISKO Penne
• 900 grams veal shoulder, cut into cubes
• 30 grams of butter
• 2 tablespoons Dafni extra virgin olive oil
• 2 tablespoons of flour
• 2 cloves garlic, minced
• 2 medium onions, cut into 6 pieces
• 2 Loumidis Red roasted peppers, cut into large strips
• 500 ml hot beef juice
• 60 grams of grated Olympus graviera
• 2 tablespoons fresh chopped parsley
• Xion Salt
• freshly ground pepper

Directions

1. Place the veal in a skillet with butter and olive oil until browned.
2. Add the onions, garlic and peppers and sprinkle with flour and stir well.
3. Add the broth and sprinkle with salt and freshly ground pepper.
4. Let the sauce simmer for 1 hour and 10 minutes and add a little water if necessary.
5. When the sauce has thickened taste to determine if needs more salt and pepper.
6. Prepare pasta 15 minutes before and serve in bow plates sprinkled with chopped fresh parsley and grated Olympus graviera.