Veal Ragout with Penne and shredded Graviera



  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.