- 4 tbsp olive oil
- 2 pinches chili flakes
- 4 lbs veal shoulder, (bone in, cut into medium size pieces) (ask butcher to prepare for you)
- 4 onions, medium dice
- 4 garlic cloves, crushed
- 2 cups dry white cooking wine
- 4 bay leaves
- 5 cups water (or just enough to cover meat)
- 1 tsp+1 tbsp salt (to season and for pasta water)
- ½ tsp cracked black pepper
- 600 grams spaghetti pasta (dry in package)
- 6 tbsp grated Parmesan cheese
- 2 tbsp parsley, chopped
- Heat a deep large pot (approx. 6 -8 L) over medium heat. Once hot, add the olive oil and chili flakes.
- Once the oil is hot, lightly brown the veal on all sides. The meat should sizzle in the pan when added. If it does not, the pan and oil are not yet hot enough.
- Next, add the onion and garlic to the meat in the pot. Saute for about 5 minutes or until the onions are translucent, stirring occasionally.
- Next, add the wine and bay leaves. Bring to a boil then turn down to a simmer. Let simmer uncovered for 5 minutes, letting some of the wine reduce and concentrate.
- Add 5 cups of water, or just enough to cover the meat in the pot. Season with salt and pepper. Bring to a boil then turn down to a simmer and let braise for 2 hours with the lid slightly open. For the last 20 minutes of cooking, remove lid completely and continue to simmer. This will allow the sauce to reduce and concentrate.
- Finally, bring a separate large pot of water with 1 tbsp salt to a rolling boil. Add the spaghetti and cook as per instructions on package. As the pasta is cooking, remove some of the veal and juice and place in a bowl to garnish the plated pasta. Discard cloves of garlic. Drain pasta in colander then add to the pot with Sugo in Bianco. Mix well.
- Serve pasta hot and top with reserved veal and juice.
- Finish off with a sprinkling of parmesan cheese and chopped parsley.