Veal Pasta

Pasta in the pan

Pasta on the Plate

We have all of Patricia Well’s Cookbooks. They are great. Here is a great pasta recipe we have made many times. It is a favorite of mine: Le Cameleon's Braised Veal with Fresh Pasta from Bistro Cooking by Patricia Wells. We purchased veal shanks and cooked them until the meat fell off the bone. We were sure to use all of the marrow which adds extra richness to the sauce. It is a very rich pasta and requires no cheese. It is a real keeper, try it if you haven’t already. You can get the recipe from our blog of: Dec. 19, 2011. Click the date to get the recipe.