Tagliatelle With Veal Ragout

• 2 (400 g) cans whole canned tomatoes
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh basil
• 3 tablespoons chopped fresh flat leaf parsley
• salt and pepper
• 500 g tagliatelle pasta noodles
• 80 ml olive oil
• 1 garlic clove, peeled and crushed
• 320 g veal fillets, cut into thin strips
• fresh parmesan cheese, to serve

1. Cook tomatoes in a large pot over low heat for 15 minutes.
2. Stir in herbs and season to taste.
3. Cook pasta until al dente.
4. Meanwhile heat olive oil in pan.
5. Add garlic, veal and pepper to taste and fry for 1 1/2 minutes.
6. Reduce heat, add tomato sauce and pasta.
7. Toss well and check seasonings.

tomatoes, fresh oregano, fresh basil, flat leaf parsley, salt, olive oil, garlic, veal fillets, parmesan cheese

Taken from www.food.com/recipe/tagliatelle-with-veal-ragout-132287 (may not work)