Pasta with Aromatic Tomato Sauce and Veal Roast
We carefully wash the pieces of meat, ensuring they are clean and ready to be seasoned. In a bowl, we add salt, freshly ground pepper, and thyme, mixing well to obtain an even mixture. Then, we take each piece of meat and gently rub it with this spice mixture so that the flavors penetrate deep into the meat. We place the meat in a prepared tray, in which we have poured a few tablespoons of olive oil, which will help to brown it. We add 200 ml of water over the meat, being careful not to completely cover the pieces, to allow a delicious sauce to form. We put the tray in the preheated oven at 180 degrees Celsius and let it bake. During the cooking process, we occasionally baste the roast with the sauce formed, and if necessary, we add warm water to maintain moisture.
Meanwhile, we take care of the pasta. We boil water in a large pot, adding a teaspoon of salt and two tablespoons of olive oil. When the water starts to boil, we add the pasta and let it boil according to the instructions on the package, usually between 8 and 12 minutes, depending on the type of pasta. After boiling, we drain it in a colander and rinse it under a stream of cold water to stop the cooking process. We then let it drain well, preparing it to be combined with the sauce.
In a pan, we sauté a few minced garlic cloves in two tablespoons of olive oil over low heat. The garlic will release its aroma, turning golden, but we must be careful not to burn it. Once the garlic is ready, we add tomato juice or diced tomatoes, along with our preferred spices. We let the sauce simmer, stirring occasionally, and adjust the taste with salt and pepper. If we are using diced tomatoes in juice, we lightly mash them with a fork after boiling to achieve a finer texture.
Finally, we serve the pasta with the aromatic tomato and garlic sauce, alongside the tasty veal roast, which has absorbed all the flavors and browned perfectly. We decorate the plate with a few fresh basil leaves or grated parmesan, if desired, for an extra touch of flavor. Enjoy your meal!
Ingredients: 500 g pasta, 6-8 pieces of veal for roasting, 500-600 ml thick tomato juice or a can of diced tomatoes, basil, thyme, oregano, a few cloves of garlic, salt, pepper, olive oil
