Allows Gratin With Veal

Preparation:

Preparation: For the sauce: take the veal pulp and cut it into bite-size pieces. Clean the celery and cut it into matchsticks. Also wash the spring onion and cut it into thin slices. Brown the garlic clove in a pan with the oil. Then, add the vegetables. Lightly salt and pepper everything. Add the veal bites to the sautéed vegetables. Brown them by basting them with white wine. Let the wine evaporate, add the tomato pulp and a few basil leaves: cook the sauce for at least 10 minutes over medium heat. For the pasta: meanwhile, boil the pennette in a saucepan of boiling, lightly salted water. Drain them al dente and pour them into the pan with the sauce and mix well. To serve: pour the seasoned pennette into a pyrophile. Heat the oven to 180 degrees. Sprinkle the surface of the pasta with the grated pecorino cheese and bake: gratin the pennette for about 5-10 minutes. When they are well browned, remove from the oven and serve.