VEAL WITH MACARONI IN TOMATO

It’s been a hectic week, so lets slow down - forget about heaven and hell, work and stress, and cook a hearty meal.

There are many variations on this meal.
I have developed my own recipe, incorporating some of the elements of Greek, Italian and Malay cooking into the final recipe, while keeping it simple and easy to make.

You can use any meat with the basic recipe E.G Lamb chops, Boneless Shin, Beef Goulash and even turkey or chicken, as long as you follow the recommended cooking times (Veal, Turkey, Chicken +- 30min– Lamb 60min– Goulash, shin 90min.

I prefer veal (cutlets or steaks)

INGREDIENTS
1kg meat
1 can pureed tomatoes (or 6 fresh diced tomatoes and 2tsp tomato paste)
1 x large diced onion
6 cloves fresh garlic
1 x punnet fresh basil leaves (about 1 cup packed closely)
125ml fresh cream (optional)
3 tsp sugar
1 tsp salt
Freshly ground black pepper to taste
300g macaroni
Olive oil for cooking (you can use normal oil)

METHOD

Sautee onion in oil until it is soft and changes color – do not brown.
Add tomato, garlic, black pepper, sugar and about half a cup of water and cook on medium heat for about 15 minutes.

Add half of the chopped basil.
If you have a blender, blend the sauce to a smooth consistency and return to pot.

Add meat and cook for the specified time on medium heat.

Add optional cream, rest of basil and salt and simmer for a further 15minutes.

Bring a pot of water to the boil. Add macaroni and cook without covering for 8 minutes.

Add drained macaroni to sauce and serve with grated parnesan cheese.