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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 300 degrees F. | 2. Rub veal with 1 tsp salt and ½ tsp pepper. | 3. Make shallow incisions all over meat and insert thin slices of garlic, using about half. | 4. Heat 3 tblsps olive oil over medium-high heat until rippling; add meat and sear on all sides. | 5. Add remaining garlic, cinnamon, cloves, bay leaf. | 6. Reduce heat to very low. | 7. Cook, covered, 10 minutes, shaking casserole 2 or 3 times to prevent sticking. | 8. Add wine and vinegar, increase heat to high. | 9. Heat to boiling, then remove from heat. | 10. Cover casserole tightly with foil; place lid securely over foil. | 11. Bake 30 minutes. | 12. Carefully remove lid and foil; turn meat with wooden spoons so as not to pierce; replace foil and lid; bake 30 minutes longer. | 13. Heat remaining 3 tblsps oil in large skillet over medium-high heat until rippling. | 14. Stir in onion; reduce heat to medium. | 15. Saute until onion is softened but not browned, about 5 minutes. | 16. Stir in tomatoes, ½ tsp salt, sugar, 1/8 tsp pepper and cayenne. | 17. Reduce heat to low. | 18. Cook, uncovered, stirring frequently, 20 minutes. | 19. Remove casserole from oven and increase oven temperature to 375F. | 20. Pour sauce over meat; replace foil and lid. | 21. Bake 3-4 hours, or until beef is fork-tender. | 22. Remove casserole from oven. | 23. Transfer meat to heatproof platter, cover with foil to keep warm. | 24. Remove and discard bay leaf, cinnamon, allspice and cloves from sauce. | 25. Let sauce stand a few minutes; degrease. | 26. Use a small amount of the fat removed from the sauce to grease a wide, shallow, 4-quart baking dish. | 27. Cook pasta until al dente. | 28. While pasta cooks, put butter into a small saucepan and melt over medium-low heat. | 29. Let butter brown. | 30. This is knows as beurre noisette. | 31. It should be very fragrant. | 32. Add browned butter to pasta along with half of grated cheese. | 33. Toss to coat. | 34. Add 2 cups of tomato sauce and toss again; turn into baking dish. | 35. Until veal roll and cut into ½ inch slices. | 36. Arrange in overlapping row over pasta. | 37. Pour remaining sauce over all. | 38. Bake, covered with foil, 10 minutes. | 39. Uncover, bake 10 minutes longer. | 40. Sprinkle with remaining cheese and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal shoulder	3	lbs	boneless rolled tied	1769.04	0.0	262.2262	71.8502
garlic	4	cloves	sliced	17.88	3.9672	0.7632	0.06
cinnamon	1			-	-	-	-
allspice berry	5			50.4333	0.0	11.22	0.2833
clove	3			17.262	4.1284	0.3761	0.8190000000000001
bay leaf	1			-	-	-	-
red wine	1	cup		-	-	-	-
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
onion	2		chopped	120.0	28.02	3.3	0.3
tomato	2	cans	drained	124.1379	27.5262	6.4768	1.0795
sugar	3/4	teaspoon		13.7655	3.4431	0.0	0.0
cayenne	1	pinch		0.3578	0.0637	0.0135	0.0194
ziti pasta	1	lb		50.4333	0.0	11.22	0.2833
butter	1/2	cup		684.0	31.428	21.372	57.6
parmesan cheese	2	ounces	grated	209.7862	22.6796	22.6796	2.8349
pecorino romano cheese	2	ounces	grated	50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.