Pasta Alla Boscaiola

I will add photos later.

This is a very easy dinner to put together.  You need 1 large veal shank with bone.  I used a piece about 1 to 2 lbs.  Next you will need 2 carrots,  2 celery, 2 red onions, 4 garlics, 2 tablespoons olive oil, 2 to 3 tablespoons of butter, salt and pepper, 6 to 8 mushrooms any type but I usually use porcini, 1 cup of beef broth, 1 cup of red wine, 1 can of 28 oz diced tomatoes, 1/2 cup of parsley, 1 cup of black Greek olives.

So you get out a large pot to cook everything in.  Salt and pepper your veal shank, then put the olive oil into the pot, heat it up, add the veal shank and fry on medium high for about six minutes a side, then remove from pot and add, carrots, celery, red onion, garlic and mushrooms all diced, stir and continue to cook on medium, low.  At this point add the butter to the mixture.  Take your meat cut it up into chunks, leaving the bone in and add it back to the mixture, the fat and bone will add more flavor to your sauce as it cooks.  At this point add 1 cup of beef broth, 1 cup of red wine, I use an Italian dry red and the can of diced tomatoes.  Note, the remainder of the red wine in the bottle I let breath so it will be ready to drink with the dinner.  Now some of us in the family don’t like olives thus instead of adding them into the sauce and add then onto the top of the sauce when I serve so everybody will be happy.  Also some at the moment in the family don’t like black olives so we use green instead but it tastes better with black ones.

Serve this sauce on top of penne pasta however, I have also changed it up and served it on top of rice.  Everybody loved it.  I serve it with warm Italian bread so you can use the bread to soak up the sauce.  I also serve with a green salad.  Enjoy.

You can see my video of this at

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