INGREDIENTS:

3 pounds veal shoulder (such as veal clod) or veal bottom round (see note), trimmed and chopped into 1-inch cubes

Salt and pepper to taste

2 to 3 tablespoons olive oil

1/2 pound diced pancetta

4 cloves garlic, chopped

2 celery ribs, diced

1 onion, diced

1 fennel bulb, diced

1/2 bunch sage, chopped

1/2 bunch parsley, chopped

2 bay leaves

1/2 bottle white wine

4 cups canned chopped tomatoes

2 quarts low-sodium chicken stock or broth + more broth or water as needed

1 cup green olives, pitted, chopped and rinsed

1 1/4 to 1 1/2 pounds strozzapreti, pappardelle or rigatoni pasta, cooked according to package directions

Extra-virgin olive oil, to serve

Grated Pecorino Romano cheese, to serve

INSTRUCTIONS:

Instructions: Season the veal well with salt and pepper. In a heavy-gauge stainless steel pot, brown meat in olive oil.

Create space in the center of the pot and add the pancetta. Cook until lightly browned.

Add the garlic, then the celery, onion and fennel. Sweat until translucent, about 10-12 minutes.

Add the herbs, wine, tomatoes and chicken stock. Simmer until tender, about 3 hours, making sure the meat is always fully covered with liquid and adding more stock or water if needed.

Add the green olives to the ragu and serve with the pasta. Finish with some good olive oil and some Pecorino Romano cheese on top.

Note: Veal shoulder is sold at specialty stores and butchers such as Golden Gate Meat Co. in San Francisco, Enzo's at Market Hall in Rockridge and Draeger's in San Mateo.

Per serving: 605 calories, 41 g protein, 59 g carbohydrate, 19 g fat (5 g saturated), 125 mg cholesterol, 1,005 mg sodium, 6 g fiber.