Some dishes are meant to go further. In the case of osso buco, it becomes even better when turned into a rich, flavourful pasta sauce.
Whether it is planned or leftovers pulled from the fridge, this is an easy way to turn one winter dish into another great meal. Here, we serve it alongside Mezze Maniche that excellently clings to the sauce.
Pasta with Osso Buco Sauce
Ingredients
- Osso Buco with reserved vegetables and braising liquid
- Short pasta like Donata Mezze Maniche
- Pasta cooking water, reserved
- Freshly grated Parmigiano Reggiano
- Extra-virgin olive oil
Method
1. Make the Sauce
Transfer the vegetables and braising liquid from leftover Osso Buco to a blender or food processor and blend until smooth.
Roughly shred the veal, discarding the bones. Add the shredded veal to a wide, deep pan, then pour in the blended sauce. Bring to a gentle simmer and cook uncovered for 10 to 15 minutes, until rich, cohesive, and well combined.
2. Cook the pasta
Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta until al dente, then reserve some of the pasta cooking water before draining.
3. Build the dish
Add the cooked pasta directly to the sauce. Add a splash of reserved pasta water and toss to coat, letting the sauce emulsify and cling to the pasta until glossy.
4. To serve
Finish with grated Parmigiano Reggiano and a drizzle of olive oil. Serve hot, with extra Parmigiano and freshly ground black pepper at the table.