Fusilli with marjoram flavored veal sauce with parmigiano reggiano and lime
11.5 oz Barilla Fusilli
10 oz veal
1 yellow onion
1 pinch marjoram
salt and pepper to taste
1 cup Parmigiano Reggiano
4.5 tbsp extra virgin olive oil
Dice the veal meat.
Clean, wash and chop all the vegetables and the marjoram.
Put them in a casserole on medium heat, add the extra virgin olive oil and sauté the vegetables, add the meat and continue sautéing.
Douse with the lime juice and let evaporate.
Continue cooking by adding a little water at a time, adjust salt and pepper.
Cook the pasta abundant salted water, drain and sauté with the sauce just prepared, the extra virgin olive oil and the grated lime zest.
Plate the pasta with a sprinkle of Parmigiano Reggiano.