Penne with stew

Heat the oil in a frying pan. Sprinkle the meat with salt, freshly ground pepper and some flour and roast at medium height around.

Add the onion and fry for a few minutes. Add the garlic and sage and fry for another minute. Extinguish with the wine and tomato cubes, stir for a moment, add the laurel and slowly bring to the boil. Place the lid on the pan and simmer the meat on a low setting for about 2 hours.

Bring plenty of water with salt to the boil and cook the pasta al dente. Drain and drain well.

Let the sauce without lid meanwhile reduce the heat and pull the meat apart with two forks.

Spoon the pasta through the sauce and season with salt and freshly ground pepper. Sprinkle with the parsley and celery. Tasty with coarsely grated Parmesan cheese.