Ragù di ossobuco. buonissimo economico, ottimo per la tavola delle feste 

Prepare the ossobuco by seasoning with salt and pepper.

In a large pot, heat oil and sauté the chopped onions, celery, and carrots until softened.

Add the ossobuco to the pot and brown on all sides.

Sprinkle the flour over the ossobuco and stir to combine.

Pour in the passata di pomodoro and add the herbs (rosmarino, salvia, maggiorana, timo).

Add a bit of water and the dado granulare or broth.

Cover and let simmer until the ossobuco is tender.

Cook the pasta separately according to package instructions.

Serve the ragù over the pasta, garnished with the grated parmigiano.

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