Get Sauced part III (sauce for the Monticchio Ravioli)

Ok so now you have the ravioli made so you need a sauce but not any sauce. This is for the Monticchio Ravioli (see recipe directly below this one).

You will need the following:
- 1/2 lb or approx. 250 gr of lean veal (cut into very small pieces)
- 2 lb or about 900 gr tinned tomatoes
- parsley
- a package of chili pepper
- 2 red onions
- 1 carrot
- celery
- grated Pecorino cheese
- salt and pepper

Start of with a good size sauce pan. Add a couple T spoons of extra virgin olive oil, add the chopped parsley, celery and onions on medium heat for about 5 minutes but stir frequently. Add the cut up veal and carrot (cut into thin slices) and add the chili pepper (uncovered). When the meat is slightly browned add the tomatoes, salt and pepper and cover for approx. 20 minutes. When finished add to your pasta or in this case your ravioli and grate the pecorino cheese on top and ENJOY!