Slow Cooked Veal Ragu | Quebec veal

Ingredients

• 500 g (1 lb) Quebec Veal cubes
• 30 ml (2 tbsp) olive oil, divided
• 1 onion, diced
• 2 cloves garlic, minced
• 250 ml (1 cup) carrots, diced
• 250 ml (1 cup) celery, diced
• 28 oz (1 can) crushed tomatoes
• 2 beef bouillon cubes
• 250 ml (1 cup) water
• 1 stick cinnamon
• 2 bay leaves, dry
• 5 ml (1 tsp) dried thyme
• 500 g (1 lb) dried pappardelle
• Salt and pepper to season
• Parmesan cheese, parsley and or basil to garnish