- 2.2 pounds veal roast
- 2 large onions
- 2 ounces pancetta, chopped small
- 2 ounces butter
- 1 carrot, minced
- 1 stalk of celery, minced
- 1 garlic clove, minced
- 3 cups dry white wine
- 2 tablespoons tomato paste
- 1/2 cup olive oil
- 1 pound zite (long pasta tubes), broken into 2-inch pieces
(or use short ziti tubes)
- 5 tablespoons of grated caciocavallo cheese
- 10 basil leaves
- salt and pepper
Tie the piece of meat in many places as if it were a meatloaf.
Thinly slice the onions and put them in a large, heavy-bottomed pot. Add pancetta,
butter, carrot, celery, and garlic. Place the meat over the vegetable mixture
and slowly brown the meat over low heat, stirring regularly and piercing it
with a fork every 5 minutes. When it begins to brown, add wine 1 cup at a time,
stirring the meat well and waiting for wine to evaporate before adding more.
As soon as the wine evaporates and the meat browns, add the tomato paste, diluting
it with enough water to cover the meat in the pot. Add a little bit of salt
and pepper, cover and simmer over very low heat for around 5 hours. Stir every
30 minutes or so, adding a little bit of water only if all the liquid evaporates.
After 2 hours, add the olive oil. When the veal is well done and the sauce thickens
and darkens in color, remove the veal and put aside to be eaten separately.
Boil water for the pasta. Cook the pasta until al dente and drain. Pour 1/3
of the pasta into a large serving bowl, cover with 1/3 of the ragł and sprinkle
with 1/3 of the grated cheese and a few basil leaves. Repeat the process twice,
layering the rest of the pasta, sauce, cheese and basil. Serve immediately.
The meat from the sauce can be served as a second course, accompanied by steamed
or buttered greens. Serves 6
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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