CookEat Recipe
Maccheroni alla bolognese
Sturdy short pasta with finely diced veal, pancetta and a moist, tomato-free pan sauce.
Method
Steps
Step 1
Gather the ingredients: 500 g thick-walled short macaroni; 150 g lean veal, finely diced; 50 g pancetta, finely chopped; 40 g butter; 1/4 onion, finely chopped; 1/2 carrot, finely chopped; 2 short celery stalks, finely chopped; A very small pinch of flour; 400 ml meat broth, as needed; 40 g finely grated Parmesan; Black pepper; salt only if needed; Optional: a little grated nutmeg; Optional: a little soaked dried mushroom, sliced truffle, or one chicken liver; Optional: 100 ml cream.
Step 2
Prepare the veal in tiny cubes; finely chop the pancetta, onion, carrot and celery. Put them together in a pan with the butter and cook until the meat has taken colour.
Step 3
Stir in a very small pinch of flour. Add broth gradually and simmer until the meat is thoroughly cooked and the sauce remains moist. Season with pepper, optional nutmeg and only as much salt as the pancetta and broth require.
Step 4
For an optional variation, add soaked chopped dried mushrooms or sliced truffle. If using chicken liver, add it with the meat and cook it thoroughly to 74°C before chopping it into the sauce. Stir in the optional cream at the end.
Step 5
Cook the macaroni in abundant boiling salted water until al dente. Drain well, then toss with the Parmesan and the meat sauce. Serve immediately with enough sauce to keep the pasta juicy.
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