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Italian | |
| 400g / 14 oz tagliatelle (or pappardelle or fettucine) 300 g / 11 oz lean veal (in one piece or ground) 50g / 4 oz pancetta 40g / 3 oz unsalted butter 1/2 onion 1 carrot 2 medium celery stalks 2 tsp flour 500ml / 1-pint good beef stock Salt Black pepper Nutmeg (optional) Grated parmigiano reggiano cheese, to serve | |
| Bring a large pot of salted water to the boil for the pasta. Cut the veal into very small pieces and finely chop the pancetta, onion, carrot, and celery. Heat the butter in a pan and add the veal, pancetta, and vegetables all at the same time, season with black pepper and a tiny pinch of salt. Once the veal has browned in about an hour, add a sprinkle of flour, nutmeg if desired, and a ladle of stock. Continue to cook for 10 minutes, continuing to add more stock as necessary. In the meantime, cook the tagliatelle until al dente. Drain, toss together with the sauce, and serve with grated Parmigiano Reggiano. | |
Unrated | |
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