Serves 4 to 6
A taste of Italy? Indeed. This is a dish that just says hearty and comforting at the same time. The veal stewing meat becomes meltingly tender and the sauce thickens beautifully. Papparadelle noodles are thick ribbons and are just right for the sauce to cling to. I have also made this with lamb stew meat I like to bring a wedge of Pecornio Romano or Parmesan Reggiano to the table with a grater and serve each guest a fresh sprinkling of cheese. The sauce freezes so make up a double batch and save some for a rainy day.
Serve Sliced Fennel Salad with Lemon Parmesan Dressing to begin.
Serves 4 to 6
1/4 cup olive oil
2 carrots, peeled and finely chopped
1 large onion, finely chopped
2 celery stalks, finely chopped
1 red bell pepper, seeded, finely chopped
4 garlic cloves, minced
1/4 pound pancetta, thickly sliced and cut into 1/2-inch pieces
2 pounds veal shoulder, cut into 1/2-inch dice
1 cup dry red wine
1 (28 ) ounce can diced tomatoes
1 cup chicken broth
rosemary leaf
1/2 teaspoon crushed red pepper
1 teaspoon Balsamic Syrup
salt and freshly ground black pepper
1 pound papparadelle
freshly grated Parmesan or Pecornio Romano cheese
1. In a large, heavy Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the carrots, onion, celery and red pepper and cook until softened, about 10 to12 minutes. Add the garlic and sauté another minute. Add salt and pepper. Remove to a side bowl and reserve.
2. Add the remaining 2 tablespoons of olive oil to the Dutch oven and increase the heat to medium-high. Add the pancetta pieces and brown for about 3 minutes. Add the veal pieces and brown the meat evenly by turning it, about 10 minutes.
3. Add the wine and deglaze the bottom of the pan by scraping up any browned bits. Add the reserved cooked vegetables, tomatoes, broth, rosemary and red pepper. Season with salt and pepper. Bring the mixture to a boil and then reduce the heat to low and simmer, stirring occasionally, for about 1 1/4 hours or until the meat is very tender. Add the Balsamic Syrup and taste for seasoning.
4. Cook the papparaelle according to the directions on the package. Drain the papparadelle, reserving 1/2 cup of the pasta liquid. Place the pasta in a large deep skillet. Add half of the meat sauce and some of the pasta liquid and toss with tongs to evenly coat. Cook another minute. Transfer the pasta to a serving bowl and then spoon on the remaining sauce. Grate the cheese on top and serve.
Advance Preparation: The sauce may be made 3 days ahead, covered and refrigerated. Reheat gently. The sauce can also be frozen for up to 2 months.