Prep Time: 40 minutes
Cook Time: 3 hours, 5 minutes
Total Time: 3 hours, 45 minutes
- ** For the Pasta **
- Either 1/14 pounds commercially made taglierini, or:
- 5 cups flour
- 8 Yolks and 3 egg whites
- ** For the Sauce **
- 2 1/4 pounds (1 k) rump roast of veal
- 1 clove garlic, sliced
- A 6-inch (15 cm) sprig of rosemary
- 1/4 cup unsalted butter
- 2 ounces (50 g) pancetta or seasoned lard, minced
- A ladle of broth
- 1 cup tomato sauce
- Freshly grated Parmigiano Reggiano
- Salt and freshly ground pepper
Stick the meat with the garlic and rosemary leaves, and tie it so it keeps its shape. Melt the butter and briefly sauté the minced pancetta in it, then add the meat and brown it on all sides. Sprinkle the tomato sauce over it, then the broth, season to taste with salt and pepper, cover, and simmer for about 2 hours.
Towards the end of this period bring a pot of water to boil.
When the meat is done remove it to a platter and keep it warm. Strain the pot juices into a small pot and keep them hot by setting them over a very low flame.
Salt the boiling water and cook the tajarin for a couple of minutes. Drain them well, transfer them to a bowl, season them with the sauce, and serve. Serve the meat, thinly sliced, as a second course with the vegetable of choice.
A wine? A zesty Barbera would be nice with the pasta, followed by a Barolo with the second course.