Tajarin With Sugo D'arrosto (Fine Noodles With Sauce From A Roast)

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2 tablespoons unsalted butter

2 tablespoons olive oil

4 tablespoons chopped pancetta

1 onion, chopped

1 carrot, chopped

1 rib celery, chopped

1 clove garlic, thinly sliced

2 pounds veal (you can use veal stew meat, a small roast, or about 3 pounds of veal shank as the bone adds weight)

2 cups dry red wine

2 tablespoons tomato paste dissolved in some of the wine

1 tablespoon chopped fresh rosemary

3 cups meat broth plus more as needed

Salt and freshly ground black pepper

Truffle salt, optional

1 pound cooked pasta, such as tagliolini and fettuccine (see Note)

Grated Parmesan cheese

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