Veal Stracotto (Braised Veal)

Ingredients

• g lean veal, with bone or trimmings
• g cured pancetta (carnesecca)
• g butter
• large onion
• small carrot
• pieces celery
• flour
• tomato sauce or paste
• dried mushrooms
• g macaroni
• butter and Parmesan

Instructions

1. Coarsely cut onion, carrot and celery and dice the pancetta small; put them on the fire with the veal and butter, seasoned with salt and pepper.
2. Turn the meat often; when browned, scatter a pinch of flour, moisten with tomato sauce or paste, and cook to doneness adding water little by little (don't let the flour burn).
3. Sieve the sauce; optionally add dried mushrooms softened in hot water and briefly boiled in it for aroma.
4. Dress cooked, drained macaroni by holding it in the sauce near the fire, then finishing sparingly with butter and Parmesan.
5. For rice, cook in water added little by little, add the sauce and butter at the halfway point and Parmesan before serving.
6. Serve the braised piece (eye of round is best) with a garnish of greens or legumes.