Maltagliati pasta with braised veal and onions (aggrassatu)

Name: Maltagliati pasta with braised veal and onions (aggrassatu)
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 4 serving
Ingredients: 400 g maltagliati pasta; 1 kg rolled veal shoulder; 4 onions; 2 cloves; 1 sprig rosemary; 1 glass white wine; 60 g caciocavallo cheese; 1 knob butter; 3-4 tablespoon olive oil; 1 cup beef or chicken stock; salt; black pepper

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5.0

69 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 50 mins
Servings
4
Calories
832 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Maltagliati pasta with braised veal and onions (aggrassatu)

Daisy Meyer

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This delicious Sicilian slow-cooked veal with onions can be made into 2 dishes or courses. Serve the sauce with pasta and the rest of the meat with some potatoes and/ or veggies!

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Ingredients

Servings

400 g maltagliati pasta (14oz)
1 kg rolled veal shoulder or eye round. (2lb)
4 onions peeled and finely chopped
2 cloves
1 sprig rosemary chopped
1 glass white wine
60 g caciocavallo cheese or Parmesan (grated) (2oz)
1 knob butter
3-4 tablespoon olive oil
1 cup beef or chicken stock ( I used homemade beef stock but you can use a stock cube)
salt for pasta and to taste
black pepper to taste

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Instructions

If not bought tied or in a net, tie the veal with cooking string or kitchen twine. Season the meat with salt and pepper. Peel and finely chop the onions.
In a Dutch oven or heavy pan, heat three tablespoons of olive oil with a knob of butter. Add the onions and, when they have become translucent, put the meat in and brown it on all sides turning it several times with the help of a spoon or spatula.
When the meat and onions are golden, add the white wine and let the alcohol evaporate. Then add the some chopped rosemary leaves and the cloves and season with salt and pepper. Half cover the meat with stock and water and cook for about an hour and a half on a low heat, turning the meat occasionally and adding more water, if necessary.
When cooked, the sauce must have a soft consistency. Remove the meat from the saucepan, allow it to cool a little and slice (you can serve most of it as a second course/meal or all of it in slices with the pasta).
Add a teaspoon of flour diluted in half a small glass of water to the sauce and stir to reduce and thicken over low heat until you get a good consistency. Season with salt and pepper as required.
Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet, drain it.
Put the pasta onto a serving dish or bowl and pour ⅔ of the sauce over it (save the rest for the meat) Mix and season with the grated cheese.
Serve immediately with a little chopped rosemary and some of the meat cut into small pieces or with meat slices.

Notes

If you don't have maltagliati pasta you can serve this dish with short pasta like penne.

Nutrition Information

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Calories 832kcal (42%) Carbohydrates 87g (29%) Protein 73g (146%) Fat 18g (28%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 216mg (72%) Sodium 659mg (27%) Potassium 1454mg (42%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 275IU (6%) Vitamin C 8mg (9%) Calcium 250mg (25%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 832 kcal

% Daily Value*

Calories	832kcal	42%
Carbohydrates	87g	29%
Protein	73g	146%
Fat	18g	28%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.2g	10%
Cholesterol	216mg	72%
Sodium	659mg	27%
Potassium	1454mg	31%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	275IU	6%
Vitamin C	8mg	9%
Calcium	250mg	25%
Iron	4mg	22%