Maltagliati pasta with braised veal and onions (aggrassatu)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 50 mins
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Servings
4
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Calories
832 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Maltagliati pasta with braised veal and onions (aggrassatu)
Description
This dish relies on the gentle braising of a tied veal shoulder seasoned with salt, pepper, and aromatic herbs and spices. Onions are sautéed to translucency before the meat is browned and simmered with white wine, rosemary, and cloves, partially covered with beef stock and water for about 90 minutes over low heat. This slow cooking produces tender meat and a softly thickened sauce.
The pasta, maltagliati, traditionally irregularly cut pasta pieces, serves as a hearty accompaniment for the rich meat and its sauce. Butter and caciocavallo or Parmesan cheese added toward the end enrich the sauce further. Sliced veal can be served as the main protein dish or combined with the pasta for a complete meal.
If maltagliati pasta is unavailable, short pasta shapes such as penne are a suitable substitute, maintaining the balance between pasta and braised meat sauce components.
Ingredients
- 400 g maltagliati pasta (14oz)
- 1 kg veal shoulder or eye round. (2lb, rolled
- 4 onion peeled and finely chopped
- 2 cloves
- 1 prig 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 stock I used homemade beef stock but you can use a stock cube, or chicken stock
- salt for pasta and to taste
- black pepper to taste
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
- Veal should be tied with string if not pre-tied to keep its shape during braising.
- Maltagliati pasta can be substituted with short pasta varieties like penne if unavailable.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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