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Maltagliati pasta with braised veal and onions (aggrassatu)

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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. 
  4. 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). 
  5. 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.
  6. 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. 
  7. 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.
  8. 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

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

% 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.