Tagliolini with roast Sauce
Instructions
Peel the garlic; wash and dry the Rosemary, separating the leaves from the Woody part that leave them away; take a trite with these aromas and steccatevi the piece of meat.
Chop the bacon and place the butter in a saucepan over medium heat; just the topping is melted, add the piece of meat and allow to Brown well on all sides.
After that season the meat with salt and pepper and add the carrot and celery rib, both washed, Peel and slice into rings, and the tomato sauce diluted with hot broth.
Cook, over low heat, covered container, for about an hour and 45 minutes, pouring, if necessary, a little broth.
After the cooking should be abundant.
After the indicated time put aside the piece of meat, you will serve as the second, strain the broth and seasoned with this tagliolini, you have boiled al dente in a pot with salted water, accompanying them with the grated Parmesan.
Ingredients and dosing for 4 persons
- 800 g of veal meat cut in one piece and tied
- 400 g of type pasta tagliolini with eggs
- 30 g of bacon
- 30 g of butter
- 4 tablespoons of grated parmesan cheese
- 1 carrot
- 1 stalk of celery
- 1 clove of garlic
- 1 sprig of rosemary
- 1 cup of broth
- 2 tablespoons of tomato sauce
- Salt
- Pepper