Ingredients
Ingredients for 4-6 servings
For passatelli noodles
- 250 g breadcrumbs
- 75 g plain flour
- 350 g parmesan
- 4 whole eggs
- 1 egg yolk
- zest of half a lemon
- mace
For the ragout
- 600 g veal neck
- 150 g carrots
- 150 g onions
- 100 g celery stalks
- 2 cloves of garlic
- 2 sprigs of thyme
- teaspoon of lemon zest
- 2 tablespoons olive oil
- 200 ml white wine
- 400 ml peeled tomatoes
- water or vegetable broth
- 100 g quality basil pesto
For the parmesan sauce
- 500 ml cream 33%
- 250 g parmesan
Procedure
Coarsely grind the veal neck, season with salt and pepper, add a little olive oil, and let it rest for a while. Meanwhile, clean the vegetables and cut them into equally sized cubes.
In a hot pot, quickly sear the meat in olive oil to seal it well. Then remove it and lightly sauté the vegetables in the same pot until golden. Add the meat back, white wine, peeled tomatoes, herbs, lemon zest, and about half a liter of water or vegetable broth. Cook the ragout for about 2.5 hours on very low heat. Add water or broth as needed.
While the ragout is cooking, prepare the passatelli. Mix all the ingredients together and knead the dough either by hand or in a mixer. Roll it into regular cylinders that fit into a grinder or press. If using a grinder, it should be used without a blade. Roll out the dough
and let it rest in the fridge for an hour. Then shape the passatelli cylinders using a grinder or press, and cook them in salted water.
Add grated parmesan to the heated, but not boiling, cream and let it melt while stirring constantly to obtain a smooth sauce. You can lightly season with fresh pepper.
Serve the ragout with cooked passatelli, topped with parmesan cream and basil pesto.
