with the original sauce
250g maccheroncini, 1 rib of celery,
1 carrot, 100g of calf minced meat,
200g of finely minced beef meat, 50g
giblets, bones of steer, 1lz glass of
white wine, 3 spoons of extra virgin
olive oil, 500g of peeled tomatoes,
salt, pepper, 50g of grated pecorino
cheese or Parmigiano Reggiano cheese.
Preparation: Let the onion brown
in the olive oil, then add the chopped
carrot and celery, salt and pepper.
Join the bones of steer and the other
types of meat. Brown all these ingredients
, then pour the white wine and let it
cook by medium heat. Once the wine is
vaporized, add tomatoes. At the end
of the cooking, you can add some leaves
of basil. Boil Maccheroncini in abundant
salted water, drain them "al dente"
and flavour them with the sauce, then
It could be hard to find giblets and
bones of steer; in this case it is possible
to substitute the bovine meat with chicken