- ¼ cup olive oil
- 2 carrots, peeled and finely chopped
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1 red bell pepper, seeded, finely chopped
- 4 garlic cloves, minced
- ¼ pound pancetta, thickly sliced and cut into ½-inch pieces
- 2 pounds veal shoulder, cut into ½-inch dice
- 1 cup dry red wine
- 1 (28 ) ounce can diced tomatoes
- 1 cup chicken broth
- rosemary leaf
- ½ teaspoon crushed red pepper
- 1 teaspoon Balsamic Syrup
- salt and freshly ground black pepper
- 1 pound papparadelle
- Freshly grated Parmesan or Pecornio Romano cheese
- In a large, heavy Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the carrots, onion, celery and red pepper and cook until softened, about 10 to12 minutes. Add the garlic and sauté another minute. Add salt and pepper. Remove to a side bowl and reserve.
- Add the remaining 2 tablespoons of olive oil to the Dutch oven and increase the heat to medium-high. Add the pancetta pieces and brown for about 3 minutes. Add the veal pieces and brown the meat evenly by turning it, about 10 minutes.
- Add the wine and deglaze the bottom of the pan by scraping up any browned bits. Add the reserved cooked vegetables, tomatoes, broth, rosemary and red pepper. Season with salt and pepper. Bring the mixture to a boil and then reduce the heat to low and simmer, stirring occasionally, for about 1¼ hours or until the meat is very tender. Add the Balsamic Syrup and taste for seasoning.
- Cook the papparaelle according to the directions on the package. Drain the papparadelle, reserving ½ cup of the pasta liquid. Place the pasta in a large deep skillet. Add half of the meat sauce and some of the pasta liquid and toss with tongs to evenly coat. Cook another minute. Transfer the pasta to a serving bowl and then spoon on the remaining sauce. Grate the cheese on top and serve.
The sauce may be made 3 days ahead, covered and refrigerated. Reheat gently. The sauce can also be frozen for up to 2 months.
Serves 4 to 6 people.