Maltagliati pasta with braised veal and onions (aggrassatu)

5 from 23 votes

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 Time10

Cook Time1 40

Total Time1 50

Course: Main Course

Cuisine: Italian, Sicilian, Southern Italian

Keyword: Italian food, maltagliati, pasta recipe, veal

Servings:

Calories: 832kcal

Author: Jacqui

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

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.
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.
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.
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).
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.
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.
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.
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