Italian Pasta "Mezzo maniche" with Veal meat

A Wonderful and Delicious Dish of Young Beef and Italian Pasta "Mezzo Maniche"

This exquisite dish, featuring tender young beef paired with the unique Italian pasta known as "mezzo maniche," is a culinary delight that promises to tantalize your taste buds. The combination of the succulent beef and the rich, flavorful tomato sauce creates a symphony of flavors that is both satisfying and comforting. It’s the kind of meal that brings families together, making it an ideal choice for a Sunday family lunch or any gathering where good food is the centerpiece.

Ingredients Needed

Simple and Quick Preparation

The preparation of this delightful dish is remarkably simple and quick, making it accessible even for those who may not consider themselves expert cooks. Begin by browning the young beef in a large pot or Dutch oven, allowing it to develop a nice sear that locks in the juices. Once the beef is browned, remove it from the pot and set it aside.

Next, in the same pot, sauté the chopped onion until it becomes translucent and fragrant. This step is crucial as it builds the flavor base for the sauce. Once the onion is ready, return the beef to the pot and add the passato tomato sauce along with the ground red pepper, salt, and pepper. Stir in the fresh basil and thyme, allowing the herbs to infuse their flavors into the sauce as it simmers.

While the beef cooks in the sauce, bring a separate pot of salted water to a boil and cook the mezzo maniche pasta according to the package instructions until it reaches an al dente texture. This typically takes about 10-12 minutes. Once cooked, drain the pasta and add it directly to the pot with the beef and tomato sauce, tossing everything together to ensure the pasta is well-coated with the delicious sauce.

A Rustic Taste Experience

The result is a dish that embodies the rustic charm of Italian cuisine. The tender pieces of beef meld beautifully with the rich tomato sauce, while the mezzo maniche pasta provides a satisfying bite. Each mouthful is a delightful combination of flavors and textures, with the fresh herbs adding a vibrant touch that enhances the overall experience.

This dish not only satisfies the hunger but also warms the heart, making it a perfect choice for family gatherings or casual get-togethers with friends. The simplicity of the preparation means that you can spend more time enjoying the company of your loved ones rather than being stuck in the kitchen.

Conclusion

In conclusion, this wonderful and delicious dish of young beef and Italian pasta "mezzo maniche" in a delectable tomato sauce is sure to become a staple in your cooking repertoire. With its fantastic rustic taste and straightforward preparation, it is a meal that you will find yourself making time and again, creating cherished memories around the dining table with family and friends. Enjoy the process of cooking, and savor the delightful flavors that this dish brings to your table.

Ingredients: simple, total time: 2 hours, 4 servings

200-250 g Italian pasta Mezzo maniche for 2 serving/ or 400-450 g for for serving
4 Tbsp Olive oil EVO or to taste/ or seed oil
600 g veal neat/ fith 30%fat, cut into bites
2 large onions/ finely chopped
1 tsp bio dry spice Vegeta
salt and pepper to taste
3 cloves of garlic/ minced
2 flat tsp red ground paprika
200 ml Tomato passata sauce of Datterini
540 ml water/ divided
2 tsp basil
1/2 tsp thyme
1-2 Tbsp grated Parmesan for sauce - optional

Preparation:

Prepare all the ingredients according to description above.
Heat the oil on a low-moderate heat, add the onion, and dry spice Vegeta, stir and cover. Simmer for about 20 minutes, stirring occasionally.
When the onion has softened and turned yellow, add the diced veal meat, mix the ingredients well and cover.
Cook for about 20-25 minutes, covered on low, moderate heat, stirring occasionally.
After the spinning time, add the chopped garlic, stir for about 10 seconds.
When it releases the aroma, add red ground paprika stir about 2 minutes, then pour tomato sauce, and 170 ml water, stir well ingredients.
Cover pan reduce heat, and gradually add rest of water every 12 - 15 minutes, and stir occasionally.
In the meantime season to taste with: salt, pepper, basil and thyme.
Cooking total time is about 1 hour and 30 minutes, it is depend of your meat, add water if necessary until the meat is well softened and sauce thickened.
(If you want, you can add in a sauce a spoon of grated Parmesan and stir about 10-15 seconds )-this is optional variant. Turn off the heat.

Pasta:

Towards the end of cooking, pour water into a medium saucepan and add a teaspoon of salt.
Wait for the water to boil.
When the water boils, add the Italian pasta "mezzo maniche" and cook according to the instructions on the package until are alla dente.
Strain the pasta well and set aside.

Combine ingredients in a plate

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

Tips and advice

For a more robust aroma, consider adding one bay leaf.
Beef or pork can be substituted for young veal meat.
Avoid adding pasta to the sauce, as this will reduce its shelf life.
Cook only the necessary amount of pasta and serve it separately on a plate.
If you don't have "Mezzo maniche" pasta, you can use penne, rigatoni, gnocchi, spaghetti, linguine, macaroni, bucatini, macaroni...
The prepared sauce can be stored in airtight containers in the freezer for up to two months. Before use, transfer it to the refrigerator one day prior to consumption.
Store the remaining sauce with veal meat in the refrigerator for up to four days.
Reheat using a saucepan or microwave.