Strette allo Zafferano col Trito di Vitello

This recipe developed out of the desire to produce an alternative to Bolognese meat sauce that would be lighter, leaner, faster to make, and that would contain no tomato. I chose veal, which cooks rapidly and, unlike the beef in Bologna’s ragù, does not need to be sweetened with slow-cooking vegetables like carrot. To give the flavor some spice, I added saffron dissolved in cream.

The sauce does everything I had looked for and, as a bonus, it endows the pasta with a lovely go