Name: Strette allo Zafferano col Trito di Vitello (Narrow Noodles with Saffron and Veal)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: Tagliolini (or strette as they would be called in Bologna) made with 3 large eggs and about 2 cups unbleached flour, as described; Freshly grated parmigiano-reggiano (Parmesan) for the table; Salt; 1 tablespoon vegetable oil; 2 tablespoons butter; 4 tablespoons chopped onion; ¾ pound ground veal, preferably from the shoulder; ¾ cup heavy cream; ¼ teaspoon powdered saffron*; Black pepper in a grinder

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

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