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 golden color similar to that of the pasta we used to make in the country, with eggs from chickens that had been fed only corn.
© 1986 Marcella Hazan estate. All rights reserved.