Ingredients
- 1/2 cup extra-virgin olive oil
- 2 pounds boneless veal shoulder, trimmed of fat and cut into 1-inch cubes
- 2 large onions, finely chopped
- 3 garlic cloves, chopped
- Salt and freshly ground black pepper, to taste
- 1/2 cup dry red or white wine
- 1 tablespoon white wine vinegar
- 3 whole cloves
- 1 cinnamon stick
- 2 bay leaves
- 2 pounds ripe tomatoes, peeled, seeded and finely chopped
- 1 pound perciatelli
- 1/2 stick unsalted butter, melted
- 1 cup freshly grated kefalotyri cheese
Directions
In a medium-sized enamel cast-iron casserole, heat the olive oil over medium-high heat, then brown the veal on all sides, about 6 minutes. Add the onions, stir, reduce the heat to medium-low, cover and cook until soft, about another 5 minutes. Add the garlic and wine and season with salt and pepper. Stir, then add the vinegar, cloves, cinnamon and bay leaves. Stir again and add the tomatoes. Cover, reduce the heat to low and cook until the veal is very tender, about 2 1/2 hours. The sauce should be thick; reduce it if it is not. Remove and discard the bay leaves, cinnamon stick and cloves (if you can find them). Meanwhile, bring a large pot of water to a rolling boil, salt abundantly and add the pasta. Drain when soft and pour into a deep serving bowl or platter. Pour the melted butter over the pasta, sprinkle the cheese over and toss to evenly coat. Ladle the veal sauce over the pasta and serve.
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