- Paccheri pasta 400 g
- Filleted veal 200 g
- Onion 1
- Carrot 1
- Vegetable stock 100ml
- Celery stalk 1
- Grated pecorino cheese
- Salt and pepper
- Extra virgin olive oil 100ml
The story of this typically Molisian dish can be found in texts which tell of a dish prepared for the most well-to-do families of the region, who were accustomed to having both the pasta and the sauce prepared for them by the most skilled females in the country. There were only a few women who had the necessary skills and dexterity that were passed down from mother to daughter to prepare this dish.
- Brown the finely chopped onion, carrot and the celery in a hot pan of oil for ten minutes.
- Cut the lamb and veal into little chunks and add to the pan.
- Brown the meat then pour in the vegetable stock and leave it to evaporate. Cut the peeled tomatoes into small pieces and add them and salt, then lower the heat and let it simmer for 2 hours, stirring every now and then.
- Boil the pasta in salted water, drain it and place in an oven-proof dish. Place the sauce mixture on top and add the mozzarella. Cook at 220 degrees centigrade for 5 minutes in the oven.
- Remove from the oven and sprinkle the grated pecorino and the finely chopped parsley on top. Serve hot with chilli pepper on the side.