Start with prepared unsalted roast veal jus: the browned, deglazed cooking juices of a real roast, strained and defatted. Ordinary stock alone will not give the same result.
Make ahead Have the roast jus ready before you begin. Make the ragù while the pasta dough rests; cut the noodles just before boiling.
Tajarin with veal and roast jus
Prep 50 min · Cook 35 min · Rest 40 min · Serves 4 · Difficulty Medium
Method
Mix the flour with the whole eggs, yolk and the dough’s share of salt. Knead for 8–10 minutes until firm and smooth, then cover and rest for 30 minutes.Mix the flour with the whole eggs, yolk and the dough’s share of salt. Knead for 8–10 minutes until firm and smooth, then cover and rest for 30 minutes.
Chop the carrot, onion and celery very finely. Heat the oil with the garlic in the wide pan, add the vegetables and soften for 8–10 minutes without darkening them.Chop the carrot, onion and celery very finely. Heat the oil with the garlic in the wide pan, add the vegetables and soften for 8–10 minutes without darkening them.
Add the veal and rosemary. Break up the meat and brown it for 8–10 minutes. Pour in the wine, let it reduce for about 5 minutes, then add the roast jus. Simmer gently for 5 minutes, until the meat is cooked through and the sauce coats a spoon. Remove the garlic and season with pepper and the remaining fine salt as needed.Add the veal and rosemary. Break up the meat and brown it for 8–10 minutes. Pour in the wine, let it reduce for about 5 minutes, then add the roast jus. Simmer gently for 5 minutes, until the meat is cooked through and the sauce coats a spoon. Remove the garlic and season with pepper and the remaining fine salt as needed.
Roll the dough in manageable strips to 0.6–0.8 mm. Leave the sheets for about 10 minutes, just until their surface loses its tackiness. Dust lightly with the fine cornmeal, roll loosely and cut into 1–2 mm ribbons. Unroll and separate them at once.Roll the dough in manageable strips to 0.6–0.8 mm. Leave the sheets for about 10 minutes, just until their surface loses its tackiness. Dust lightly with the fine cornmeal, roll loosely and cut into 1–2 mm ribbons. Unroll and separate them at once.
Boil the pasta in the salted water for 2–4 minutes, tasting for a tender bite. Reserve a little cooking water, drain and toss with the hot ragù for about 1 minute. Loosen with small splashes of the reserved water if necessary. Serve immediately with the grated cheese.Boil the pasta in the salted water for 2–4 minutes, tasting for a tender bite. Reserve a little cooking water, drain and toss with the hot ragù for about 1 minute. Loosen with small splashes of the reserved water if necessary. Serve immediately with the grated cheese.
