List of Ingredients
- 1 3/4 LB. of white onion
- 1 LB. of large ziti or macaroni
- 14 OZ. of veal shank
- 1/2 CUP of ricotta cheese
- 1/4 CUP of milk
- 1 carrot
- grated cheese
- parsley stems
- dry white wine
- extra-virgin olive oil
- salt
- pepper
Method
Peel and slice the onions. Trim the carrot and cut it into three pieces. Season the meat with salt and pepper. In a saucepan, heat 1/4 cup oil. Add the carrot; brown the meat on all sides for 3-5 minutes, then add a splash of white wine and let evaporate completely. Add the sliced onions, 1/2 cup water, and mix. Lower the heat, cover the pan, and cook for around 2 1/2 hours.
Remove the meat from the saucepan and set aside. Continue to cook the onions uncovered over medium-high heat to allowing the moisture to evaporate. Shred a bit of the meat to use as a garnish; cut the rest into small pieces. Pulse the onion in a blender to form a coarse sauce. Place the sauce in a pan with the chopped meat.
Blend the ricotta with the milk to form a smooth cream.
For the pasta: break the ziti into thirds and cook in boiling salted water until al dente.
Meanwhile, chop a handful of parsley stems. Drain the pasta when al dente and add to the pan with the onion and meat; add a drizzle of oil and a pinch of grated cheese. Toss for 1 minute. Serve the ziti over 1 Tbsp. ricotta cream and top with the shredded meat and chopped parsley stems.