Ingredients

Servings 10

• 1 ¾ lb ziti (long pasta)
• 1 ¾ lb beef meat
• 1 ¾ oz lard
• 1 clove of garlic
• ham
• ¾ oz sultanas
• ⅜ oz pine nuts
• salt and pepper
• 1 tablespoon oil
• ½ tablespoon onion, chopped
• 1 cup dry white wine
• 2 lb canned tomatoes
• 1 ¾ oz butter
• 3 ½ oz grated Parmigiano Reggiano cheese
• pepper

Preparation

15 minutes preparation + 2 hours and 10 minutes cooking

Lard the lean beef with the strips of ham, raisins and pine nuts, and tie up with fine string. Put into a pan the chopped mixture of lard and garlic with the oil and chopped onion and arrange on top the piece of larded meat. Over fairly high heat, brown the meat and the onion. Douse with the wine, allow to evaporate almost completely, add the tomato and enough water to cover the meat, season with salt and pepper and continue cooking over moderate heat. After about 2 hours, when the meat is cooked, remove it, and finely sieve and degrease the sauce. Cook the “ziti” broken into 4 inches lengths in abundant, boiling salted water and drain when “al dente”. Arrange on a preheated plate, scatter on top the butter in pieces with a couple of spoonfuls of cheese and cover with sauce. Mix and serve. It is suggested to serve the meat as a second course, accompanied by a fresh pulse, boiled and flavored with garlic and oil seasoned with salt and pepper.