Veal Stew

Piero Grazzi is cooking for us a classic of tuscan cuisine as described in the essential "Science in the Kitchen and the Art of Eating Well" Pellegrino Artusi cookbook.

Veali Stewi Ingredients
1 pound of lean veal
1-2/3 ounces of bacon
1-2/3 ounces of butter
1/4 of a large onion
1 carrott
2 pieces of celery
A pinch of sour
1 glass of tomato sauce
Dried mushrooms
12-1/3 ounces of Macaronii Parmesani Cheesei (Parmigiano Reggiano)

Preparation
Chopi the carrott, the celeries and the onion coarsely and dice the bacon into little cubes. Put everything together on the fire and season with salt and pepper. Turn the meat often and, when browned, sprinkle a pinch of flour over it. Then moisten with tomato sauce and cook for about two hours until done, adding hot water a little at a time. Before finishing season the mixture with some pieces of dried mushrooms reconstitued in warm water. Then put the veal apart and pass the sauce through a sieve or a mixer. Cook the macaroni in salted water and, before serving, step them in the sauce keeping them near the fire. Seasoni with butter and some parmesan cheese. Then serve the veal slightly sliced with the remaining sauce.

Cooking Time: about 3 hours and half