Maltagliati with White Ragù and Pecorino

Method

1. Prepare the vegetable broth: In a pot, heat a drizzle of olive oil. Add the carrots, leek, onion, and tomato. Sauté for a couple of minutes until slightly browned.
2. Cover with cold water (1.5 litres), add salt, and bring to a boil. Once boiling, reduce heat and simmer for 30 minutes.
3. (Optional) You can add bay leaves and cloves during simmering.
4. While the broth simmers, prepare the ragù: In a large pan, heat olive oil and butter. Add the minced meat (and optional pancetta and pork rind). Brown the meat until well coloured. Remove the pork rind.
5. Add the chopped celery, carrot, onion, and garlic clove. Sauté for 2 minutes.
6. Add the finely chopped rosemary and stir for 10 seconds.
7. Pour in the red wine and let it evaporate.
8. Add the fresh basil.
9. Cover with the hot vegetable broth (about 1 cm above the meat), reduce the heat to low, and cook until the broth has completely evaporated (about 1.5 hours), stirring occasionally.
10. When the ragù is ready, if it seems too liquid and separated, vigorously whisk it to create a creamy emulsion.
11. Meanwhile, cook the pasta: If using lasagna sheets, break them into irregular pieces (maltagliati). Cook in salted boiling water with a drop of oil until al dente.
12. Drain the pasta and add it to the pan with the ragù. Toss over medium heat for 2–3 minutes, allowing the pasta to absorb the sauce.
13. Turn off the heat, let rest for 5–10 seconds, then sprinkle with grated Pecorino Romano and toss to combine.
14. Serve immediately with additional grated Pecorino and a grind of black pepper.