MACCHERONCINI
with the original sauce

Ingredients: 250g maccheroncini, 1 rib of celery, 1 carrot, 100g of calf minced meat, 200g of finely minced beef meat, 50g giblets, bones of steer, 1lz glass of white wine, 3 spoons of extra virgin olive oil, 500g of peeled tomatoes, salt, pepper, 50g of grated pecorino cheese or Parmigiano Reggiano cheese.
Preparation: Let the onion brown in the olive oil, then add the chopped carrot and celery, salt and pepper. Join the bones of steer and the other types of meat. Brown all these ingredients , then pour the white wine and let it cook by medium heat. Once the wine is vaporized, add tomatoes. At the end of the cooking, you can add some leaves of basil. Boil Maccheroncini in abundant salted water, drain them "al dente" and flavour them with the sauce, then serve.

It could be hard to find giblets and bones of steer; in this case it is possible to substitute the bovine meat with chicken one.