Preparation

Boil 1 kg of diced veal with 2-3 carrots, 2 pieces of parsley root, a suitable celery and a gully, as if preparing a meat soup. Season with peppercorns, salt and cumin to taste. When the meat is cooked, take it out of the soup and set it aside; the vegetables are passed through a meat grinder and boiled with a little of the soup to obtain the consistency of a sauce. Boil with 2 bay leaves and tomato paste. Separately, prepare a rancid from a tablespoon of flour, oil and paprika and pour over the boiling sauce. Season with salt and add vinegar to taste. Serve with pieces of meat and cooked pasta.