Maccheroni alla Chitarra with Ragù Abruzzese and Palottine R

Ingredients

• For the Palottine
• ground veal
• kosher or fine sea salt
• of freshly grated nutmeg
• large egg, lightly beaten
• Vegetable oil for frying
• batch Ragù all’Abruzzese , heated to a simmer
• batches Fresh Egg Pasta Dough , cut into maccheroni alla chitarra or cut using a
• Freshly grated Parmigiano-Reggiano cheese for serving
• Whole dried chiles or red pepper flakes for serving
• For the Ragù all’Abruzzese
• tablespoons vegetable oil or olive oil
• ounces boneless beef chuck roast, cut into 4 equal pieces
• ounces boneless pork shoulder, cut into 3 equal pieces
• ounces boneless lamb shoulder, cut into 3 equal pieces
• Freshly ground black pepper
• pounds whole or diced canned tomatoes, with their juice
• tablespoons extra-virgin olive oil
• yellow onion, finely chopped
• For the Fresh Egg Pasta Dough
• to 2 1/4 cups “00” flour or unbleached all-purpose
• tablespoon semolina flour, plus more for dusting the work surface and the dough
• teaspoon fine sea salt
• extra-large eggs
• to 2 tablespoon extra-virgin olive oil