Elisabetta’s Spaghetti alla Chitarra

Prepare the ragù

Heat olive oil in a large heavy pot over medium heat.

Add onion, celery, and carrot. Sauté gently for 8–10 minutes until soft.

Add beef shank, sinew, and bones. Brown very well on all sides (about 10–15
minutes). Proper browning builds flavor.

Deglaze with white wine and let it evaporate completely.

Add the tomato passata. Rinse the bottle with a splash of water and add it to the pot.

Season with salt and pepper.

Cover partially and simmer gently for 2–2½ hours, stirring occasionally. The sauce
should be rich and slightly thick.

Prepare the pallottine

In a bowl combine minced beef, Parmigiano, salt, nutmeg, and egg.

Mix gently until just combined.

Shape into very small balls — about the size of a hazelnut (around 1–1.5 cm wide).
You should get roughly 80–100 tiny meatballs.

Cook the pallottine

Brown them in a pan with a drizzle of olive oil.

Deglaze with a small splash of white wine.

Once browned, transfer them into the ragù and let them simmer together for 20–30
minutes.

Make the pasta alla chitarra

Place flour on a work surface and form a well.

Crack eggs into the center and beat with a fork.

Gradually incorporate the flour until a dough forms.

Knead for about 10 minutes until smooth and elastic.

Wrap and rest for 30 minutes at room temperature.

Roll into sheets about 2–3 mm thick.

Let the sheets dry slightly for 10–15 minutes (this helps achieve clean cuts).

Place on the chitarra and press with a rolling pin to cut into square spaghetti.

Cook and assemble

Bring a large pot of salted water to a boil.

Cook the spaghetti for about 2–3 minutes (fresh pasta cooks quickly).

Drain and toss immediately with plenty of ragù and pallottine.

Finish with extra grated Parmigiano.