Name: Maccheroni alla Bolognese (Macaroni Bolognese Style)
Cuisine: Italian
Ingredients: pepper and, for those who like it, a dash of nutmeg; very little salt or none at all, because of the bacon and the broth are both very flavorful; 40 grams (about 1-⅓ ounces) of butter; 150 grams (about 5-¼ ounces) of lean veal (fillet is best); a small pot of broth; a small pinch of flour; 2 palm-length stalks of white celery, or a little of the tender part of green celery; ½ of a carrot; 50 grams (about 1-⅔ ounces) of bacon; ¼ of an ordinary onion

For this dish, the Bolognese use medium-size “denti di cavallo” (“horse teeth”) whose shape, I would agree, is best suited to make this recipe. Make sure, however, to roll out the dough quite thick when you make this pasta, so that it will not get damaged while boiling. The Tuscans seem not to take sufficient precautions in this regard. Due to their preference for light food, they have developed varieties of pasta they call genteel, with large holes and thin walls, which hardly remai