Meat with Ribbon Macaroni

Ingredients

• 2 tablespoons Ham fat, diced (Can substitute with olive oil or butter.)
• 0.5 medium Onion, finely chopped
• 1 stalk Celery stalk, finely chopped
• 1 medium Carrot, finely chopped
• 0.75 pound Beef chuck, cut into 1-inch cubes (Can substitute with lamb, veal, or pork.)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black pepper (To taste)
• 0.125 teaspoon Allspice
• 2 tablespoons Red wine (Can substitute with white wine.)
• 1 tablespoon Tomato paste
• 0.5 cup Water (Or as needed)
• 8 ounces Ribbon macaroni (farfalle)
• 2 tablespoons Grated Parmesan cheese (Plus extra for garnish)

Instructions

1. 1Dice the ham fat (or measure olive oil/butter). Finely chop the onion, celery, and carrot. Cut the beef into 1-inch cubes.
2. 2In a saucepan or Dutch oven, melt the ham fat (or heat olive oil/butter) over medium heat. Add the chopped onion, celery, and carrot and cook until softened, about 5 minutes. Add the beef cubes, salt, pepper, and allspice. Cook, stirring occasionally, until the meat is well-browned on all sides, about 10 minutes.
3. 3Pour in the red wine and cook until it is mostly absorbed, about 2 minutes. Stir in the tomato paste dissolved in 1/2 cup of water. Bring to a simmer.
4. 4Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours for beef or pork, or 1 hour for veal or lamb, or until the meat is very tender. Add more water if necessary to prevent sticking.
5. 5While the meat is simmering, cook the ribbon macaroni according to package directions until al dente. Drain well.
6. 6Stir the grated Parmesan cheese into the cooked macaroni. Arrange the macaroni on a platter, place the meat in the center, and spoon the sauce over all. Sprinkle with a little more Parmesan cheese before serving.