Maccheroncini Verdi With Meat Sauce

Preparation:

Preparation: Peel the onion, celery and carrot and cut them into small cubes together with the raw ham, then fry everything in a saucepan with the butter and oil over moderate heat for 6-7 minutes, stirring occasionally with a wooden spoon. Add the minced meat, let it brown over a high heat for a couple of minutes, then pour a glass of red wine over the sautéed mixture and cook over a moderately high heat for a quarter of an hour, stirring occasionally. After the indicated time, add the tomato pulp, a glass of broth, a little grated nutmeg, the necessary salt and freshly ground pepper and cook over very gentle heat for an hour and a half. Put a saucepan full of salted water on the fire, bring to the boil and dip the green macaroni into it. Boil them al dente, drain them, put them in a tureen and dress them with the prepared sauce. Distribute the pasta into four individual bowls and bring to the table, serving separately with the grated Parmesan.