Ingredients

• 500 g macaroni type short pasta
• 500 g diced veal pulp
• 50 g butter
• 1 pc saffron powder sachet
• diced vegetables (carrot, onion, a stalk of celery)

For the macaroni and ragu recipe, cook the vegetables in a saucepan with 2-3 tablespoons of oil and an aromatic bunch made with sage, thyme and rosemary for 3-4 minutes. Brown the veal in butter for 4-5 minutes, pour in half a glass of wine and let it evaporate; Transfer the meat to the pan of browned vegetables and keep everything warm. Cook the pasta in plenty of boiling salted water scented with
saffron, drain it al dente and add it to the ragù. Add 4-5 tablespoons of pomegranate grains, sauté over high heat for less than 1 minute, stir in grated parmesan and serve with fresh pomegranate seeds.

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