Veal Ragu Pappardelle
- Prep Time : 10 Minutes
- Cooking Time : 60 Minutes
500g Three River Farms Diced Veal
100ml olive oil
1 onion, finely diced
2 cloves garlic, minced
1 tbsp sage, chopped
1 chilli, finely chopped
1 stick celery, finely chopped
1 carrot, finely chopped
2 bay leaves
2 tbsp parsley, chopped
1 cinnamon stick
Pinch ground cloves
1/4 tsp ground nutmeg
100g tomato paste
200ml red wine
1L chicken stock
250g pappardelle pasta
Parmesan, grated, to serve
Basil leaves & chives, to serve
Heat 1 tbsp olive oil in a pan over high heat.
Sauté the veal, in portions, until golden
brown. Set aside.
Heat 1 tbsp olive oil in a pan over medium
heat. Sauté the onion and garlic until
Add sage, chili, celery, carrot,
bay leaves, parsley, cinnamon, ground cloves
and nutmeg and cook for 5 minutes, stirring
to cook evenly. Add tomato paste and cook
for a few minutes. Add in the veal and deglaze
the pan with the wine.
Bring to the boil and
then add the stock and re-bring to the boil.
Reduce heat and simmer, cooking gently
for 30–40 minutes until the veal is tender.
Season to taste.
Cook the pappardelle according to the
directions on the pack until al dente. Drain and
add the pasta to the ragu and toss to coat.
Serve immediately with grated Parmesan,
basil & chives.