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.

Oh, so good



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