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Veal Ragu with pappardelle

Method

  • Soak the porcinis in the hot water for about 20 mins. Then strain the mushrooms, reserving the liquid.
  • At the same time, season the veal and brown all over in a layer of hot oil in a heavy-bottomed casserole (or large pot). Remove.
  • Add a little fresh oil to the casserole, if needed, and gently sauté the onions, garlic and rosemary until reasonably tender, stirring and scraping the bottom as you do so.
  • Then add the red wine and cook until reduced quite heavily.
  • Add the flour and briefly cook until well combined, continually stirring.
  • Then add 2 cups stock with the tomatoes, strained porcini liquid and seasonings. Mix well and bring to the boil. Turn the heat right down, return the veal and gently simmer for 30-40 mins until the meat is very tender, adding more stock if needed and turning now and then.
  • When ready, remove the veal, shred the meat and return to the sauce. Taste for seasoning.
  • Cook the pasta in plenty of lightly salted boiling water until al dente. Drain well.
  • To serve, place the pasta in individual flat soup bowls and top with a good mound of the sauce and a sprinkling of grated parmesan.

Ingredients

  • 1 small packet porcini mushrooms
  • 80 ml hot water
  • 1 kg osso bucco (or veal shanks)
  • sea salt & freshly ground pepper
  • olive oil
  • 2 medium-large onions, chopped
  • 3 large garlic cloves, crushed
  • 1 heaped tbsp finely chopped rosemary
  • 1 cup red wine
  • 1 heaped tbsp plain flour
  • 2+ cups beef stock
  • 1 can diced tomatoes
  • 400 gm pappardelle or similar pasta
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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