Grace Parisi’s Pappardelle with Veal Ragù
The most viewed recipe on my blog is consistently Gordon Ramsay’s Slow Braised Beef Ragù with Pappardelle.
An amazing dish as I wrote up 6 years ago.
Recently we have cooked this Ragù twice and it is just as wonderful.
Simple like Ragù is, though just as rich as an amazing Ragù is and should be.
For me, a long Italian lunch in the sun – one white pasta, one red pasta – is the absolute definition of heaven.
I commend this Ragù to your next such session.
Have a medium-bodied Chianti Classico ready to go and it is bliss.
2kg boneless veal shoulder, cut into large chunks*
Salt and freshly ground pepper
All-purpose flour, for dusting
1/2 c extra virgin olive oil
1 large white onion, finely chopped
4 garlic cloves, minced
1 1/2 tsp ground coriander
1 1/2 tsp ground fennel
1 1/2 c dry red wine
4 c chicken or veal stock
1 1/2 tbsp minced rosemary
1kg fresh pappardelle
Freshly grated Parmigiano-Reggiano to serve
Chopped, fresh Italian Parsley to serve
- Season the veal with salt and pepper and dust with flour, tapping off the excess. In a large, heavy casserole, heat 1/4 of the olive oil. Add the veal and cook over a moderately high heat until browned all over. Transfer the veal to a plate and do in batches if need be.
- Turn the heat down to low, add the remaining 1/4 c oil to the casserole. Stir in the onion, garlic, coriander and fennel and cook for 5 minutes until softened. Add the wine and boil until reduced to 1/3 c. Add the tomatoes and cook over a moderately high heat for 5 minutes. Add the stock and rosemary and bring to a boil. Add the veal, cover partially and cook over a low heat until falling apart and thickened. 3 – 5 hours.
- Cook the Pappardelle in a large pot of boiling, salted water until al dente. Drain, add the Ragù and toss over a low heat until the pasta is coated. Serve with the cheese and parsley.
* I’ve found it increasingly hard to source veal, which could be in-line with questions about the ethics of its consumption. I persevered and got there in the end. One butcher told me the issue is that he wouldn’t sell veal if he couldn’t verify it. Not sure what the answer is. We used veal chuck which broke down beautifully after 5 hours, twice.