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Guy Grossi's Pappardelle with spiced veal ragu

Preparation time
Cooking time
Serves

INGREDIENTS

  • 1kg veal, topside
  • 200ml Grossi olive oil
  • 2 onions
  • 4 cloves garlic
  • 2 tbsp sage
  • 1 chilli
  • 1 stick celery
  • 1 carrot
  • 4 bay leaves
  • 2 tbsp parsley
  • 1 cinnamon stick
  • 1 clove, ground
  • 1 whole nutmeg, ground
  • 200g tomato paste
  • 400ml red wine
  • 2L chicken stock
  • 500g pappardelle pasta

METHOD

  1. Cut the veal into small pieces. Heat some oil in a pan on a high heat and sauté the veal, a bit at a time, until golden brown. Put to the side.
  2. Finely chop onion, garlic, sage, chilli, celery and carrot. Heat some oil in a large pot and sauté the onion and garlic, but don’t let it colour. Add sage, chilli, celery, carrot, bay leaves, parsley, cinnamon, cloves and nutmeg and cook for 5 minutes, stirring to cook evenly.
  3. Add tomato paste and cook for a few minutes. Mix in veal and deglaze with red wine. Bring to the boil and then add the stock and re-bring to the boil.
  4. Reduce heat and simmer, cooking gently for 30–40 minutes until the veal is tender and of good consistency. Season to taste.
  5. Bring a pot of salted water to the boil. Add pappardelle and cook until al dente. Drain and add the pasta to the sauce and toss through to coat. Serve immediately with a grating of parmesan cheese.
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