Guy Grossi's Pappardelle with spiced veal ragu

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.