Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Guy Grossi's Pappardelle with spiced veal ragu Food 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 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. 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. 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. Reduce heat and simmer, cooking gently for 30–40 minutes until the veal is tender and of good consistency. Season to taste. 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. Food Preparation time Cooking time Serves SHARE