Veal and mushroom ragu with pappardelle

METHOD

1. Dust veal in the seasoned flour in a plastic bag. Remove all excess flour.
2. Sweat onion in half the oil in a heavy based saucepan over medium heat for 4 minutes. Heat remaining oil over high heat, add veal in batches to the onions until brown. De-glaze pan with white wine.
3. Drain water from porcini mushrooms and pour in with beef stock into the veal and onions. Slice porcini mushrooms then add to pan with button and swiss mushrooms and olives. Bring to the boil – stir and reduce to simmer for 90 minutes. Check occasionally and stir so as to stop the mixture sticking to the base of the saucepan.
4. Add the oregano and season with salt and pepper to taste and cook for 5 minutes. Ladle into a large bowl, toss well and serve with cheese.