Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Veal and mushroom ragu with pappardelle Food Veal and mushroom ragu with pappardelle Preparation time Cooking time Serves 4 INGREDIENTS 1kg stewing veal, diced 1 brown onion, finely chopped 90ml olive oil 200ml white wine Seasoned flour 30g porcini mushrooms soaked in 300ml hot water for 10 minutes 300ml beef or chicken stock 150g button mushrooms, quartered 150g swiss brown mushrooms, quartered 150g black kalamata olives 2 tbsp oregano, chopped Salt and pepper to taste 400g pappardelle pasta, cooked 60g parmesan cheese, finely grated METHOD Dust veal in the seasoned flour in a plastic bag. Remove all excess flour. 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. 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. 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. Food Serves 4 Shop Dessert Wine You might also like Food Steak and kidney pie Food Neale White’s pan-roasted Blackmore’s wagyu beef skirt salad with pomegranate, macadamia and herb red slaw Food Korean-style barbecued beef brisket Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline