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Pappardelle with slow cooked veal, potatoes and olive sauce
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Impress loved ones with delectable slow cooked veal papperdelle for dinner tonight.
Ingredients:
  • 250g pappardelle pasta
  • 1 jar olive sauce
  • 1/2 onion, 1 cm diced
  • 1/2 stalk of celery, 1cm diced
  • 1/2 carrot, 1 cm diced
  • 1 garlic clove
  • 1 sprig of rosemary
  • 81.68 gm red wine
  • 125ml veal stock
  • 300g veal shoulder or leg, 1.5cm diced
  • 125.00 ml Ligurian olives
  • 2 desiree potatoes, 2cm diced
  • 50g Parmigiano Reggiano cheese, shaved
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste
Instructions:
  • Heat a small amount of oil in a large fry pan. Once hot, sauté the onion, celery, carrots, and garlic over gentle heat for 3 minutes.
  • Sear the veal for 2 minutes until golden brown. Then, add in the potatoes, salt, pepper, bay leaf, and rosemary for exquisite flavor.
  • Pour in the red wine to enhance the flavors, letting it cook off. Follow by adding the stock and simmer gently, covered, for 30 minutes.
  • After 30 minutes, unveil the pot, stir in the Barilla olive sauce, and sprinkle in the Ligurian olives. Let it simmer for an additional 10 minutes.
  • Bring a generous amount of water in a large saucepan to a boil, then add rock salt (7g per litre of water).
  • Add the Barilla pappardelle to the boiling water, gently stir, and cook following the package directions.
  • Cook the pasta until 1 minute shy of al dente, then mix it into the sauce along with ½ cup of pasta water to finish cooking together.
  • Finish with a generous sprinkle of parmigiano reggiano cheese and a drizzle of extra virgin olive oil before serving.

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