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Pappardelle with veal and mushroom ragout
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Ingredients:
  • 36.40 gm olive oil
  • 1 brown onion, halved, sliced
  • 2 garlic cloves, crushed
  • 1kg veal, cut into 2cm pieces
  • 10.00 gm smoked sweet paprika
  • 1L (4 cups) beef stock
  • 200g small button mushrooms, halved
  • 100g shemeji mushrooms, trimmed
  • 1 x 375g pkt pappardelle
  • 30g butter
  • 1 bunch English spinach, washed, dried, ends trimmed
  • Pinch of freshly grated nutmeg
  • 37.60 gm sour cream, to serve
Instructions:
  • In a large, heavy-based saucepan over medium heat, warm the oil until shimmering. Sauté the onion and garlic until soft, about 3-4 minutes. Add the veal and paprika, season with salt and pepper, then cook for 1 minute until veal just changes color.
  • Pour in the beef stock and bring to a vigorous boil. Lower the heat and gently simmer the mixture, partially covered, for 1 hour until the veal is tender, the sauce thickens, and the meat falls apart. Toss in the mushrooms and cook for 7 minutes until soft and flavorful.
  • Cook the pasta in a large saucepan of boiling, salted water until perfectly cooked. Drain thoroughly.
  • In a large frying pan over medium-high heat, melt the butter until it foams. Add the spinach and toss for 3 minutes until just wilted. Season with nutmeg, salt, and pepper to taste.
  • Divide the pasta into serving bowls. Spoon the veal and mushroom ragout over the pasta. Garnish with spinach and a dollop of sour cream.

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