Veal Ragu
Ingredients
For the veal ragu:
- 500g veal/beef mince
- 100g carrots peeled and roughly chopped
- 50g celery peeled and roughly chopped
- 150g onions peeled and roughly chopped
- 15g garlic peeled
- 2 tins chopped tomatoes
- 75g tomato puree
- A generous pinch of dried oregano
- 50ml extra virgin olive oil
- 2 beef stock cubes
- 100ml red wine
For the pasta:
- 400g pappardella
- 10g fresh basil
- 30g parmesan
- Extra virgin olive oil
- Sea salt and brown sugar to taste
- Fresh ground pepper
Cooking instructions
For the ragu sauce:
- Blend the garlic, onions, carrots, celery and olive oil until smooth
- Heat a sauce pan until it is hot, add the mince (no oil) and stir until it's brown
- Add the vegetable puree to the mince and cook out for 10 minutes on a low heat
- Add the tinned tomatoes, tomato purée, stock cubes and red wine
- Simmer for 2- hours stirring every 10-15 minutes until it has reduced to a thick rich sauce
- Season with sea salt and brown sugar
To serve:
- Cook the pasta in boiling salted water until it is 'al dente'
- Add the pasta to the ragu and mix until all the pasta is coated
- Place the pasta in the sauce in a bowl
- Crack fresh pepper over the top and grate parmesan over the top
- Drizzle with olive oil
- Tear the basil and garnish