Ragù with pappardelle

Theo Randall makes a classic Italian veal ragù, an upmarket version of Britains favourite pasta dish, spaghetti Bolognese
By Theo Randall
Ragù with pappardelle
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 40 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 100 g unsalted butter
  • 2 sticks celery, chopped
  • 1 carrot, chopped
  • 1 red onion, chopped
  • 100 g smoked pancetta
  • 1 sprigs rosemary, chopped
  • 1 kg trimmed flank of veal, finely chopped
  • 50 g prosciutto
  • 1 jars peeled tomatoes
  • 1 glass white wine
  • 100 ml full-fat milk

Method

1. Heat the butter until foaming, add the celery, carrots, onion, pancetta and chopped rosemary and fry for 5 minutes.

2. Then add the veal and prosciutto and cook for a further 5 minutes, stirring frequently.

3. Add the tomatoes, white wine and milk and cook very slowly in the oven or on the stove for 1 hr 30 mins at a low temperature. The meat should be broken down into small pieces and the sauce should have a rich thick consistency.

4. Serve with freshly cooked pappardelle, chopped parsley and grated parmesan

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