Pappardelle with Veal Ragu Recipe

Name: Pappardelle with Veal Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 to 4 pounds boneless veal shoulder, cut into 3-inch chunks; Salt and freshly ground pepper; All-purpose flour, for dusting; 1/2 cup extra-virgin olive oil; 1 large sweet onion, finely chopped; 4 garlic cloves, minced; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground fennel; 1 1/2 cups dry red wine; Two 28-ounce cans Italian whole tomatoes, drained and chopped; 4 cups chicken or veal stock; 1 1/2 tablespoons minced rosemary; 2 pounds fresh pappardelle; Freshly grated Parmigiano-Reggiano

Servings: persons

3 1/2 to 4 pounds boneless veal shoulder, cut into 3-inch chunks
Salt and freshly ground pepper
All-purpose flour, for dusting
1/2 cup extra-virgin olive oil
1 large sweet onion, finely chopped
4 garlic cloves, minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground fennel
1 1/2 cups dry red wine
Two 28-ounce cans Italian whole tomatoes, drained and chopped
4 cups chicken or veal stock
1 1/2 tablespoons minced rosemary
2 pounds fresh pappardelle
Freshly grated Parmigiano-Reggiano

1
Season the veal with salt and pepper and dust with flour, tapping off the excess.
2
In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil.
3
Add the veal and cook over moderately high heat until browned all over, about 12 minutes.
4
Transfer the veal to a plate.
5
Add the remaining 1/4 cup of oil to the casserole.
6
Stir in the onion, garlic, coriander and fennel and cook over low heat for 5 minutes.
7
Add the wine and boil until reduced to 1/3 cup, 5 minutes.
8
Add the tomatoes and cook over moderately high heat for 5 minutes.
9
Add the stock and rosemary and bring to a boil.
10
Add the veal, cover partially and cook over low heat until very tender, 2 hours.
11
Remove the meat and shred it.
12
Boil the sauce until slightly reduced, about 10 minutes.
13
Stir in the meat.
14
In a large pot of boiling salted water, cook the pappardelle until al dente.
15
Drain and return to the pot.
16
Add the ragu and toss over low heat until the pasta is coated.
17
Serve with cheese at the table.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 1/2 to 4 pounds boneless veal shoulder, cut into 3-inch chunks, Salt and freshly ground pepper, All-purpose flour, for dusting, 1/2 cup extra-virgin olive oil, and more.

Yes, Pappardelle with Veal Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle with Veal Ragu

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