Beef and Mushroom Ragu Pappardelle

  • 120 g pork shoulder, diced in 1–2cm (0.4–0.8 inches) chunks
  • 120 g veal, diced in 1–2cm (0.4–0.8 inches) chunks
  • 120 g shin or chuck of beef, diced in 1–2cm (0.4–0.8 inches) chunks
  • 60 g carrot, finely chopped
  • 60 g onion, finely chopped
  • 60 g celery, finely chopped
  • 4 tsp fennel seeds, lightly toasted and crushed
  • 600 ml red wine
  • 200 g chopped tomatoes
  • 200 g mixed mushrooms (you can use oyster, shiitake, chestnut and button)
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 l chicken stock
  • 4 tbsp parmesan, grated
  • 4 tbsp extra virgin olive oil
  • 4 tbsp parsley, chopped
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 400 g pappardelle
  1. Add the mixed mushrooms to a frying pan and lightly sautée, then remove from the pan.
  2. To make the ragù lightly fry the carrot, onion and celery in a deep frying pan with a splash of oil, rosemary and bayleaf.
  3. Once they start to caramelise, add the diced meat (seasoned well beforehand) and fry for 3–4 minutes until browned on all sides.
  4. Add the fennel seeds and mix in, followed by the mushrooms. After 1 minute add the red wine to deglaze the pan, and allow to reduce by 2/3.
  5. Pour in the chopped tomatoes and chicken stock and bring to a simmer. Cover with a lid and simmer gently for 1–2 hours, until the meat is tender and the sauce has thickened.
  6. Meanwhile, boil the pasta in boiling salted water according to the packet instructions.
  7. Check the seasoning and remove the rosemary stalks and bay leaves.
  8. Toss the cooked pasta into the ragù and add the chopped parsley. Season, if needed.
  9. Using tongs, place the pasta on a pasta bowl and drizzle with extra virgin olive oil and sprinkle with grated parmesan.
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