Beef and Mushroom Ragu Pappardelle
Ingredients
- 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
- Add the mixed mushrooms to a frying pan and lightly sautée, then remove from the pan.
- To make the ragù lightly fry the carrot, onion and celery in a deep frying pan with a splash of oil, rosemary and bayleaf.
- Once they start to caramelise, add the diced meat (seasoned well beforehand) and fry for 3–4 minutes until browned on all sides.
- 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.
- 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.
- Meanwhile, boil the pasta in boiling salted water according to the packet instructions.
- Check the seasoning and remove the rosemary stalks and bay leaves.
- Toss the cooked pasta into the ragù and add the chopped parsley. Season, if needed.
- Using tongs, place the pasta on a pasta bowl and drizzle with extra virgin olive oil and sprinkle with grated parmesan.
