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Veal and Mushroom Ragu with Pappardelle




Source of Recipe


Wine Selectors Calendar 2009






Recipe Introduction


serves 4

I would want more vegies (salad or steamed veg) with this dish. If you are vegetarian this dish should still have a lot of flavour if you leave out the meat. Consider doubling the mushrooms and use veg stock. Try some thyme if you dont have oregano.





List of Ingredients



• 1kg stewing veal, diced (try venison or kangaroo if you like)
  
• 1 brown onion, finely chopped
  
• 90ml olive oil
  
• seasoned flour
  
• 30g porcini mushrooms soaked in 300ml hot water for 10 minutes
  
• 300ml beef or chicken stock
  
• 150g button mushrooms, quartered
  
• 150g swiss brown mushrooms, quartered
  
• 150g black kalamata olives
  
• 2 tbs oregano chopped
  
• salt and pepper to taste
  
• 400g pappardelle pasta cooked
  
• 60g parmesan cheese, finely grated (or shaved)
  
• 200ml white wine
  






Instructions



1. Dust veal in seasoned flour in a plastic bag. Remove all excess flour.
   
2. Sweat onion in half the oil in a heavy based saucepan over medium heat for 4 minutes.
   
3. Heat remaining oil over high heat, add veal in batches to the onions until brown. Deglaze pan with white wine.
   
4. Drain water from porcinis and pour in with stock (into the veal and onions. Slice porcinis.
   
5. Add all types of mushrooms to the pan and add in olives. Bring to the boil.
   
6. Stir and reduce to simmer for 90 minutes. Check occaisionally and stir so as to stop the mixture sticking to the base of the saucepan.
   
7. Add oregano and season with salt and pepper (I would add oregano earlier as it is robust enough to survive cooking process and i prefer it blended in better)
   
8. Cook for 5 minutes. Ladle into a large bowl with pasta, toss well and serve with cheese.
   






Final Comments


They recommend an Adelaide Hills Pinot Noir. Anything South Australian and red would suit me