Blonde Ragu with Pork, Veal and Crispy Herbs
By OcadoLife
Published on 17 February 2023
A slow-cooked pasta sauce that's both rustic and elegant, from food writer Helen Graves. This indulgent ragu is made with pancetta, pork and rose veal – milk is used as a key ingredient to soften the meat and enrich the dish. Serve with chunky pappardelle pasta and a handful of crispy sage and basil leaves.Time and servings
3 hrs 30 minsTotal time
6Servings
3 hrs 30 minsCooking time
Ingredients
- 30 g of unsalted butter
- 2 tbsp of olive oil, plus extra for frying
- 2 large onions, finely chopped
- 2 large carrots, finely chopped
- 3 large celery stalks, finely chopped
- 150 g of pancetta, diced
- 250 g of pork mince
- 500 g of rose veal mince
- 400 ml of white wine(we used soave)
- 500 ml of whole milk
- 500 ml of chicken stock
- 1 large sprig of rosemary
- 1 large sprig of thyme
- 3 bay leaves
- 1 tbsp of sage leaves, plus extra for the fried herbs
- 450 g of pappardelle or other wide pasta, to serve
- 4 tbsp of double cream
- 0.25 whole nutmeg, grated
- 1 tbsp of parmesan, grated, to serve
- 15 g of basil leaves
Method
Step 1
In a large lidded pan, heat the butter and olive oil over a low-medium heat. Gently cook the onions, carrots and celery, stirring often, for around 20 mins, until very soft. Add the pancetta, pork and rose veal; cook for around 5 mins, breaking up any lumps, until the meat is browned.Step 2
Turn the heat to high and add the wine. Allow to bubble down, scraping up any brown bits from the bottom of the pan, for around 15 mins, until nearly all the wine has evaporated. Reduce the heat to low-medium and add the milk. Cook gently for around 45 mins, until almost all the liquid has gone.Step 3
Add the chicken stock, rosemary, thyme, bay and sage leaves. Put on the lid and simmer on the lowest heat for around 2 hrs. Stir the mixture occasionally; it should become very reduced and silky.Step 4
Meanwhile, make the crispy herbs. Heat a frying pan over a medium heat and add just enough olive oil to cover the base. Add the herb leaves in batches and fry for a few seconds each side, making sure they don’t burn. Drain on kitchen paper and set aside.Step 5
When the ragu is nearly ready, cook your pasta according to the pack instructions, until al dente; drain.Step 6
Season the ragu to taste. Stir in the cream and grated nutmeg. Remove the woody sprigs of rosemary and thyme and the bay leaves. Toss well with the pasta, then serve topped with plenty of grated parmesan, some black pepper and the crispy herbs. The ragu sauce will keep in an airtight container in the fridge for 5 days. Any leftover sauce can be frozen for up to 3 months.