Veal and Pancetta Ragu
By not-recognized
Published on 27 April 2022
This Italian inspired dish has a long cooking time but is packed full of flavour from the veal mince, pancetta, dried mushrooms and red wine for a rich, satisfying pasta supper.Time and servings
2 hrs 10 minsTotal time
4Servings
10 minsPrep time
2 hrsCooking time
Ingredients
- 25 g of dried mushrooms, soaked in 100ml of warm water
- 50 g of pancetta cubes
- 1 tbsp of tomato puree
- 0.25 tsp of ground nutmeg
- 1 celery stalk, finely chopped
- 1 large garlic clove, peeled and finely chopped
- 1 bouquet garni
- 300 ml of hot beef stock
- 1 pinch of salt
- 1 pinch of black pepper
- 2 tbsp of creme fraiche
- 1 sprinkle of parmesan, freshly grated
- 500 g of veal mince, (or you could use beef)
- 1 tbsp of olive oil
- 1 medium onion, peeled and finely chopped
- 1 small handful of fresh thyme leaves, plus extra to serve
- 100 ml of red wine
- 300 g of rigatoni pasta, or any shape you prefer - thick shapes hold sauce best
Method
Step 1
Drain the mushrooms, reserving the liquid, roughly chop and set aside.Step 2
Heat the oil in a large non-stick frying pan and cook the mince, onion, celery and garlic under a low heat for 4-5 minutes, or until soft. Add the pancetta and thyme leaves. Cook for a further 4-5 minutes, stirring occasionally.Step 3
Add the tomato puree, nutmeg, wine and bouquet garni. Cook for 2-3 minutes. Add the mushrooms, the reserved liquid and stock. Season.Step 4
Bring to the boil, reduce the heat, cover and simmer on the hob for 1-1 1/2 hours, stirring occasionally. Five minutes before the end of the cooking time, stir through the creme fraiche or double cream and remove the bouquet garni.Step 5
Meanwhile, cook the pasta according to the packet instructions, drain and return to the pan.Step 6
Add the veal ragu and toss to coat. Garnish with grated Parmesan and some fresh thyme leaves. Serve with a salad and garlic bread.