CHEFS' RECIPES
Veal ragù with fresh pasta

Veal ragù with fresh pasta

Serves 6

Cooking Time Prep time 30 mins, cook 1 hour 30 mins



Ragu
1 (large)   brown onion, finely chopped
80 ml (1/3 cup)   olive oil
800 gm   veal, coarsely chopped
For dusting:   seasoned flour
125 ml (½ cup)   dry white wine
400 gm   giant green kalamata olives
500 ml (2 cups)   veal stock
300 gm   peeled broad beans
500 gm   fresh pappardelle, cooked
To serve:   finely chopped rosemary
To serve:   finely grated grana Padano


1 Sweat onion in 2 tbsp oil in a saucepan over medium heat for 8-10 minutes or until fragrant. Dust veal with flour. Heat remaining oil in a frying pan over medium-high heat, add the veal and brown for 8-10 minutes, turning occasionally and deglaze pan with white wine.
2 Add veal to onions, add olives and stock to cover, reduce heat to low, simmer for 90 minutes. Meat should hold its shape yet melt in the mouth. Add beans, cook 2-3 minutes, then toss through pasta. Top with rosemary and cheese.


RECIPE Hugh Wennerbom PHOTOGRAPHY William Meppem STYLING Emma Knowles


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