Braised Veal Ragu and Pappardelle - Trusted Veal from Europe

Ingredients

• 200 g durum flour, sifted
• 130 g semolina flour, sifted
• 72 g 00 flour, sifted
• 15 g salt, sifted
• 250 g eggs
• 1½ pounds veal butt tender
• Cornstarch
• ½ Spanish onion, diced medium
• 1 carrot, diced medium
• 4 ribs celery, diced medium
• 1 pound Smallhold oyster mushrooms torn to bite size pieces
• 1 cup dry white wine
• 2 cups veal stock
• 2 cups Parmigiano Reggiano
• ½ bunch parsley leaves
• 1 cup coarse garlic bread crumbs