Veal and Pancetta Ragu | Recipe | Simply Beef & Lamb
Veal and Pancetta Ragu
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Cooking tools:
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Colander
- Pot
- Wooden spoon
- Microplane
- Tongs
- Saucepan
Ingredients
- 450g lean veal mince
- 25g dried porcini mushrooms, soaked in 100m warm water
- 1 tablespoon olive oil
- 1 medium onion, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 large garlic clove, peeled and finely chopped
- 50g pancetta cubes or thick cut back bacon, diced
- Small handful fresh thyme leaves
- 1 tablespoon tomato purée
- ¼ teaspoon freshly grated or ground nutmeg
- 100ml dry red wine
- 1 sachet bouquet garni
- 300ml good, hot beef stock
- 1-2 tablespoons crème fraîche or double cream
- 300g dried pappardelle or rigatoni pasta
- Freshly grated Parmesan, to garnish
- Fresh thyme leaves, to garnish
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