PAPPARDELLE WITH VEAL AND MUSHROOM RAGU RECIPE - (5/5)
Provided by รก-2053
Number Of Ingredients 17
Steps:
- In a large pot, heat the oil over moderate heat. Add the salt pork, onion, carrot and celery. Cook, stirring occasionally, until the vegetables are soft and starting to brown, about 8 minutes. Increase the heat to moderately high. Add the veal and cook until brown on all sides, about 5 minutes. Add the wine and cook until almost evaporated. Add the chicken stock and tomatoes with their juice, 1 tsp. salt, 1/4 tsp. pepper, and the dried sage, if using. Reduce the heat to low. Simmer the ragu , partially covered, until the veal is very tender, about 1 1/2 hours. In a large frying pan, melt the butter over moderately high heat. Add the mushrooms, the remaining 1/4 tsp. salt and 1/8 tsp. pepper. Cook, stirring occasionally until brown, about 5 minutes. Add the lemon juice. Stir the fresh sage, if using, the mushrooms, the parsley into the ragu. Cook the pappardelle in boiling, salted water until just done, about 12 minutes. Drain and return the pasta to the pan. Add the veal ragu and toss, serve with parmesan.
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Joseph Fong
[email protected]This was a great recipe! The veal and mushroom ragu was so flavorful and the pappardelle pasta was cooked perfectly. I would definitely make this again.
Sanvi Bhusal
[email protected]Not a fan. The veal was tough and the sauce was too salty. I think I'll stick to my usual pasta dishes.
dorji Wangdi
[email protected]Meh. It was okay, but I've had better veal and mushroom ragu. The sauce was a bit thin and the veal was a bit dry. I wouldn't make this again.
Ariyan Ahammed Sayeed
[email protected]The veal was a bit tough and the sauce was bland. I think I may have overcooked the veal, but I followed the recipe exactly. I'll try it again and see if I can get it right next time.
Sophie Williams
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the veal was a bit fatty. I think I would have enjoyed it more if the sauce had been lighter and the veal had been leaner.
khubaib khubaib
[email protected]Amazing! The ragu was incredibly flavorful and the veal was fall-apart tender. The pappardelle pasta was the perfect vessel for all the deliciousness. I'll definitely be making this again and again.
Chimobi Maxwell
[email protected]The pappardelle with veal and mushroom ragu was delicious! The sauce was rich and flavorful, and the veal was cooked perfectly. I followed the recipe exactly and it turned out great. I will definitely be making this again.
Mbaneto Chinonso promise
[email protected]This recipe was a hit with my family! Everyone loved the creamy sauce and tender veal. I served it with a side of roasted vegetables and it was a perfect meal. Will definitely be making this again.
AI gamer
[email protected]I'm not a big fan of veal, but this dish changed my mind. The ragu was rich and savory, and the mushrooms added a nice earthy flavor. The pappardelle pasta was cooked perfectly. Definitely a dish I'll be making again.
Susanto Roy
[email protected]Great recipe! The ragu was easy to make and packed with flavor. I used a combination of wild mushrooms and it added a wonderful depth to the dish. The veal was tender and juicy. Overall, a fantastic meal that I'll be making again soon.
yaeesh adriaans
[email protected]Wow! This veal and mushroom ragu is a keeper! The sauce was incredibly flavorful and the veal was cooked to perfection. The pappardelle pasta provided the perfect base for all the delicious flavors. I'll definitely be making this again.
Adamu Tanko Shittu
[email protected]This pappardelle dish was an absolute delight! The combination of tender veal, earthy mushrooms, and the rich ragu sauce was divine. I followed the recipe closely and the results were impressive. The flavors melded perfectly, and the pasta was cooked