Pappardelle with Lamb + Veal Ragu
Pappardelle with Lamb + Veal Ragu
It's rich, comforting, and quite possibly life changing for the pasta lovers out there! Pappardelle with veal + lamb ragu is the perfect way to warm up this winter!
We're sharing all the tips + tricks of this warm and cozy dish, and what makes this pasta extra special.
Here we go!
Pappardelle with Veal + Lamb Ragu
INGREDIENTS : Serves 4 - 6
500g - Rummo Pappardelle
500g - Lamb shoulder
500g - Veal shoulder
3 tbsp - Extra virgin olive oil
To taste - Kosher salt
To taste - Ground black pepper
1/3 cup - Carrots (medium dice)
1/3 cup - Celery (medium dice)
1/3 cup - Yellow onion (medium dice)
1/3 cup - Fennel (medium dice)
1 tbsp - Fresh thyme (coarsely chopped)
1 tbsp - Garlic (finely chopped)
1 ½ tsp - Paprika
1 ½ tsp - Ground coriander
2 tsp - Tomato paste
¾ cup - Dry red wine
1 – 28oz can - De Luca’s Imported Plum Tomatoes
½ cup - Chicken stock
1 tbsp - Italian parsley (coarsely chopped)
100g - Pecorino Romano (grated)
Preheat oven to 325F and position a rack in the center.
In a large frying pan over medium-high heat, add olive oil. Generously season the pork and veal with salt and pepper, then add to the pan and sear for approximately 3 to 4 minutes per side, until slightly browned. Transfer to a baking dish.
To the same pan, add the carrots, celery, onion and fennel. Season with salt and sauté for 5 to 8 minutes, until soft and lightly browned. Add the thyme, garlic, paprika, coriander, and tomato paste. Cook and stir frequently until well incorporated for about 1 minute, until fragrant. Add the red wine and let cook until liquid has reduced, about 2 minutes while stirring. Add the canned tomatoes and chicken stock and bring to a simmer. Transfer the pork and veal back into the pan and coat with the pan juices. Transfer the pork, veal, and pan juices to a baking dish, arranging the meat as evenly as possible. Cover with aluminum foil and bake for 1 ½ hours until the meat is fork tender.
Remove the meat from the baking dish and shred with fork, set aside. In a deep pot, add the juices and vegetables from the baking dish. Use a hand blender to puree until smooth. Once smooth, add the shredded meat and chopped parsley. Transfer to the stove over medium-high heat and allow to return to a simmer. Taste and adjust for seasoning if needed. The sauce is now ready to use.
Cook the pasta in 4-5L of boiling salted water until “al dente”. Drain and place in serving bowl. Top with ½ the Pecorino Romano and ½ the sauce. Toss together and top with the remaining sauce and Pecorino Romano.
A FEW EXTRA NOTES:
The Meat -- Feel free to swap out for your favourite blend of meats. This recipe lends itself well to pork, lamb, veal, and beef so mix it up and play around with the different flavours. Each meat will add its own depth of flavour.
Tomato Paste -- This is a great ingredient that should be in every pantry. We recommend getting the one that comes in the tube for easy use and storage. No messing around with open cans, this tube is great when you just want to add a dash of tomato paste to give that extra special depth of tomato flavour.
Pecorino Romano -- For this recipe we like to use Pecorino Romano, a salty sheep's milk cheese. The super rich mix of lamb and veal gives a very unique bold flavour and it needs a cheese that can stand out. The sharp pecorino is the perfect compliment to the lamb and will add something special to this dish. Parmigiano Reggiano is another great option if you want a subtle sweet and creamy accent on the pasta instead. Both great, we suggest trying them both out because...why not! :)
Rummo Pasta -- We love love love this pasta! We cannot stress enough how important it is to use a GOOD pasta and we found an amazing brand that we can't get enough of. They use a very special Lenta Lavorazione method and the care taken by thier pasta makers means that Rummo pasta is now certified for holding its shape when cooked and for the quality of the flours used. How was that possible? Thanks to an instrument called a dynamometer which replicates the action of our teeth to establish exactly how al dente thier pasta is. Each type of pasta is monitored and subject to tests and samples by two chefs to ensure it meets the certified characteristics. The result is a pasta which guarantees it will hold its shape and texture when cooked for the right time. Quality pasta every time, and this is why we love Rummo!