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Pappardelle with Veal and Mushroom Ragu


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  • 3/4 lb. pappardelle
  • 3 Tbs. olive oil
  • 2 oz. salt pork, cut into fine dice
  • 1 onion, chopped finely
  • 1 carrot, chopped finely
  • 1 rib celery, chopped finely
  • 1 lb. boneless veal shoulder,cut into 1/4 in. cubes
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 3 1/2 cups canned tomatoes with their juice, chopped (28 oz. can)
  • 1 1/4 tsp. salt
  • 1 Tbs. chopped fresh sage or 1 tsp. dried
  • 3 Tbs. butter
  • 1/2 lb. cremini or other mushrooms, cut into thick slices
  • 2 Tbs. lemon juice
  • 1/2 cup chopped fresh flat parsley
  • freshly ground black pepper



Step 1

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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