Pappardelle with braised veal and porcini
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- olive oil
- 1 veal shinon the bone (check it will fit your pan otherwise get the butcher to cut in half)
- for dusting flour
- 1 leeksplit and washed
- 2 carrotspeeled
- 2 sticks celery
- a small bunch rosemary
- a few sprigs thyme
- 100g salted butter
- 200g smoked bacon or pancettacut into bite-size pieces
- 50g dried porcinisoaked and drained
- a pinch chilli flakes
- 10 tomatoesroughly chopped
- 100ml red wine
- 500g pappardelle
- 1 lemoncut into wedges to serve
Nutrition:
- kcal960
- fat44.4g
- carbs74.6g
- fibre6.5g
- protein66.1g
- salt2.57g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Heat a little olive oil in a large casserole. Season and flour the shin pieces, add them to the pan then cook until browned all over. Scoop out.
step 2
Tie together the leek, carrots, celery and the herbs with string. Melt the butter in the pan and, when hot, add the bacon or pancetta, porcini, a good grind of pepper and the chilli. Toss them around until they colour. Return the shin to the pan, along with the vegetable bundle, and give it a good shake. Add the chopped tomatoes and shake again. Pour in the red wine and 300ml water and bring to a boil. Stir well, put a lid on, then put in the oven for 3 hours.
step 3
Take the casserole out of the oven, lift out the shin and remove the bone. Scoop the marrow out and add it to the liquid. Take out the veg bundle and discard the herbs but chop up the vegetables and add them to the liquid. Check the sauce is thick, like a good soup, and if not bring to the boil and reduce a little, but not too much. Pull apart the meat with 2 forks, then add back to the pot.
step 4
Cook the pasta following the pack instructions. Drain. Return to the pasta pan or a serving dish. Spoon the sauce over the pasta and toss. Serve with a good glug of olive oil and lemon wedges.
