A relatively tough cut of meat becomes melt-in-your-mouth after four hours of gentle braising. We match it with the large noodle pappardelle to create a comforting and rustic meal. Serve with a big green salad.
Serves 8
Ingredients
- 4 pounds (1.8 kg) boneless veal shoulder, cut into 3-inch (8 cm) chunks
- 1/4 cup (60 mL) all-purpose flour
- 1/2 cup (125 mL) extra-virgin olive oil, divided
- 1 large Spanish onion, finely chopped
- 3/4 cup diced carrot
- 3/4 cup diced celery
- 4 cloves garlic, finely chopped
- 1 1/2 teaspoons (7.5 mL) ground coriander
- 1 1/2 teaspoons (7.5 mL) ground fennel
- 1 tablespoon (15 mL) tomato paste
- 1 1/2 cups (375 mL) dry red wine, preferably Italian
- 4 cups (1 L) veal stock (or chicken stock)
- 1 sprig fresh rosemary
- 2 pounds (900 g) fresh pappardelle or 1 1/2 pounds (670 g) dried pappardelle
- 1 tablespoon (15 mL) kosher salt, for the pasta water
- 1 cup (250 mL) shaved or grated Parmesan
- 2 tablespoons (30 mL) freshly chopped chives
Directions
- Season the veal with salt and freshly ground pepper and dust with the flour, tapping off the excess.
- Preheat a large enamelled cast iron pot or Dutch oven over medium-high heat. Add 1/4 cup (60 mL) of the olive oil. When the oil is hot, add the veal and brown on all sides until caramelized, turning as necessary, about 12 minutes in total. Remove the pot from the heat and transfer the veal to a plate.
- Add the remaining 1/4 cup (60 mL) of oil to the same pot. Stir in the onion, carrot, celery, garlic, coriander, and fennel, and cook over low heat for 5 minutes or until onion is soft and translucent.
- Stir in the tomato paste, and then the wine, and let it simmer until reduced to 1/3 cup (80 mL), about 5 minutes. Add the stock and rosemary and bring to a boil over medium-high heat, then reduce the heat to a gentle simmer.
- Return the veal (and any juices left on the plate) to the pot. Partially cover, and cook over low heat, stirring occasionally, until very tender, about 2 hours. Remove the pot from the heat. Let the veal sit (and continue to absorb the flavour of the braising liquid), until the veal is cool enough to handle.
- Remove the meat from the pot, and shred it using a fork. Return the sauce to a simmer over medium heat until slightly reduced, about 10 minutes. Stir in the meat, and keep the ragù warm.
- For the pasta, bring a large pot of cold water to a rolling boil over high heat, and add the salt. Add the pappardelle and cook, stirring occasionally, until al dente, about 3 minutes for fresh pasta. (For dried, the package should offer an approximate time.) Drain well in a colander.
- Add the pasta to the ragù, and toss over low heat until the pasta is coated with the sauce. Serve with plenty of Parmesan and garnish with chives.