VEAL RAGU PAPPARDELLE
Enjoy with THREE BRIDGES DURIF -Gold Medal Winner @ October 2016 Rutherglen Wine Show
By Calabria Family Wines
What you will need:
2 Brown onions finely chopped
80ml Olive oil,150g Butter, 2 Cloves garlic, Celery finely chopped, 800gm veal coarsely chopped, Seasoned flour,180ml Richland Cabernet
400gm black kalamata olives, 2 cups veal stock,1 can of crushed tomatoes,500gm fresh pappardelle, Finely grated Grana Padano.
Fry onion, celery & garlic in butter in a saucepan over medium heat & cook for 8-10 minutes. Dust veal with flour & add the veal into the saucepan & brown for 8-10 minutes, turning occasionally. Add 80ml of red wine - simmer. Add olives, remaining wine, stock & tomatoes, bring to the boil, season with salt & peper & then reduce heat to low. Cover & cook gently stirring occasionally for 2 hours.
Boil pappardelle in large pot of boiling salted water & cook until ‘al dente’. Drain. Transfer pasta back into pot and add in a couple of ladles of the sauce, until coated; toss with parsley. Serve with Parmesan & a glass of our award winning - Three Bridges Durif. Available @ The Tasmanian Wine Centre. BUY NOW