- 1 x kilo of boneless shoulder pork meat cut into rustic cube pieces
- 500g of veal shoulder or veal shank meat cut into rustic cube pieces – (Season the pork & veal meat with a good amount of Salt and cracked pepper)
- 6 Italian sausages with skin taken off and broken into little pieces
- 4 tablespoons finely chopped parsley ( reserve around 2 tablespoons for serving)
- 2 teaspoons of fresh thyme and oregano leaves
- 2 onions finely diced
- 6 cloves of garlic minced
- 2 large carrots peeled & finely chopped
- 200 grams of chopped pancetta
- 1/4 cup olive oil
- 2 cups dry white wine
- 2 bay leaves
- 2 Tablespoon of cream fresche
- 3 tablespoons of tomato paste
- 1tin or jar of tomato puree/passata
- 500mls of home made veal or chicken stock
In a large pot or dutch oven heat on medium high heat till the olive oil is fairly hot but not smoking.
Seer the diced pork and veal and remove from pot then add diced onions, diced carrots and pancetta in the heated olive oil, season with a little more salt and cracked pepper. This mix should be soft and will take around 10-15 minutes then once the ingredients are soft and transparent add the garlic and stir well for a further 1-2 minutes.
Add the white wine intermittently to demiglaze the base of the pan and continue to stir the mix to collect all the flavours reducing the wine and lifting the caught flavours from the bottom of the pan.
Making sure the pan is still hot after the addition of the white wine then add the 3 tablespoons of tomato paste and cook well remembering to stir constantly until the tomato paste amalgamates with the other ingredients and becomes a rusty colour.
Now place the pork and veal meats back to the pot and add the tomato puree and the equivelany of water to rinse out the puree tin or jar and add to the casserole.
Once these steps are completed turn the heat right down to a very, very low temperature and cover for roughly 11/2-2 hours.
Intermittently check on the ragu and this is when the addition of the veal or chicken stock is added to keep the liquid well above the half way mark.
When pork and veal is tender enough that the meat on the fork when prodding falls away easily, then remove the meat from the sauce and set aside. Add to the sauce the de- skinned sausage and continue cooking the sauce further for around 1 hour more. Sauce should now be “dark, rich, shiny and thick.” now return the pork and veal meat and stir together and simmer on low for 1/2 an hour and turn off leaving the ragu on the stove. Once 15 minutes has passed add the Creme fresh and stir gently through.
To serve: Cook the pappardelle pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Add 3/4 of the ragu sauce to pasta pot and add the pappardelle pasta to this sauce and toss to combine.
Serve the ragu and tossed pappardelle by grabbing hold of the pappardelle with tongs and gently twisting the tongs twice around and lifting up the pasta and place the pasta into the bowl forming a high nest formation then add an extra ladle of sauce around the base of the pasta nest and sprinkle with parmegano cheese and some of the remaining finely chopped parsley.
Buon appetito …
Recipe by, Kerryn Saffioti.