White Veal Ragu, Casarecce & Tarragon Pangratatto

White Veal Ragu with Tarragon Pangrattato from Sabrina Gidda. Hearty, rich veal ragu with casarecce pasta, topped with a flavoursome, crunchy pangrattato for the perfect bite!

2-4

Ingredients

600g minced rose veal
3 x cloves finely sliced garlic
3 x sprigs thyme
2 x sprigs rosemary
1 x large carrot brunoise
2 x large celery brunoise
1 x small leek finely chopped
1 x small white onion finely diced
1 tsp chilli flake
1 x tsp fennel seeds
250ml dark chicken stock
200ml double cream / Oat cream
Salt
Black Pepper
Extra Virgin Olive Oil
Small handful Flat leaf parsley
Picked lemon thyme leaves
Small handful Tarragon
2 x Amalfi lemons
Little bit of Parmesan
150g old bread (no crust / to make breadcrumbs)
500g fresh casarecce pasta

Method

Print Recipe

Bring a large saucepan of water to the boil and season liberally with fine salt.
In a large saute pan, add a glug of olive oil and begin to brown the mince. Add the finely diced, carrot, celery, leek, onion and garlic, fennel seeds and be careful not to colour. Saute until the vegetables start to soften – season liberally with salt, chilli flake, black pepper.
Turn the heat up and add the stock, reduce by half and allow to simmer with the lid on
Blitz your stale bread in a food processor until an even crumb. In a frying pan add a glug of olive oil, breadcrumbs and over a medium heat, toast until golden. Season well with Maldon salt, the zest of a lemon, lemon thyme and finely chopped parsley. Set aside
Check the ragu seasoning and finish with the cream / mascarpone stirring well.
Cook your pasta until almost completely cooked, drain pasta from the cooking pan and add to the ragu along with a ladle of cooking water if needed. Finish with finely chopped tarragon & squeeze of fresh lemon juice.
Toss well before plating.
Serve in a beautiful dish, with the crispy pangratatto and drizzle of extra virgin olive oil.

Ingredients

600g minced rose veal
3 x cloves finely sliced garlic
3 x sprigs thyme
2 x sprigs rosemary
1 x large carrot brunoise
2 x large celery brunoise
1 x small leek finely chopped
1 x small white onion finely diced
1 tsp chilli flake
1 x tsp fennel seeds
250ml dark chicken stock
200ml double cream / Oat cream
Salt
Black Pepper
Extra Virgin Olive Oil
Small handful Flat leaf parsley
Picked lemon thyme leaves
Small handful Tarragon
2 x Amalfi lemons
Little bit of Parmesan
150g old bread (no crust / to make breadcrumbs)
500g fresh casarecce pasta

Method

Bring a large saucepan of water to the boil and season liberally with fine salt.
In a large saute pan, add a glug of olive oil and begin to brown the mince. Add the finely diced, carrot, celery, leek, onion and garlic, fennel seeds and be careful not to colour. Saute until the vegetables start to soften – season liberally with salt, chilli flake, black pepper.
Turn the heat up and add the stock, reduce by half and allow to simmer with the lid on
Blitz your stale bread in a food processor until an even crumb. In a frying pan add a glug of olive oil, breadcrumbs and over a medium heat, toast until golden. Season well with Maldon salt, the zest of a lemon, lemon thyme and finely chopped parsley. Set aside
Check the ragu seasoning and finish with the cream / mascarpone stirring well.
Cook your pasta until almost completely cooked, drain pasta from the cooking pan and add to the ragu along with a ladle of cooking water if needed. Finish with finely chopped tarragon & squeeze of fresh lemon juice.
Toss well before plating.
Serve in a beautiful dish, with the crispy pangratatto and drizzle of extra virgin olive oil.