Tagliatelle with Veal and Mushroom Ragu
Ingredients
- 1/2 oz (15 g) dried porcini or other mushrooms
- 2 tbsp (30 mL) olive oil
- 2 tbsp (30 mL) butter
- 1 onion, finely diced
- 1 green bell pepper, finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
- 1-1/2 lbs (750 g) stewing veal, cut in 1/2-inch/1 cm cubes
- 1 lb (500 g) cremini or white mushrooms, coarsely chopped
- 1/2 cup (125 mL) chopped fresh parsley
- 1 tsp (5 mL) Salt
- 1/2 tsp (2 mL) dried rubbed savory
- 1/4 tsp (1 mL) dried rubbed sage
- 1/4 tsp (1 mL) dried thyme
- 1/4 tsp (1 mL) black pepper
- Generous pinch ground cloves
- 2/3 cups (150 mL) dry white wine
- 1-1/2 cups (375 mL) veal or chicken stock
- 1 lb (500 g) tagliatelle, fettucine or linguine
Preparation
Soak porcini mushrooms in 1 cup/250 mL warm water until soft. Reserving soaking liquid, drain. Chop finely.
In Dutch oven, heat oil and butter over medium heat; fry onion, green pepper, celery, garlic and porcini mushrooms until soft, about 10 minutes. Increase heat to high; add veal. Fry, stirring constantly, until meat is seared, about 3 minutes. Add cremini mushrooms; fry until soft, about 3 minutes.
Reduce heat to medium-high. Season with parsley, salt, savory, sage, thyme, black pepper and cloves. Stir in wine; cook, stirring often, until only about 2 tbsp/30 mL liquid pools on bottom, about 15 minutes. Stir in stock and reserved mushroom soaking liquid; reduce heat and simmer, covered, until veal is soft, 1-1/4 to 1-1/2 hours.
Meanwhile, in large pot of boiling salted water, cook pasta according to package instructions until al dente. Drain. Serve topped with veal mixture.
Makes 4 to 6 servings.
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