Tagliatelle with veal and pea ragu
The sauce can be made a day or two ahead, then gently reheat. If using fresh peas, either pod them yourself or use ones that have been freshly podded, as they quickly become mealy.
Photo: Marina Oliphant
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- 450g veal shoulder or leg
- 3 tbsp olive oil
- Salt and freshly ground pepper
- 20g butter
- 1 onion, finely chopped
- 1 clove garlic, sliced
- 1 carrot, finely chopped
- 1 stick celery, finely chopped
- 1 cup white wine
- 5 sage leaves
- 1/4 cup of water
- 200g frozen peas or 500g unpodded
- fresh peas
- To serve
- 450g dried tagliatelle, fettuccine or linguine
- Knob of butter
- 1/4 cup grated parmesan
- 2 tbsp chopped parsley
Trim veal of any large bits of sinew or fat and cut into small pieces (about 2cm). Lightly dust with flour and shake off any excess. Heat a frying pan on high, add 2 tbsp olive oil and fry the veal until brown all over (do not crowd the pan; fry in two batches if necessary). Season with salt and pepper and set aside.
Heat a heavy-based saucepan and add the remaining oil and butter. When frothing, add the onion and garlic. Cook, stirring, for a couple of minutes before adding the carrot and celery, then season with salt and freshly ground pepper. Cook for about 5 minutes on medium until soft and lightly golden. Add the browned veal, the wine, sage leaves and water. When it comes to the boil, reduce the temperature to a simmer, cover and cook for about 35 minutes (you may need to add just a little more water if there is not enough liquid). If you are using fresh peas, pod them and add them now. Otherwise continue to cook for another 10 mins or until the veal has become meltingly tender. Add frozen peas just in time to heat through.
Cook pasta in plenty of salted boiling water until al dente; drain and toss through the veal and pea ragu. Add butter and 1 tbsp of parmesan. Serve immediately, sprinkled with a little parsley, with remainder of the parmesan on the side.