Veal Papardelle

What better meal could there be for a cold, miserable day. There’s nothing quite like a slow cooked casserole to fill the house with a warm, fragrant scent that just gets better and better the longer it cooks. This pasta dish is just amazing – a flavour filled sauce over lovely pasta. You can’t beat it! It’s my favourite meal of 2010 so far!

INGREDIENTS:
For the marinade:
800g veal osso bucco
400ml red wine
2 sprigs fresh thyme
1 sprig fresh rosemary
4 bay leaves
4 cloves garlic (bruised)

For the sauce:
2 tablespoon plain flour
1 small carrot (thinly diced)
1 onion (thinly diced)
1 stick celery (thinly diced)
salt & pepper
½ cup tomato passata
300ml beef stock
½ cup parmesan cheese (freshly grated)
Papardelle pasta (dried or FRESH)
1 tablespoon butter

DIRECTIONS:
Marinade the veal in a plastic bag in the wine, thyme, rosemary, bay leaves and garlic for 24 hours in the fridge.

Preheat oven to 150ºC.

Remove the veal from the marinade and pat dry with paper towels – keep the marinade. Dust the veal with the flour and shake off any excess. Heat a large frying pan with the olive oil over a moderate heat then fry the veal each side for 2 minutes until browned. Remove from the pan and set aside. Add the onion, carrot and celery to the pan and fry gently for 4-5 minutes until soft. Spoon the onions into a large casserole pan or dish with a lid. Add the meat and any juices that have accumulated to the casserole together with the marinade, beef stock and tomato passata. Season well with salt & pepper. Place on the lid and cook for 4 hours in the oven, stirring every hour. Add a little more water if it becomes too dry.

Take out the meat and remove any fat and the centre bone. With a teaspoon handle, scoop out the marrow add to the sauce along with the meat. Discard the bone. Pick out the rosemary, thyme stalks and bay leaves and discard. Transfer the sauce to a food processor and pulse till you have a thick, chunky sauce. Return to the pan and add half the parmesan. Stir to combine then keep hot over a low flame.

Cook your papardelle pasta to the packet instructions (or for 3 minutes if using fresh) and drain quickly return to the pan with the butter. Spoon in plenty of the sauce and stir carefully to coat the papardelle. Tip into a large bowl, sprinkle with more parmesan and a drizzle of extra virgin olive oil and serve immediately.

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