Pappardelle Veal Bolognese

Braised European Veal, Oyster Mushrooms, Vegetables, and Parmigiano

Chef Al Di Meglio of Barano | Brooklyn, NY
Yield: 8-12 servings

Adapted by StarChefs | August 2020

INGREDIENTS:

Papardelle:
200 grams durum flour, sifted
130 grams semolina flour, sifted
72 grams 00 flour, sifted
15 grams salt, sifted
250 grams eggs

Ragu:
1½ pounds veal butt tender
Cornstarch
½ Spanish onion, diced medium
1 carrot, diced medium
4 ribs celery, diced medium
1 pound Smallhold oyster mushrooms torn to bite size pieces
1 cup dry white wine
2 cups veal stock

To Assemble and Serve:
2 cups Parmigiano Reggiano
½ bunch parsley leaves
1 cup coarse garlic bread crumbs

METHOD:

For the Pappardelle:
To the bowl of a stand mixer fitted with a hook, add flours and salt. Mix in eggs. Continue to mix until dough is smooth, elastic, and firm (not wet). Rest dough overnight. Rollout dough and flatten until 1/16-inch thick. Cut into 1-inch strips. 

For the Ragu:
Heat oven to 375°F. In a heavy pot over high flame, heat oil. Season veal with salt and pepper, coat in cornstarch, and sear on all sides. Remove veal and reserve. To the same pot, add onion, carrot, and celery. When golden brown, add mushrooms. Deglaze with wine and reduce until dry. Add veal stock, return veal to pot, cover, and braise in oven for 2 hours. Cool in liquid. Shred veal and mix back into braise.  

To Assemble and Serve:
Bring a large pot of water to boil. In a pan, warm Ragu. Drop pasta in boiling water and cook until almost al dente; drain. Transfer pasta to pan with Ragu; combine. After 2 minutes, add 1 cup cheese, tossing to combine. Finish with parsley. Transfer to serving plate. Garnish with some breadcrumbs and more cheese. Serve immediately.

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