Veal and pancetta ragu with rigatoni
Pasta / Winter / Emma Knowles / Serves: 6

30 gm dried porcini mushrooms, soaked in ¼ cup warm water for 30 minutes
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
1 carrot, coarsely chopped
2 cloves garlic, coarsely chopped
60 ml (¼ cup) olive oil
30 gm butter
3 sprigs thyme
1 fresh bay leaf
100 gm pancetta, finely chopped
1 kg minced veal
2 tsp plain flour
2 tbsp tomato paste
¼ tsp freshly, finely grated nutmeg
125 ml (½ cup) dry red wine
250 ml (1 cup) beef stock
125 ml (½ cup) milk
¼ cup (loosely packed) oregano leaves
2 chicken livers, minced
60 ml (¼ cup) pouring cream
400 gm dried rigatoni

To serve: finely grated parmesan


We cooked with steak mince, reduced the porcini adding finely chopped Portobello mushrooms, and omitting the pancetta and chicken livers.


Gourmet Traveller magazine

Finely chop porcini and reserve liquid.

Process onion, celery, carrot and garlic in a food processor until finely chopped.

Heat olive oil and butter in a large heavy-based saucepan over medium heat, add onion mixture and cook, stirring occasionally, for 10 minutes or until very soft.
Add thyme, bay leaf and pancetta and cook for another 5 minutes.
Add minced veal and cook for 3-4 minutes or until just browned, breaking up the mince with a wooden spoon as you go.
Add flour and cook for another minute.
Add tomato paste, nutmeg and wine, increase heat to high and cook for 3 minutes or until wine has reduced.
Add porcini, reserved liquid and half the stock, season to taste with sea salt and freshly ground black pepper, reduce heat to low, cover and cook for 1 hour, stirring occasionally.
Add remaining stock and milk, cover and cook for another 30 minutes.
Season to taste, add oregano, liver and cream and cook for another minute.

Meanwhile cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan.
Add ragù, toss to coat and serve immediately with finely grated parmesan.