
07 Jan Braised Veal Ragu and Pappardelle
By Chef Al di Meglio of Barano in Brooklyn

This recipe was developed for the 2020 Trusted Veal Takeout Promotion program in partnership with Starchefs and 15 chefs & restaurant owners in New-York, Boston, Providence, Philadelphia Portland (ME), Washington DC and Richmond.
Yield: 8-12 servings
Ingredients:
Preparation:
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.
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.
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.
Ingredients
Directions
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.
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.
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.