Serving size: Serves 4
Cuisine type: Italian
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Beef, Easy recipes, Pasta, Pork

Australian House & Garden recipe for pappardelle with veal, pork and sausage ragu.

INGREDIENTS

2 tbsp extra-virgin olive oil
2 onions, chopped
2 whole stalks celery, stalks and leaves chopped separately
6 large cloves garlic, finely chopped
500g minced veal
500g minced pork
2 coarse Italian sausages, casings removed, meat crumbled
2x 400g cans whole tomatoes
450ml chicken stock
½ cup (125ml) full-cream milk
1 tbsp chopped fresh thyme
400g dried pappardelle, or other long pasta, such as fettuccine, spaghetti or linguine
½ cup (50g) freshly grated parmesan, plus extra for serving

METHOD

1 Combine oil, onions and celery stalks in a large, heavy-based saucepan and cook over moderate heat until vegetables are tender and starting to brown, about 10mins. Add garlic and stir a further 1min.

2 Increase heat to high, add all meat and sauté until brown, breaking up sausage lumps, about 10mins. Stir in tomatoes with their juice, stock, milk and thyme. Bring to a gentle simmer and cook, uncovered, for 1hr 15mins, breaking up tomatoes with a wooden spoon (add extra stock if mixture becomes too thick). Season with salt and pepper.

3 Meanwhile, cook pasta in a large saucepan of boiling, salted water and drain. Transfer to a heated bowl, add ragu and scatter with chopped celery leaves and parmesan. Serve with extra parmesan on the side.

Recipes extracted from Pasta Rustica by Loukie Werle ($35, Penny Pig). Available from www.loukie.com.au and bookstores.