Veal ragout fusilli

Friday - - Leisure -

Prep time: 15 mins Cook­ing time: 1 hour 35 mins Serves 8 6 tbsp ex­tra-vir­gin olive oil 1 medium car­rot, cut into small cubes 1 medium cel­ery rib, cut into small cubes 1 medium onion, finely diced 1 gar­lic clove, thinly sliced 200g thickly sliced veal ba­con, cut into small cubes 500g ground veal 200g tomato paste 200g thickly sliced baked tur­key ham, cut into small cubes 400ml veal stock 500g dry fusilli freshly grated pecorino, to serve

1 In a large casse­role, heat the olive oil. Add the car­rot, cel­ery, onion and gar­lic. Cook over mod­er­ate heat, stir­ring oc­ca­sion­ally, un­til soft but not brown, about 10 min­utes.

2 Add the veal ba­con and ground veal to the casse­role and cook, break­ing up the meat with a wooden spoon, un­til no longer pink, about 8 min­utes.

3 Add the tomato paste and cook over low heat, stir­ring oc­ca­sion­ally, un­til shiny and rust-coloured, about 10 min­utes.

4 Add the tur­key ham and stock to the casse­role and sim­mer over a mod­er­ately low heat, stir­ring oc­ca­sion­ally, un­til it is thick and saucy, about 1 hour and 15 min­utes. Sea­son with salt and pep­per.

5 Mean­while, cook the fusilli in a large pan of boil­ing salted wa­ter, stir­ring of­ten, un­til al dente. Drain and add to the casse­role. Stir well to coat the pasta. Trans­fer the pasta to shal­low bowls and serve im­me­di­ately with shav­ings of pecorino.

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