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Olive Ragout Pappardelle

 

Ingredients

 

1x 375g Packet Pangkarra Pappardelle

4 Pork Sausage (premium)

300g Veal (diced)

200g Olives  (pitted & chopped)

1  Red Onion (diced)

3 Garlic Cloves (crushed)

1 Orange (juiced and zested)

1 Rosemary Sprig (finely chopped)

½ Parsley bunch

400g Tomatoes (tinned)

3 Tablespoons  Worcestershire sauce

1 Cup Red Wine

1 Tablespoon Tomato Paste

1 Tablespoon Vegemite

1 Teaspoon Paprika

1 Teaspoon Ground Black Pepper

2 Tablespoons Brown Sugar

500ml Water

Drizzle Olive Oil

200g Goat Fetta

 

Method

 

Heat a saucepan over a medium-high heat and add oil. Fry the veal until browned and remove to a bowl. Decrease the heat to medium and cook the pork sausages. Remove the sausages and place in the bowl with the veal.

Add the onion, garlic, orange zest and Rosemary, cook until tender/translucent. Add the tomato paste, paprika, pepper, Worcestershire sauce and orange juice and cook until slightly thickened. Add the red wine and brown sugar and cook off until reduced by half. Chop the pork sausages into 1cm pieces and add to the pot with the veal. Add the tinned tomatoes, water and Vegemite and stir to combine.Bring to the boil then reduce to a simmer. Cook with the lid on for approximately 1 - 2 hours or until the veal is breaking apart (Check the water level every 30 minutes to ensure it doesn’t dry out).

Bring a pot of water to the boil with a pinch of salt. Add the Pangkarra Pappardelle and cook for 5 – 8 minutes until al dente. Drain the Pappardelle from the water and serve into bowls. Spoon the Ragout onto the Pappardelle and top with the goat fetta and chopped parsley the drizzle with olive oil. 

 

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