TAGLIATELLE WITH VEAL AND PEA RAGU

Tagliatelle With Veal and Pea Ragu image

Make and share this Tagliatelle With Veal and Pea Ragu recipe from Food.com.

Provided by Terese

Categories Veal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

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Ingredients

450 g veal shoulder (or leg)
plain flour or all-purpose flour
3 tablespoons olive oil
salt & freshly ground black pepper
20 g butter
1 onion, finely chopped
1 garlic clove, sliced
1 carrot, finely chopped
1 stalk celery, finely chopped
1 cup white wine
5 sage leaves
200 g frozen peas or 500 g unpodded fresh peas
450 g fettuccine or 450 g linguine
butter
1/4 cup grated parmesan cheese
2 tablespoons chopped parsley

Steps:

Trim veal of any large bits of sinew or fat and cut into small pieces (about 2cm). Lightly dust the veal with flour and shake off any excess.
Heat a frying pan on high, add 2 tablespoons of the olive oil and fry the veal until brown all over (be careful not to overcrowd the pan; do it in two batches if necessary). Season with salt and pepper and set aside.
Heat a heavy-based saucepan and add the remaining oil and butter. When frothing, add the onion and garlic. Cook, stirring, for a couple of minutes before adding the carrot and celery, then season with salt and freshly ground pepper. Cook for about 5 minutes on medium until soft and lightly golden. Add the browned veal, the wine, sage leaves and a quarter of a cup of water. When it comes to the boil, reduce the temperature to a simmer, cover and cook for about 35 minutes (you may need to add just a little more water if there is not enough liquid). If you are using fresh peas, pod them and add them now. Otherwise continue to cook for another 10 minutes or until the veal has become meltingly tender, adding the frozen peas for the last couple of minutes.
To serve: cook pasta in plenty of salted boiling water until al dente; drain and toss through the veal and pea ragu. Add a knob of butter and a tablespoon of grated Parmesan cheese. Serve immediately, sprinkled with a little parsley, and offer more grated Parmesan on the side.
Note: This sauce can be made one or two days ahead of time up to the point where you have added and cooked the peas. Then gently reheat and proceed as before.
If using fresh peas, ensure you either pod them yourself or use ones that have been recently podded, as they quickly become mealy.

Nutrition Facts : Calories 840.9, Fat 27.3, SaturatedFat 9, Cholesterol 202.9, Sodium 320.9, Carbohydrate 93.7, Fiber 6.9, Sugar 7.5, Protein 43.4