Ingredients

• 1lb - 450-500g ground veal (or a mix of veal and pork)
• 5oz -140g Pancetta
• 1 brown onion, finely chopped
• 2 cloves garlic, minced
• 2 small carrots, peeled finely diced
• 2 celery stalks, trimmed and finely diced
• 1 bay leaf
• ½ tsp dried rosemary leaves
• 1 cup dry white wine
• 2 cups chicken stock
• 1 cup heavy cream
• 1 cup grated Pecorino Romano cheese
• Freshly ground nutmeg, to taste
• Salt and black pepper, to taste
• Olive oil for cooking
• Fresh parsley, chopped, for garnish
• 4-6 serves pappardelle

Steps

• Step 1

  In a large heavy bottomed pot or Dutch oven over medium heat. Add olive oil and add the ground veal, pork and pancetta mix, breaking it up with a spoon. Slightly brown the meat until it’s cooked through.

• Step 2

  Add the chopped onion, carrot and celery and cook until soft. Add minced garlic and cook for another minute until fragrant.

• Step 3

  Pour in the white wine and let it simmer until it reduces to almost dry.

• Step 4

  Add in the chicken stock, cover and and simmer for about 75-90 minutes over very low heat.

• Step 5

  Get your salted pasta water ready.

• Step 6

  To the ragù, add the cream, a little freshly ground nutmeg, salt, and pepper to taste. Reduce another 10 minutes until the sauce reaches the desired thickness.

• Step 7

  In a large frying pan, add some of the ragù, then drain and add the pasta directly. Mix well and  off heat, stir in the grated Pecorino Romano cheese, allowing it to melt into the sauce.  Toss and mix a few times and serve the white ragù garnished with chopped fresh parsley.

• Step 8

  This unique white ragù combines the richness of cream and Pecorino Romano with the savoury flavours of veal, beef, pork and a touch of nutmeg, creating a delicious and indulgent dish. Enjoy!

Little Tips

Double the quantity and freeze it for quick meals.