Prep time
MinutesCook time
MinutesServes
Adults
Medium
Difficulty
Easy - Med - HardOlive Ragu Pappardelle
This recipe for olive ragu parpadelle makes for a wonderful family meal, or an achievable, fancy pasta dish for your next dinner party. Get it on the go and finish of your to-do list while it cooks!
Ingredients
- 375g packet pappardelle
- 4 pork sausages
- 400g tinned tomatoes
- 300g veal (diced)
- 200g olives (pitted & chopped)
- 200g goat fetta
- 3 garlic cloves (crushed)
- 1 red onion (diced)
- 1 orange (juiced and zested)
- 1 cup red wine
- 1 rosemary sprig (finely chopped)
- ½ parsley bunch
- 3 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tbsp Vegemite
- 1 tsp paprika
- 1 tsp ground black pepper
- 2 tbsp brown sugar
- 500ml water
- olive oil
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, and 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 pappardelle and cook for 5 – 8 minutes until al dente.
- Drain the pappardelle from the water and serve into bowls.
- Spoon the ragu onto the pappardelle and top with the goat fetta and chopped parsley, and drizzle with olive oil.
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