DifficultyEasy - Med - Hard
Olive Ragu Pangkarra Pappardelle
This Pangkarra Foods 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!
This Pangkarra Foods recipe for olive ragu pappardelle makes for a wonderful family meal, or an achievable, fancy pasta dish for your next dinner party. Get it on the go and finish off your to-do list while it cooks!
- 1x 375g packet Pangkarra 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 for frying and drizzling
- 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 Pangkarra 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, then drizzle with olive oil.