Stevie Parle's ragù bianco
Stevie’s sustainability credentials
‘Sustainability is at the heart of everything we source for our Soho pasta restaurant Pastaio – often regenerative, strictly seasonal, usually British. We never compromise where produce is concerned.’
Stevie’s tips for sustainable sourcing
‘Often overlooked, veal is an excellent choice for those looking to make sustainable dietary decisions. Veal is a by- product of the dairy industry and cooking with it reduces waste by ensuring that all parts of dairy production are utilised and our dairy farmers have another revenue source to help to create farms that work both for people and for nature. This approach is not only economically smart, but also crucial for a sustainable food system, as it maximises resources and minimises environmental impact.’
Why have you chosen this recipe?
‘This is bolognese’s more glamorous cousin, and a great recipe to have in your repertoire. It transforms veal into a delicious, savoury sauce that pairs beautifully with pasta or polenta, enriching meals with flavour and nutritional value. This recipe uses fresh pasta, but if you want to use a shop-bought dried pasta instead, I would go for a large shape like paccheri or mezze maniche.’
Recipe information
Yield
Serves 6
Ingredients
For the ragù
For the pasta
To serve
Preparation
Step 1
For the ragù, heat the oil in a heavy-bottomed casserole, add the pancetta and fry until crispy. Add the onions, celery, fennel, herbs, chilli and lots of freshly ground black pepper. Season well with salt. Cook this long and gently, stirring, until sweet and completely soft – about 40 minutes.
Step 2
Add the pork and veal mince, turn up the heat and fry until no longer pink, breaking it up if it has clumped together.
Step 3
Add the milk, wine and lemon zest, and cook slowly for 2-3 hours on the hob. When finished, the ragù should be rich and smooth. Season with nutmeg and salt and pepper to taste.
Step 4
Meanwhile, pour the pasta and semolina flours onto a surface and make a well in the centre. Add the eggs and, using a fork and a dough scraper, incorporate into the flour.
Step 5
Knead well for about 10 minutes until you have a glossy dough that is neither sticky nor stubborn. (You could use a mixer with a dough hook.) Rest for at least 30 minutes.
Step 6
Using a pasta machine, roll the dough into long, thin strips, folding as you roll and putting it back through the machine. The aim is to create a strong, silky sheet of pasta. Cut this into wide ribbons using a large knife, or a zig-zag cutting wheel if you have one. Dust with semolina and set aside.
Step 7
When you are ready to eat, bring a large pan of well-salted water to the boil. Cook the pasta for around 3 minutes, or until al dente. Reserve a cup of the pasta cooking water.
Step 8
Drain and mix with the warm ragù. Add the butter and a handful of grated parmesan, with a splash of the pasta cooking water if needed, and fold together before serving.
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