How to make ... La Petite Maison's Ragout Pappardelle

Rifky Sadhakathullah, head chef at La Petite Maison Abu Dhabi, guides on constructing this hearty dish, one that will impress your dinner guests every time. Serves 2 people Ingredients: 180g pappardelle 150g veal cheeks 40ml of extra virgin olive oil 15g carrots cut into cubes 15g celery cubed 1 large sweet onion, sliced 200g cherry tomatoes blended A clove of garlic 40g white button mushrooms Salt and freshly ground pepper 1 tablespoon of tomato paste Grated parmesan (as much as you like) Method: ▶ Firstly, caramelise the carrot and celery. Then remove from the pan. ▶ Next, sweat the onion until quite soft; it does not matter if they take a little colour. ▶ Then put the carrot and celery back, add the mushroom and season with some of the salt. ▶ Add the tomato paste and cook out. Add the meat and the rest of the seasoning. ▶ Finally, add the tomato mix and cook with the lid on until the meat is soft. ▶ The beef ragout is added to the pappardelle and then garnished with grated parmesan. ▶ The pappardelle pasta must be cooked last-minute (in salted water) and for a very short time, as instructed on the packaging (al dente preferred). ___________________ Read more: How to make ... Classic Lobster Thermidor How to make ... Limo's Lomo Saltado How to make... Hakkasan's famous crispy duck salad Your essential guide to things to do in Abu Dhabi and Al Ain ___________________

How to make ... La Petite Maison's Ragout Pappardelle

La Petite Maison Abu Dhabi head chef Rifky Sadhakathullah guides on on constructing this hearty dish