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
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)
▶ 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).