INGREDIENTS

INSTRUCTIONS

FOR THE RAGU
FOR THE PAPARDELLE
Chop the onion, carrot, celery and bacon finely. Heat the butter and oil in
a large frypan and add the vegetables and bacon and cook over a medium heat
until just softened. Remove the vegetables and set aside.
Add the diced veal to the pan the vegetables were cooked in, stirring until
the meat browns. Remove the pan from the heat and add the flour and the
white wine, stirring to ensure there are no lumps. Return the pan to the
heat and simmer until only a small amount of liquid is left.
Add the stock, tomatoes, tomato paste and herbs and turn the heat down to a
simmer and cook for approximately 45 minutes or until the meat is tender.
Return the vegetables to the pan and continue to cook for a further ten
minutes. Season to taste.
Meanwhile, a large pot of salted water to the boil. Add the papardelle
noodles and cook until "al dente". Drain quickly then return to the
saucepan. Add the olive oil, herbs, pepper and salt to taste and toss well.
Serve the ragu over the herb noodles.
Converted by MC_Buster.
Per serving: 1250 Calories (kcal); 106g Total Fat; (78% calories from fat);
15g Protein; 48g Carbohydrate; 87mg Cholesterol; 1101mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 20 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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