Ingredients
Serves 4-6500g fettuccine
500g veal topside
200g fresh porcini mushrooms sliced
2 litre stock
1 onion fine diced
1 carrot fine diced
1 celery stalk fine diced
1 garlic clove chopped
1 red chilli chopped
1 teaspoon chopped sage
2 sprigs rosemary chopped
3 tbsp chopped parsley
1 tbsp basil paste
1 large spoon tomato paste
2 bay leaves
1 cup red or white wine
Method
Trim and dice the veal into 1cm squares.
Heat some olive oil in a braising pan, sauté onion and garlic until translucent, add the carrot, celery, chilli and herbs, and cook for a few minutes allowing all the vegetables to caramelise, add the veal and cook until well coloured, then add the tomato paste and mix thoroughly, add the porcini, deglaze with wine and add the stock and season.
Bring to boil and simmer for about 1 hour until meat is tender and sauce has reduced.
Check seasoning.
Cook fettuccine in plenty of boiling water until al dente. Dress with the ragu sauce.