Abu Dhabi, UAEThursday 4 June 2020

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

Ragout Pappardelle. Victor Besa / The National
Ragout Pappardelle. Victor Besa / The National

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


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)

Ragout pappardelle. Victor Besa / The National
Ragout pappardelle. Victor Besa / The National


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).


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Updated: April 24, 2018 01:53 PM



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