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