Pasta with osso buco ragù
Recipe for pasta with a bolognese-style ragù made from osso buco.
Servings 4 people
Ingredients
- 1,2 kg osso buco bone-in shin slices (veal or beef)
- 2 large carrots, diced
- 1 leek, sliced into rings
- 1 onion, roughly chopped
- 3-4 cloves garlic, grated or crushed
- 500 ml beef stock
- 400 ml white wine
- 200 ml whipping cream (38% fat)
- 3 tbsp tomato purée
- 3 sprigs thyme
- 3 sprigs rosemary
- 1 bay leaf
- 2 tbsp plain flour, plus extra for coating the meat
- 50 g butter
- Oil
- Salt and pepper
- 500 g pasta
- Parmesan and fresh thyme, to serve (optional)
Instructions
- Toss the pieces of osso buco in the flour so all sides are coated.
- Heat the butter and a little oil in a large casserole and brown the meat well on all sides, then season with salt and pepper.Lift out the pieces and set them on a plate.
- In the same pan, sauté the onion, carrots, leek and garlic for about 5 min. before adding the tomato purée and cooking it with the vegetables for a couple of minutes.
- Sprinkle over 2 tbsp plain flour, heat through, then pour in the white wine and let it reduce slightly over medium heat.
- Return the meat to the pan, tie the herbs together and add the bundle. Pour over the stock and let the dish simmer, covered, for a good 4 hours. Stir a couple of times along the way.
- Lift out the meat, pull the pieces apart and shred the meat with two forks.
- Meanwhile, reduce the sauce well over high heat and remove the herb bundle.
- Return the shredded meat to the sauce, add the cream and heat through over high heat while the pasta cooks.
- Drain the pasta, season the sauce to taste with salt and pepper, and toss the pasta in the sauce.
- Serve straight away, topped with grated Parmesan and fresh thyme if you like.