Schiaffoni with Fennel Seed Infused Meat and Mixed Mushroom Ragu

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Step 1

Preparation Time

Step 2

Preparation

Step 3

- To make the ragu lightly fry the carrot, onion and celery in a deep sided frying pan with a splash of oil, rosemary and bay leaf.

Step 4

- Once they start to caramelise, add the diced meat (seasoned well beforehand) and fry for 3-4 minutes until browned on all sides.

Step 5

- Add the fennel seeds and mix in, followed by the wild mushroom (already sautéed).

Step 6

- After 1 minute add the red wine to deglaze the pan, and allow to reduce by 2/3. Pour in the chopped tomatoes and chicken stock and bring to a simmer.

Step 7

- Cover with a lid or carte touché and simmer gently for 1-2 hours, until the meat is tender and the sauce has thickened.

Step 8

- Check the seasoning and remove the rosemary stalk and bayleaf. Boil the pasta in boiling salted water and toss into the ragu, add the chopped parsley, Season if needed. Using tongs, place the pasta on a pasta bowl and drizzle with extra virgin oil and sprinkle with grated Parmesan cheese.