Italian Pappardelle with Ragu & Mushrooms

A delicious recipe by Pure Mushrooms that the whole family will love.

Preparation Time: 30 minutes

Serves: 6

Ingredients

• 3 thick slices Osso Buco

• flour

• 3 tbsp olive oil

• 3 cloves of garlic - crushed

• 1 brown onion - diced

• 1 carrot - grated

• 1 small zucchini - diced

• 1 celery stalk - diced

• 300 gm Swiss/white mushrooms - sliced

• 300 gm tomatoes - diced

Method

Pat the Osso Buco dry and dust both sides with flour and a pinch of salt and pepper. Heat 2 tbsp of the olive oil in a large pot over medium heat. Add the Osso Buco and brown wel on both sides, transfer to a plate and set aside.

Add remaining olive oil (1 tbsp) in the pot over medium heat. Then add, the garlic, onion, carrot, zucchini, celery and mushrooms. Stir-fry for 5 minutes or until the onion and mushrooms are golden. Add the tomatoes and stir for 2 minutes. Then add the red wine and cook for 3 minutes. Add the stock, passata, basil, parsley, bay leaves and the browned meat. Reduce heat to low and slow cook for 2 - 3 hours or until meat is tender and falls off the bone.

Take the meat out and remove the bones from the sauce. Shred the meat and add back to the sauce and leave on low heat until served.

Cook the pasta according to the packet instructions. Serve the pasta with some olive oil, ragu and garnish with some fresh basil and Parmesan.

Recipe Courtesy of: Pure Mushrooms