dinner · everyday
Tagliolini with white veal ragù and colatura
A delicate milk-braised white ragù, seasoned with anchovy colatura, clinging to thin egg pasta.
- Time
- 120min
- Steps
- 7
Ingredients
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Allergens
Contains milk, egg, wheat and fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
If using sweetbreads, blanch them for 3 minutes, cool, peel off the membrane and chop finely by hand.
-
2
Heat the oil and soften the onion, carrot, celery and garlic with the thyme over medium-low heat for 12 minutes.
-
3
Raise the heat, add the veal (and sweetbreads) and cook, breaking it up, until no longer pink. Don't brown it hard.
-
4
Add the wine and reduce until almost gone. Stir in the colatura and stock and simmer gently, partly covered, for 45 minutes.
-
5
Add the milk and simmer 30 minutes more until creamy and thick. Remove the thyme stems and season.
-
6
Boil the pasta in salted water until just tender. Toss it into the ragù with the butter and a splash of pasta water.
-
7
Serve with Parmigiano and black pepper.
