If you follow me on Instagram, you probably saw me raving about Veal & Wild Mushroom Ragout Tagliatelle from Al Molo Restaurant in Weymouth. Well, I finally recreated it so that I could finally shut the f**k up about it. Luckily, Al Molo Staff are extremely nice and helpful and I managed to get the recipe off the Man himself – Headchef Giuseppe, who kindly sent me the recipe on Facebook.
I made a few tweaks to make it lactose intolerance friendly and I didn’t know the exact amounts so I just went for it and guessed, so below is the list of the ingredients and the method.
- 200g Tagliatelle
- 400g Veal Mince
- 1/2 Celery Stick
- 1 Small Carrot
- 1/4 White Onion
- 100ml Soya Cream
- 50ml White Wine
- 100g Wild Mushrooms (I used dry mushrooms, so I had to rehydrate them first)
- 1 Garlic Clove
- Chopped Parsley
- 1tbsp Olive Oil
- Black Pepper
- Grated Parmesan to garnish
- Boil a pan of water to cook your pasta and cook per instructions.
- Using a blender mix together carrot, onion and celery until it turns into a paste.
- Heat up a spoonful of olive oil in a large frying pan. Once the pan is hot add in mince and cook until brown.
- Add the splash of wine and let it simmer till it evaporates.
- Now add vegetable paste and cook for a couple of minutes, mix well.
- In a different pan, quickly fry off mushrooms, parsley and garlic (you can either mince it or crush it). If you crush it make sure you remove it from the pan before you add mushrooms to the veal mix.
- Mix up cooked veal mince and mushrooms, add soya cream (or real cream) and let it simmer for a minute or two.
- Mix in cooked tagliatelle with veal mince. Stir well and heat it through for a couple of minutes.
- Serve. Top off with freshly grated Parmesan and black pepper.
I love Veal because it’s very tender and juicy. This dish comes out like no other pasta dish I’ve ever had, it’s succulent, gentle, creamy and rich. My dish was nowhere near as perfect as Al Molo, but like I said I played a guessing game with the ingredients and amounts. Practise makes perfect though, so next time it’ll be even better, right?
Enjoy this with a glass of crips white wine or a bottle of golden ale.