Schiaffoni with Fennel Seed Infused Meat and Mixed Mushroom Ragu

This recipe has been created for Garofalo by Italian chef Aldo Zilli.
Toscana is celebrated for a rustic cuisine that showcases simple ingredients in flavorful dishes, like this recipe for garofalo Schiaffoni Pasta cooked in a wild-mushroom ragù.

Preparation Time

1 hour

Portions

4

Difficulty

medium

Ingredients

  • 400g Garofalo Schiaffoni

  • Diced Pork (from shoulder) 1-2cm dice 120g

  • Diced Beef (shin or chuck) 1-2cm dice 120g

  • Carrot (finely chopped) 4tbsp

  • Onion (finely chopped) 4tbsp

  • Celery (finely chopped) 4tbsp

  • Fennel seeds (lightly toasted and crushed) 4tsp

  • Red wine 600ml

  • Chopped tomatoes 200g

  • Mixed Mushrooms: oyster, shiitake, chestnut & button (lightly fried with oil, salt, pepper and garlic) 200g

  • Rosemary 2 sprigs

  • Bayleaf 2

  • Chicken stock 1ltr

  • Salt and pepper to taste

  • Parmesan cheese 4tbsp

  • Extra virgin olive oil 4tbsp

  • Chopped Parsley 4tbsp

Product used

Preparation

  • 1

    - 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.

  • 2

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

  • 3

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

  • 4

    - 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.

  • 5

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

  • 6

    - 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.