- 3 1/2 pounds boneless veal shoulder, cut into 3-inch chunks
- Salt and freshly ground pepper
- All-purpose flour, for dusting
- 1/2 cup extra-virgin olive oil
- 1 large sweet onion, finely chopped
- 4 garlic cloves, minced
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground fennel
- 1 1/2 cups dry red wine
- 2 28-ounce cans Italian whole tomatoes, drained and chopped
- 4 cups chicken or veal stock
- 1 1/2 tablespoons minced rosemary
- 2 pounds fresh pappardelle
- Freshly grated Parmigiano-Reggiano
- Season the veal with salt and pepper and dust with flour, tapping off the excess. In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil. Add the veal and cook over moderately high heat until browned all over, about 12 minutes. Transfer the veal to a plate.
- Add the remaining 1/4 cup of oil to the casserole. Stir in the onion, garlic, coriander, and fennel and cook over low heat for 5 minutes. Add the wine and boil until reduced to 1/3 cup, 5 minutes. Add the tomatoes and cook over moderately high heat for 5 minutes. Add the stock and rosemary and bring to a boil. Add the veal, cover partially and cook over low heat until very tender, 2 hours.
- Remove the meat and shred it. Boil the sauce until slightly reduced, about 10 minutes. Stir in the meat.
- In a large pot of boiling salted water, cook the pappardelle until al dente. Drain and return to the pot. Add the ragu and toss over low heat until the pasta is coated. Serve with cheese at the table.