Stevie Parle's ragù bianco

Stevie’s sustainability credentials

‘Sustainability is at the heart of everything we source for our Soho pasta restaurant Pastaio – often regenerative, strictly seasonal, usually British. We never compromise where produce is concerned.’

Stevie’s tips for sustainable sourcing

‘Often overlooked, veal is an excellent choice for those looking to make sustainable dietary decisions. Veal is a by- product of the dairy industry and cooking with it reduces waste by ensuring that all parts of dairy production are utilised and our dairy farmers have another revenue source to help to create farms that work both for people and for nature. This approach is not only economically smart, but also crucial for a sustainable food system, as it maximises resources and minimises environmental impact.’

Why have you chosen this recipe?

‘This is bolognese’s more glamorous cousin, and a great recipe to have in your repertoire. It transforms veal into a delicious, savoury sauce that pairs beautifully with pasta or polenta, enriching meals with flavour and nutritional value. This recipe uses fresh pasta, but if you want to use a shop-bought dried pasta instead, I would go for a large shape like paccheri or mezze maniche.’