Pappardelle originate in Tuscany, a region known for rich, hearty sauces. Pappardelle is one of the widest flat pastas, making it the perfect size to sop up meat sauces. The word pappardelle comes from the verb pappare, meaning to “gobble up”, which is exactly what this pasta, and people who eat it, do.
Our chefs slowly - carefully - brown pieces of beef shin until they take on a deep, burnished hue. We have selected a fabulously rich and aromatic barolo, the 'king of wines', to add incredible depth and flavour to this limited edtiion ragù. A big, powerful, tannic wine, barolo needs to be matched with foods of similar weight. We pair our barolo with thick, wide pappardelle pasta and meaty ragù, as the tannins from the wine bind to the food proteins and come across as softer. Our beef and barolo ragù gently simmers for hours and hours until reaching a consistency so silky, so gelatinous, that it ceases to cling to the bone and yields to become the glorious focal point of this rich, intensely meaty ragù. This sauce pairs perfectly with our handmade pappardelle, which are the ideal size to catch the sauce.
This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago using only milk, salt and rennet.
Photo by: @lavenderandlovage
(Allergens in bold and underlined)
Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt), Beef Shin (52%), Onion, Tomato Puree, Celery, Carrot, Bay leaves, Thyme, Salt, Pepper, Extra Virgin Olive Oil, Barolo Wine (Sulphites), Stock
GARNISH INGREDIENTS: Parmigiano Reggiano (Milk, Salt, Rennet)
Find recipe card here
Pappardelle with Beef Shin Ragù
|Beef Shin Ragù||160g||163kCal|
Please note the above nutritional guidance is based on our estimates only.