Pappardelle with Beef
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Pappardelle with Slow-Cooked Beef & Barolo Wine Ragù & Parmesan

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.

Find recipe card here 

Photo by: Alessio Noe

INGREDIENTS (Allergens in bold and underlined): Fresh pasta (Wheat flour, Egg, Durum Wheat flour, Salt)

Beef Shin & Barolo Ragu: Beef Shin (38%), Onion, Barolo Wnie (Sulphites) (13%), Beef Stock, Carrot, Celery, Tomato Pruree, Garlic, Olive Oil, Salt, Black Pepper, Bay Leaf

GARNISH INGREDIENTS: Parmesan Cheese (Milk)

  1. Bring a large saucepan of salted water to the boil.
  2. Cook the pappardelle in the boiling water for 3-4 minutes until 'al-dente' (check a strand before removing from the pan). Stir often to avoid the pasta strands sticking together.
  3. Whilst the pasta cooks, put the ragù in a large pan, add 1-2 tbsp (20ml) of cooking water, cover with a lid and heat until steaming. Once steaming, turn heat off.
  4. Transfer the pasta to the ragu. Scatter with the parmesannce cooked, use tongs to transfer the pappardelle to the ragù. Buon appetito!

Pappardelle with Beef Shin Ragù

Grams Calories
Pappardelle 160g
454kCal
Beef Shin Ragù 160g 245kCal
Parmesan 10g 25kCal

 

Story

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.

Find recipe card here 

Photo by: Alessio Noe

Ingredients in (bold and underlined )

INGREDIENTS (Allergens in bold and underlined): Fresh pasta (Wheat flour, Egg, Durum Wheat flour, Salt)

Beef Shin & Barolo Ragu: Beef Shin (38%), Onion, Barolo Wnie (Sulphites) (13%), Beef Stock, Carrot, Celery, Tomato Pruree, Garlic, Olive Oil, Salt, Black Pepper, Bay Leaf

GARNISH INGREDIENTS: Parmesan Cheese (Milk)

Method:

  1. Bring a large saucepan of salted water to the boil.
  2. Cook the pappardelle in the boiling water for 3-4 minutes until 'al-dente' (check a strand before removing from the pan). Stir often to avoid the pasta strands sticking together.
  3. Whilst the pasta cooks, put the ragù in a large pan, add 1-2 tbsp (20ml) of cooking water, cover with a lid and heat until steaming. Once steaming, turn heat off.
  4. Transfer the pasta to the ragu. Scatter with the parmesannce cooked, use tongs to transfer the pappardelle to the ragù. Buon appetito!

Nutrition

Pappardelle with Beef Shin Ragù

Grams Calories
Pappardelle 160g
454kCal
Beef Shin Ragù 160g 245kCal
Parmesan 10g 25kCal