Pappardelle originate in Tuscany, 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 edition 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 so they come across as softer. Our beef and Barolo ragù gently simmers for hours and hours until reaching a consistency so silky 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.
Photos by: @NibblingLDN, @Tangoraindrop, Alessio Noe
INGREDIENTS (Allergens in bold and underlined):
Pappardelle (Wheat Flour, Egg, Durum Wheat Flour, Salt),
Beef Shin & Barolo Ragu: Beef Shin (38%), Onion, Barolo Wine (Sulphites) (13%), Beef Stock, Carrot, Celery, Tomato Puree, Garlic, Olive Oil, Salt, Black Pepper, Bay Leaf
GARNISH INGREDIENTS: Parmesan Cheese (Milk)
Find recipe card here
Pappardelle with Beef Shin Ragù
|Beef Shin & Barolo Ragù||160g||245kCal|