Pappardelle originate in Tuscany, a region known for rich, hearty sauces. Pappardelle is one of the thickest flat pastas, making it the perfect size to sop up hearty meat sauces. The word pappardelle comes from the verb pappare, which means to “gobble up”, and is the perfect complement to our ragù.
This simple lamb ragù is a reflection of the historical poverty of the Basilicata. “The region’s rocky, rugged landscape is ideal for raising sheep but not much else.” The secret to our spectacular lamb ragù is time, and lots of it. Allowing each simple but essential element to meld together and transform into something even greater...
INGREDIENTS (allergens in bold): Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt), Lamb, Tomatoes, Red Wine (Sulphites), Celery, Onion, Carrot, Olive Oil, Mint, Garlic, Rosemary, Thyme, Bay Leaf, Salt, Black Pepper
GARNISH INGREDIENTS: Parmesan Cheese (Milk)
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Artisan Pappardelle with Slow-Cooked Lamb Ragu
|Slow-Cooked Lamb Ragù||155g||240kCal|
Please note the above nutritional guidance is based on our estimates only.