Pappardelle with Slow-Cooked Beef & Barolo Wine Ragù & Parmesan (gf. avail.)
Pappardelle with Slow-Cooked Beef & Barolo Wine Ragù & Parmesan (gf. avail.)

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Pappardelle with Slow-Cooked Beef & Barolo Wine Ragù & Parmesan (gf. avail.)

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.

Photo by: Alessio Noe

INGREDIENTS (Allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Beef, Onion, White wine (Sulphites), Tomato, Basil, Salt, Pepper

GARNISH INGREDIENTS: Parmesan Cheese (Milk)

Find recipe card here.

Pappardelle with Beef Shin Ragù

Grams Calories
Pappardelle 165g 430kCal
Beef Shin Ragù 155g 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.

Photo by: Alessio Noe

Ingredients

INGREDIENTS (Allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Beef, Onion, White wine (Sulphites), Tomato, Basil, Salt, Pepper

GARNISH INGREDIENTS: Parmesan Cheese (Milk)

Recipe Card

Find recipe card here.

Nutrition

Pappardelle with Beef Shin Ragù

Grams Calories
Pappardelle 165g 430kCal
Beef Shin Ragù 155g 245kCal
Parmesan 10g 25kCal