This dish is, quite literally, fit for a king. This is because this special ragù is enriched with Barolo wine, known both as the ‘King of Wines’ and the ‘Wine of Kings’. Native to the region of Piedmont, which we’re visiting vicariously this week, Barolo is produced in just eleven villages across the province of Cuneo, and is made from the Nebbiolo grape. There is evidence of the cultivation of land to best support the growth of this varietal dating back over 2,500 years, helping us understand why this wine has so firmly ensconced itself in the gastronomy of Piedmont. Despite the restrictions on its production, Barolo is popular across Italy and the world. In fact, some 20% of Italians would select this wine to accompany their most significant celebratory meals!
Despite the royal associations of our Barolo wine, the beef shin component of this ragù tells a more humble tale. Dating back to the Middle Ages, beef shin was a cheap cut of meat often used by Piemontese peasants in their cooking. Traditionally, the beef was cooked very slowly in a large pot over an open fire with a range of foraged herbs available in peasant gardens, like rosemary. The inclusion of these aromatics will, we imagine, have filled simple homes with a wonderful aroma, heralding a hearty dinner after a long day in the fields. When cooked in this manner, with an abundance of time and care, the beef becomes deliciously tender, falling off the bone. Paired with thick strands of pappardelle, which have their origins in the fourteenth century, our ragù is the pezzo forte (the pièce de résistance) of this special dish. Sprinkle with formaggio and enjoy a feast fit for kings.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Tomatoes, Beef Shin (Origin: Republic of Ireland) (26%), Beef Stock (contains CELERY Seeds), Onion, Carrot, CELERY, Barolo Wine (SULPHITES) (1%), Extra Virgin Olive Oil, Salt, Garlic, Sugar, Bay Leaf, Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .
Calories per serving: 691kcal
Following nutritional information is per 100g:
- Energy 786kJ
- Calories 188kcal
- Fat 3.4g
- Of which saturates 1.3g
- Carbohydrates 29.5g
- Of which sugars 3.6g
- Protein 9.7g
- Salt 0.5g