In this special ragù, our chefs slowly brown pieces of beef shin until they take on a deep, burnished hue, before deglazing with wine. This week, they’ve also selected a fabulously aromatic Barolo to add depth. Barolo is a full-bodied, tannic wine from Italy’s Piemonte, and is often described as one of the country’s - if not the world’s - best wines. In this respect, it’s the perfect wine to use in this special ragù, which gently simmers for hours, until the beef reaches a silky consistency and ceases to cling to the bone. We pair this rich ragù with fresh tagliatelle, which, as the good people of Bologna (where tagliatelle hail from) will testify, are perfect for sopping up every last morsel of this ragù.
Tagliatelle are a flat pasta, whose official width and thickness as stated by the Bolognese Chamber of Commerce are 6mm x 1mm. Legend states that tagliatelle was invented on the night of Annibale II Bentivoglio’s wedding to Lucrezia from the house of Este in 1487, by Lucrezia’s talented chef, after seeing her ribbon-like hairstyle. However, there is much speculation as to if this was actually true or a joke made up by humourist Augusto Majani in 1931.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
WHEAT Flour, EGG, Durum WHEAT Flour, Salt
Beef Shin (Origin: Republic of Ireland) (37%), Onion, Barolo Wine (SULPHITES), Beef Stock (contains CELERY seeds), Carrot, Olive Oil, CELERY, Tomato Puree, Garlic, Salt, Black Pepper, Bay Leaf
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
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Calories per serving: 632kcal
Following nutritional information is per 100g:
- Energy 795kJ
- Calories 190kcal
- Fat 3.4g
- Of which saturates 1.4g
- Carbohydrates 29.8g
- Of which sugars 3.6g
- Protein 9.7g
- Salt 0.5g