Pappardelle with ragù

Total time: 2hr 30m
Preparation Time: 60m

For 4 people


Katja (FOOBY Team)

Nutritional Information

Contains 486 Kcal, 33g Protein, 43g Carbohydrates, 20g Fat


  • Ragù
  • 1 pork steaks (approx. 200 g)
  • 1 raw pork bratwurst (approx. 130 g)
  • 1 onions
  • 1 garlic clove
  • 1 sprig rosemary
  • 1 veal shanks (approx. 250 g)
  • 1 tbsp olive oil
  • 1 glass puréed tomatoes (approx. 350 g)
  • 1 dl red wine
  • 1 dl water
  • 1 tsp sugar
  • 1 tsp salt
  • a little pepper
  • Pappardelle
  • 2 rolls of pasta dough (approx. 250 g)
  • salted water, boiling
  • Utensils
  • One cooking pot with a lid

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  • Ragù

    Cut the meat into approx. 2 cm cubes. Cut open the sausage, squeeze out the sausage meat.
  • Finely chop the onion, garlic and rosemary. Heat the oil in a cooking pot, brown the steak, sausage meat and shank for approx. 5 mins., remove from the pot. Briefly sauté the onion, garlic and rosemary in the same pot, return the meat to the pot.
  • Pour in the red wine and reduce almost completely. Add the tomatoes, water and sugar, season. Cover and braise for approx. 1½ hrs.
  • Remove the shank, steak and sausage meat from the sauce, pull apart using two forks, return to the pot and heat through.
  • Pappardelle

    Roll out the dough and cut into strips approx. 2 cm wide. Place the pappardelle on a well-floured tray or towel.
  • Cook the pappardelle in boiling salted water for approx. 1 min., drain. Plate up the pappardelle with the ragù.
  • Tip:

    Prepare double the quantity of ragù and freeze half. Keep for approx. 1 month.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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