🍝 Pappardelle with Neapolitan ragù

Name: Pappardelle with Neapolitan ragù
Total time: 240 min
Yield: 6
Cuisine: Italy · Campania
Ingredients: 500 g pappardelle; 500 g beef chuck in large pieces; 400 g pork ribs or shoulder; 1.2 kg tomato passata; 2 onions, finely chopped; 200 ml red wine; 2 tbsp olive oil; Salt and basil

Origin: Italy · Campania

630kcal

per serving · 350 g

180kcal

per 100 g

33 gProtein9.5 g / 100 g

24 gFat7 g / 100 g

77 gCarbs22 g / 100 g

This dish pairs wide pappardelle with Neapolitan ragù, a sauce in which large pieces of beef and pork cook for hours in tomato with onion and red wine. The meat turns meltingly tender and the sauce deep, dark and glossy. In Naples the sauce often dresses the pasta while the meat follows as a second course, but here it is shredded into the ragù.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: beef, pork

Not veganbecause of: beef, pork

Contains porkbecause of: pork

Contains glutenbecause of: pappardelle pasta

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

pappardelle pastabeefporktomatoonionred wine

Recipe

6 servings240 min

Ingredients

500 g pappardelle
500 g beef chuck in large pieces
400 g pork ribs or shoulder
1.2 kg tomato passata
2 onions, finely chopped
200 ml red wine
2 tbsp olive oil
Salt and basil

Method

Brown the beef and pork in the oil in a heavy pot, then add the onion and cook until soft.
Pour in the wine and let it evaporate.
Add the passata, season and bring to a bare simmer.
Cook partly covered for 3–4 hours, stirring occasionally, until the meat is very tender; shred it into the sauce.
Cook the pappardelle, drain and toss with the ragù and basil.

How to make it lighter

Choose lean beef and trim visible fat from the pork.
Chill the sauce and lift off the solidified fat before reheating.
Keep the pasta to about 80 g dry per person and add a salad.

History

Ragù napoletano is a centuries-old Sunday tradition in Naples, where the sauce is famously left to "pippiare", or barely simmer, for many hours. Unlike the Bolognese style, it uses whole cuts of meat rather than minced meat. Pairing it with pappardelle is a home variation; in Naples it is more often served with ziti or rigatoni.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →