In a pot warm the veal ragu until a light simmer. Reserve on low heat
In a large pot bring 2-3L of salted water to a rolling boil. Add in the pappardelle and let them cook as indicated in the directions. Drain and put them back into the pot. Add in the butter, salt, pepper and cheese. Stir together until all of it is incorporated.
Add in 1/3 of the Veal Ragu and stir together.
Plate this dish starting with 1 tablespoon of parmesan cheese sprinkled at the bottom of the dish. Then arrange the pappardelle into what looks like a little nest. Scoop on some extra Veal Ragu and sprinkle with some extra cheese, chives and parsley. Then drizzle some extra truffle oil over the top. This is optional, and you can completely omit it if you please.