Pappardelle...they used to be my late grandfather Nonno Nicola's favourite cut of pasta and for some reason I have inherited many of his traits...his taste in pasta and loud voice especially! Pappardelle are like a thick fettucini, they are fabulous in the version made with egg. Naturally buttery this pasta is perfect in this dish to soak up all the goodness of the ragu!


  • 1 Veal Ragu Recipe (you can find it in the Meat section of the recipe box)
  • 500g pappardelle al uovo (the ones made with egg, or regular flour)
  • 2 tbsp butter
  • 1 tsp salt
  • 1 tbsp ground pepper
  • 1/2 cup parmigiano reggiano with 4
  • 6 extra tbsp for garnishing
  • 1/2 cup chopped chives
  • 1/2 cup chopped parsley
  • 4 to 6 tbsp white truffle oil


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.

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