Pappardelle with ragù

Pappardelle with ragù

Total: 2 hr 30 Min. | Active: 1 hr
Nutritional value / person: 486 kcal
, Fat: 20 g
, Carbohydrate: 43 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 pork steak (approx. 200 g)
1 raw pork bratwurst (approx. 130 g)
1 onion
1 garlic clove
1 sprig rosemary
1 tbsp olive oil
1 veal shank (approx. 250 g)
1 dl red wine
1 glass puréed tomatoes (approx. 350 g)
1 dl water
1 tsp sugar
1 tsp salt
a little pepper


2 rolls of pasta dough (approx. 250 g)
salted water, boiling
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One cooking pot with a lid

How it's done


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.


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.

Good to know
Tip: Prepare double the quantity of ragù and freeze half. Keep for approx. 1 month.

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