Food & Wine

Pappardelle with Tangy Veal Ragù

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Balsamic vinegar and red wine add a tangy bite to the hearty veal ragù. Have your butcher tie the veal shanks once around the center so they will hold together while browning.

Pairing Suggestion

The succulent, tangy flavors in this dish go well with the bright ripe fruit and medium body and tannin of wines made from the Sagrantino grape. Try the fairly expensive 1996 Arnaldo Caprai Sagrantino di Montefalco or the 1996 Antonelli Sagrantino di Montefalco.

Pappardelle with Tangy Veal Ragù



Pappardelle with Tangy Veal Ragù

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