Pappardelle with Tangy Veal Ragù
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.Plus: More Pasta Recipes and Tips
The veal ragù can be prepared through Step 5 and refrigerated for 3 days or frozen for 1 month.
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.