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
March 2001
Gallery
Credit:
© Keller & Keller
Recipe Summary
Ingredients
Directions
Make Ahead
The veal ragù can be prepared through Step 5 and refrigerated for 3 days or frozen for 1 month.
Suggested Pairing
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.