Pappardelle with Veal Ragù

Wide ribbon pasta cradles a luxurious veal ragù that simmers for nearly three hours, developing deep, aromatic flavors from coriander and fennel that elevate this classic Italian braise. Tender veal shoulder melts into a silky sauce while the ribbons of pappardelle catch every savory drop. Perfect for special dinners when you want to impress without fussing over timing.

Ingredients

3 1/2 to 4 lbs boneless veal shoulder, cut into 3-inch chunks

Salt and freshly ground pepper

All-purpose flour, for dusting

1/2 cup extra-virgin olive oil

1 large sweet onion, finely chopped

4 garlic cloves, minced

1 1/2 tsp ground coriander

1 1/2 tsp ground fennel

1 1/2 cups dry red wine

Two 28-oz cans Italian whole tomatoes, drained and chopped

4 cups chicken or veal stock

1 1/2 tbsp minced rosemary

2 lbs fresh pappardelle

Freshly grated Parmigiano-Reggiano, for serving

Instructions

Season the veal with salt and pepper and dust with flour, tapping off the excess. In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil. Add the veal and cook over moderately high heat until browned all over, about 12 minutes. Transfer the veal to a plate.

Add the remaining 1/4 cup of oil to the casserole. Stir in the onion, garlic, coriander, and fennel and cook over low heat for 5 minutes. Add the wine and boil until reduced to 1/3 cup, about 5 minutes. Add the tomatoes and cook over moderately high heat for 5 minutes. Add the stock and rosemary and bring to a boil. Add the veal, cover partially, and cook over low heat until very tender, about 2 hours.

Remove the meat and shred it. Boil the sauce until slightly reduced, about 10 minutes. Stir in the shredded meat.

In a large pot of boiling salted water, cook the pappardelle until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Serve with freshly grated Parmigiano-Reggiano at the table.