Beef Osso Bucco Ragu Pappardelle

I’ve recently discovered that I prefer beef osso bucco to veal. It could just be the butcher I’ve got the beef version from is excellent, but nevertheless I’m in awe. I sear the osso bucco, and then slow cook it in stock with various spices and seasonings, and with wine, until it falls from the bone. There’s something unctuous and special about the fat here.

The meat should fall apart, but I still like it in chunks. This also makes it perfect to pair with pappardelle. It really sticks to the pasta and the whole thing is a reminder that a good cut of meat with your own homemade pasta is always a treat.

A wine match? Nothing too heavy, but any mid-weight Italian number with some spiciness and grainy tannins works for me.

INGREDIENTS

For the ragu

• 2 large osso bucco, beef if possible
• 1 brown onion, finely diced
• 1 carrot, grated finely
• 1 stick of celery, finely diced
• 3 cloves garlic
• 2 tablespoons tomato paste
• 1L of good quality beef stock
• 1 cup of red wine

Pasta

Homemade is best. There are plenty of wonderful recipes out there. If you can’t make it at home, find a good quality pappardelle in the supermarket. Make sure to heavily salt your water so the pasta is seasoned well.