Jul 14 2026
Restaurants›LPM Restaurant & Bar›Pappardelle Ragoût De Veau Recipe

Pappardelle Ragoût De Veau Recipe

Inspired by LPM Restaurant & Bar
Time2h
Serves4

Homemade Pappardelle Pasta with Veal Ragout and Mushrooms

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Ingredients

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Pasta

Ragout

Garnish

Method

Pasta Preparation

  1. 1

    Make the Pappardelle

    In a large bowl, mix flour and salt. Create a well in the center and add eggs. Using a fork, beat the eggs gradually incorporating the flour until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.

Ragout Preparation

  1. 2

    Cook the Veal

    In a large pot, heat olive oil over medium heat. Add veal and brown on all sides. Remove from pot and set aside.

  2. 3

    Sauté Vegetables

    In the same pot, add onion, garlic, carrot, and celery. Cook until softened, about 5 minutes. Add mushrooms and cook for another 5 minutes.

  3. 4

    Combine Ingredients

    Stir in tomato paste, then pour in red wine, scraping any browned bits from the bottom. Return veal to the pot, add broth, thyme, bay leaf, salt, and pepper. Bring to a simmer.

  4. 5

    Simmer

    Cover and let the ragout simmer for 1.5 hours, stirring occasionally, until the veal is tender.

Pasta Cooking

  1. 6

    Cook the Pappardelle

    Roll out the rested pasta dough to about 1/8 inch thickness and cut into wide strips. In a large pot of salted boiling water, cook the pappardelle for 3-4 minutes until al dente. Drain and set aside.

Serving

  1. 7

    Combine and Serve

    Toss the cooked pappardelle with the veal ragout. Serve topped with grated Parmesan cheese and fresh parsley.

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