Pappardelle Recipe With Braised Veal and Porcini

Pappardelle with braised veal and porcini

  • serves 6
  • Easy

This slow-cooked Italian veal in a rich sauce goes perfectly with the thick ribbons of pappardelle.


Try this recipe for braised veal pappardelle then check out our homemade pappardelle, sausage pappardellemushroom pappardelle and more pappardelle recipes.



  • olive oil
  • veal shin 1, on the bone (check it will fit your pan otherwise get the butcher to cut in half)
  • flour for dusting
  • leek 1, split and washed
  • carrots 2, peeled
  • celery 2 sticks
  • rosemary a small bunch
  • thyme a few sprigs
  • salted butter 100g
  • smoked bacon or pancetta 200g, cut into bite-size pieces
  • dried porcini 50g, soaked and drained
  • chilli flakes a pinch
  • tomatoes 10, roughly chopped
  • red wine 100ml
  • pappardelle 500g
  • lemon 1, cut into wedges to serve


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Heat a little olive oil in a large casserole. Season and flour the shin pieces, add them to the pan then cook until browned all over. Scoop out.

  • Step 2

    Tie together the leek, carrots, celery and the herbs with string. Melt the butter in the pan and, when hot, add the bacon or pancetta, porcini, a good grind of pepper and the chilli. Toss them around until they colour. Return the shin to the pan, along with the vegetable bundle, and give it a good shake. Add the chopped tomatoes and shake again. Pour in the red wine and 300ml water and bring to a boil. Stir well, put a lid on, then put in the oven for 3 hours.

  • Step 3

    Take the casserole out of the oven, lift out the shin and remove the bone. Scoop the marrow out and add it to the liquid. Take out the veg bundle and discard the herbs but chop up the vegetables and add them to the liquid. Check the sauce is thick, like a good soup, and if not bring to the boil and reduce a little, but not too much. Pull apart the meat with 2 forks, then add back to the pot.

  • Step 4

    Cook the pasta following the pack instructions. Drain. Return to the pasta pan or a serving dish. Spoon the sauce over the pasta and toss. Serve with a good glug of olive oil and lemon wedges.

Nutritional Information

  • Kcals 960
  • Fat 44.4g
  • Carbs 74.6g
  • Fibre 6.5g
  • Protein 66.1g
  • Salt 2.57g