Pappardelle with amazing slow-cooked meat from Jamie's Kitchen: A Complete Cooking Course (USA) by Jamie Oliver

  • carrots
  • celery
  • Parmesan cheese
  • rosemary
  • garlic
  • red onions
  • thyme
  • canned tomatoes
  • pearl barley
  • Chianti wine
  • pappardelle pasta
  • meat of your choice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Suggested meats are beef, venison, wild boar, squab, or rabbit.

  • Astrid5555 on March 05, 2017

    This is very good, but not as good as Food52's Braised oxtail ragu which on the other hand is much more involved. Hands-on time for this pasta dish was 15 minutes in the morning (used the food processor to cut the vegetables), and aside from shredding the meat once finished and cooking the pasta, there is nothing else to do but letting the sauce bubble away for three hours. Makes a big pot with enough leftovers for dinner. Used braising beef and left out the pearl barley, since I did not want to add extra carbs to the sauce. Will definitely repeat!

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