A traditional Italian pasta dish, pappardelle with ragù is one of the most homely and tasty dishes from the European foodies. Ragù is a meat based sauce and can contain literally any meat, from the traditional beef based bolognese, to ragù alla Barese (horsemeat), ragù di cinghiale (wild boar). Best served with a sprinkling of mature Parmigiano Reggiano.
The pappardelle al ragù di cinghiale – or pappardelle with wild boar ragù – at Tinello in Belgravia is something of dreams. Smooth, thin slithers of pappardelle tossed in a light ragù of wild boar, one that is salty, rich and meaty. Topped with a light grate of parmesan, and one twist of the fresh black pepper, and you’ll be convinced you’re in Roma.
The ragù at Bocca di Lupo changes seasonally, but the concept and taste stays top-notch. At the moment it’s a plate of al dente homemade pappardelle, topped with rich, slow cooked ‘duck pluck’ ragù (which is made from gizzard, heart and liver) which is both hearty and delicate. A tomato base, with substantial flakes of meat, coat the handmade pasta beautifully.
The small, modest restaurant in Putney serves truly spectacular Italian food. The pappardelle with duck ragù is as authentic as you get. The long, substantial ribbons of pasta come coated in a rich, tender ragù – more similar to a Bolognese in weight – which is perfectly flavoursome and warming. A generous portion of perfect pasta.
28 Putney High Street, SW15 1SQ
020 8785 4449