Beef Shin & Red Wine "Ragù of Kings" with Mafalde and Parmigiano Reggiano

Story

Our chefs slowly - carefully - brown pieces of beef shin until they take on a deep, burnished hue. We have selected a fabulously rich and aromatic Barolo, the 'king of wines', to add incredible depth and flavour to this limited edition ragù. A big, powerful, tannic wine, Barolo needs to be matched with foods of similar weight. We pair our Barolo with mafalde pasta and meaty ragù, as the tannins from the wine bind to the food proteins and come across as softer. Our beef and Barolo ragù gently simmers for hours and hours until reaching a consistency so silky, so gelatinous, that it ceases to cling to the bone and yields to become the glorious focal point of this rich, intensely meaty ragù. This sauce pairs perfectly with our wonderful ribbons of mafalde pasta, which are the ideal size - and shape - to catch the sauce.

Mafalde, also known as reginette (Italian for “little queens”) an alluring, ribbon-shaped pasta with beautiful wavy edges and a striking appearance. In 1997 the Italian government named the mafalde pasta, or mafaldine ("little mafalde"), in honour of Princess Mafalda of Savoy. Princess Mafalda died during the II World War, whilst under arrest in a concentration camp. The mafalde pasta is said to remind of the princess’ curls. Princess Mafalda’s life had been marked by tragedy before this: the SS Principessa Mafalda Italian transatlantic ocean-liner was named after her. This was one of the most luxurious ships at the time. Unfortunately, it sank off the coast of Brazil in 1927.

Ingredients

Allergens in bold and underlined:

*Go Grande portions are 30% larger.

Recipe Card

Please find the recipe card contained in our menu brochure which can be found here

Nutrition