PAPPARDELLE WITH BEEF FILLET RAGOUT

PAPPARDELLE AL RAGÙ DI FILETTO DI MANZO

€22

Luna Sentada · Venice

Pappardelle pasta with beef fillet ragout.

Nutrition

≈ 550 kcalper portion of about 400 g

Protein22%
22%
Fat37%
37%
Carbohydrates41%
41%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

Wide ribbon pasta served with a slow-cooked meat sauce made from tender beef fillet.

Cuisine: Italian

Typical ingredients

pappardelle
beef fillet
tomato
onions
carrots
celery

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

History of the dish

Italy

About the classic pappardelle. This venue serves its own version.

Origin: Italy

Pappardelle (Italian: [papparˈdɛlle]; sing.: pappardella; from the Italian verb pappare, meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy.

Excerpt from the Wikipedia article “Pappardelle” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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