Dish · 7 kitchens in 2 cities
Pasta with ragù
Fresh pasta with a slow-cooked meat sauce — Bologna's ragù and the beef, boar and veal versions it inspired.
Nobody paid to be here. Each kitchen is described from its own menu where it publishes one, unranked, so each note says how that kitchen makes it.
In London
Pappardelle with 8 hours Hereford beef shin ragu
Founder PickPadella · Borough Market · ~£18 pp
Pappardelle, wide ribbons rolled by hand, with Hereford beef shin cooked eight hours. Our first pasta.
Pappardelle with beef shin ragu
Trullo · Islington · ~£45 pp
Pappardelle, wide fresh ribbons, with beef shin braised slowly into ragù. The pasta to start on.
Pappardelle, beef short-rib ragu
Flour & Grape · Bermondsey · ~£32 pp
Pappardelle, wide ribbons, with a slow-cooked short-rib ragù. The second pasta for the table.
Pappardelle al Ragù di Osso Buco
Lina Stores Soho · Soho · ~£30 pp
Pappardelle, wide ribbons, with a slow ragù of veal and bone marrow, Grana Padano and gremolata. Our first plate.
Pappardelle al Ragù di Cinghiale
Villa di Geggiano · Chiswick · ~£42 pp
Wide egg pasta with wild boar sauce
Fresh egg pappardelle with slow-braised cinghiale, wild boar, ragù. The pasta to share after.
In Bologna
Tagliatelle al ragù
Trattoria di Via Serra · Bolognina · ~€40 pp
Egg-pasta ribbons with ragù, the Bolognese meat sauce, braised slowly. A second primo, a pasta course, for sharing.
Gramigna al ragù di salsiccia
Trattoria Meloncello · Saragozza · ~€28 pp
Short curled pasta made by hand, in a sausage ragù simmered long. It's the primo, the pasta course, we'd want first.