Pappardelle al Ragù

Pappardelle al Ragù is a classic Italian pasta dish featuring wide, flat egg noodles tossed in a rich, slow-simmered meat sauce. The ragù is typically made with a soffritto base, tomatoes, and a combination of ground meats like beef and pork, simmered for hours to develop deep flavor. It is a signature dish of the Emilia-Romagna region, where it is traditionally known as Tagliatelle al Ragù.

🍽️ Nutrition at a glance

This dish is a balanced meal, providing a good mix of carbohydrates from the pasta and protein from the meat sauce, with a moderate to high fat content depending on the cut of meat used. A standard serving offers substantial calories, iron, and B vitamins, making it a hearty and energy-dense meal.

Nutrition breakdown

Calories	550 kcal
Protein	28 g
Carbs	55 g
Fat	22 g
Fiber	5 g
Sugar	7 g
Sodium	680 mg
Iron	4.5 mg
Potassium	420 mg
Vitamin A	85 mcg RAE
Vitamin C	8 mg
Calcium	65 mg
Phosphorus	280 mg
Zinc	4.2 mg
Niacin (B3)	7.5 mg

Per 1 cup (250 g) · estimated, varies by recipe

💡 What's interesting

Culturally, the ragù is a cornerstone of Italian Sunday family lunches, with recipes passed down through generations and often simmered for an entire afternoon. Nutritionally, the slow-cooked tomato base increases the bioavailability of lycopene, a powerful antioxidant.