5 Sauces That LOVE Pappardelle

Pappardelle: those broad, flat ribbons of egg pasta that originate in Tuscany, named after the Italian verb pappare—meaning "to gobble up."

Because of their generous surface area and sturdy structure, delicate light sauces simply get lost on pappardelle. These wide ribbons demand hearty, clinging, slow-simmered sauces that coat every square millimetre.

Here are 5 authentic sauces available from the Carluccio’s Online Deli that pair effortlessly with a bowl of fresh or bronze-die cut pappardelle.

1. Ragù di Cinghiale (Wild Boar Ragù)

In Tuscany, pappardelle with wild boar ragù is a culinary institution. Wild boar offers a deeper, more gamey complexity than standard pork, cooked low and slow with aromatics, tomatoes, and red wine. The wide ribbons act as a net, capturing the tender, shredded meat in every forkful.

• Deli Pick: Carluccio’s Ragù di Cinghiale

• Serving Tip: Finish with a drizzle of robust Extra Virgin Olive Oil and a light grating of Pecorino Toscano.

2. Ragù Di Chianina (Tuscan IGP Beef Sauce)

Chianina is one of the oldest and largest cattle breeds in the world, renowned for its tender, lean, and deeply flavoured beef (the traditional choice for Bistecca alla Fiorentina). When simmered into a classic Tuscan ragù, it produces a rich, velvety sauce that clings to broad egg pasta.

• Deli Pick: Carluccio’s Ragù Di Chianina

• Serving Tip: Gently warm the sauce, toss directly with al dente pappardelle, and sprinkle with aged Parmigiano Reggiano.

3. Ragù di Cervo (Braised Venison Ragù)

Venison brings a rich, earthy, slightly sweet flavour profile to the table. Braised slowly with herbs and root vegetables, a venison ragù delivers a glossy texture and hearty bite that demands a wide noodle like pappardelle to stand up to its depth.

• Deli Pick: Carluccio’s Ragù di Cervo

• Serving Tip: Toss with a knob of unsalted butter alongside the warm sauce to give the pasta a silky sheen. 

4. Ragù ai Porcini (Beef & Pork Ragù with Porcini Mushrooms)

If game isn't on the menu, the combination of slow-cooked minced beef, pork, and wild porcini mushrooms provides an incredible umami kick. Porcini mushrooms soak up the pan juices, creating a deeply aromatic, fragrant sauce that coats broad pasta ribbons evenly.

• Deli Pick: Carluccio’s Ragù ai Porcini

• Serving Tip: Garnish with finely chopped fresh flat-leaf parsley to lift the rich, earthy mushroom tones.

5. Ragù alla Cacciatora (Braised Game Ragù)

Inspired by the traditional "hunter’s style" stew, Cacciatora blends braised game meats with tomatoes, herbs, garlic, and wine. It is rustic, comforting, and packed with texture—making it a natural partner for broad, rustic pasta ribbons.

• Deli Pick: Carluccio’s Ragù alla Cacciatora

• Serving Tip: Serve in warmed bowls with crusty Italian bread to mop up every last drop of sauce (fare la scarpetta).

The Golden Rule of Pasta: Always add your drained pasta directly into the warm sauce pan with a splash of starchy pasta water, tossing for 60 seconds off the heat to create a seamless emulsion before serving.