Name: Pappardelle with Slow-Cooked Brisket
Yield: 4–6 servings
Ingredients: 500g (about 1 pound) pappardelle; 1 recipe Slow-Cooked Beef Brisket, heated through; 2/3 cup (50g) finely grated pecorino; Cracked black pepper; Baby (micro) parsley, to serve

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Photo by William Meppem

Pappardelle is a long, flat, ribbon-shaped pasta. It goes well with rich, robust sauces like ragu. Find it dried (or fresh) in supermarkets and delicatessens, or use your choice of pasta.

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