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parpadelle with ragu?

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foreverfoodie79 May 6, 2009 01:17 PM

coming in to town from dc and looking for comforting parpadelle with ragu - any type of ragu will do - traditional, lamb, pork sugo.. etc.. any suggestions?

  1. t
    tracyw19 Jun 18, 2009 02:54 PM

    My favorite is NOVITA - Homemade Pappardelle with a Lamb Ragu. My husband and I fight over which one gets to order it.

    1. m
      Mazzer Jun 18, 2009 01:43 PM

      Barbone on Ave B. Pappardelle with lamb ragu.

      1. a
        ajs42548 Jun 17, 2009 01:29 PM

        Cippola Rosa.. They even have sometimes rabbit ragu besides boar.

        2 Replies
        1. re: ajs42548
          n
          notsochubbychubette Jun 17, 2009 01:43 PM

          and it's delicious.

          1. re: notsochubbychubette
            j
            jinglejangle Jun 18, 2009 10:00 AM

            especially when you bring your own Brunello!

        2. MMRuth Jun 17, 2009 11:48 AM

          Just saw this thread - the one at Sfoglia, with a bolognese sauce, is fantastic.

          1. aesis May 8, 2009 01:22 PM

            Paprika has a great Homemade Pappardelle with Braised Oxtail Ragu on the menu.

            www.nycrumbs.com

            -----
            Paprika
            110 St. Marks Place, New York, NY 10009

            1. l
              Lucia May 7, 2009 07:29 PM

              Crispo, if you're willing to forego the meats and do a mushroom ragu. It's not on the regular menu but regularly on the specials menu.

              1. j
                johnnyappleseed May 6, 2009 04:16 PM

                Malatesta in the w.village and Pepe Rosso To Go in Soho (seating is very tight, but it is an economical option.)

                1. guttergourmet May 6, 2009 02:46 PM

                  Falai (mushroom ragu) or Felidia ( rabbit ragu-my favorite). Check the menus first as its seasonal. Of course you can drive to Queens, park at JFK and fly to Florence and go to Osteria del Cinghiale Bianco for my absolute favorite (wild boar ragu). @notsochubbychubette- save us the airfare-how's the cinghiale ragu at Cippola Rosa?

                  1 Reply
                  1. re: guttergourmet
                    financialdistrictresident May 6, 2009 04:26 PM

                    Second Falai recommendation. Not really traditional, but delicious.

                    Used to like Bacaro's duck ragu but it has been inconsistent. Can't recommend. So sad it used to be a very good, traditional dish.

                  2. h
                    Hurner May 6, 2009 02:03 PM

                    Novita serves a very good lamb ragu with pappardelle

                    http://novitanyc.com/main.php

                    1. n
                      notsochubbychubette May 6, 2009 01:59 PM

                      Cippola Rosa - Game
                      "Pappardelle Al Cinghale fresh pappardelle with a wild boar ragu"

                      1. h
                        haa May 6, 2009 01:42 PM

                        I really like Bianca and Frank.

                        1 Reply
                        1. re: haa
                          j
                          Jorel May 6, 2009 02:54 PM

                          Second Bianca. Though I'm sure there are better versions in the city, the papardelle, at $10 or $11 at Bianca is a steal.

                        2. r
                          RussianGirl May 6, 2009 01:39 PM

                          Da Andrea - 13th and 5th
                          Mediterraneo - 66th and 2nd

                          1 Reply
                          1. re: RussianGirl
                            p
                            piegirl74 May 8, 2009 07:41 AM

                            I second Da Andrea! It's kind of a "house dish" here. Delicious.

                          2. d
                            dietndesire May 6, 2009 01:37 PM

                            Would it matter if it were some other pasta shape with ragu?
                            I don't really understand.
                            And what is traditional ragu?

                            3 Replies
                            1. re: dietndesire
                              p
                              planetjess May 6, 2009 01:44 PM

                              A traditional ragu is generally considered to be a traditional bolognese sauce, beef or beef/veal/pork based, long-simmering, on a mirepoix, wine and broth base, sometimes mounted with cream and with very little tomato in it. It is not a tomato sauce (nor is it a cream sauce--when used, those elements should meld seamlessly into the other flavors). Ragu is traditionally served with pappardelle rather than with another type of pasta because, as a hearty sauce, it is considered to require a substantial noodle to stand up to it, and the pappardelle gives it the appropriate surface to which to cling. Tastes just as good on rigatoni, though.

                              1. re: planetjess
                                z
                                zEli173 Jun 19, 2009 05:33 AM

                                There are many, many traditional ragus in Italy. I don't know the specifics, but there are probably multiple ragus that are traditional to each region. Tuscany alone seems to have a ragu for any type of wild game that roams the area and perhaps more than one for some animals. In the U.S. when people say 'ragu' or 'traditional ragu' they are typically making an association with ragu bolgonese. As you point out ragu bolognese is a sauce of various ground meats that is not heavy on tomatoes or liquidy in any other way. However in Emelia-Romagna ragu bolognese is served with tagliatelle (or used in lasagna) not with pappardelle. And while Americans make an association with ragu bolognese what they usually have in mind is a tomoatoe based sauce like the ragus indigenous to Naples.

                              2. re: dietndesire
                                p
                                phantomdoc Jun 18, 2009 09:48 AM

                                There are some people who believe that the shape of a pasta has nothing to do or no correlation as to what sauce it combines well with. The is a new dictionary word to describe such a person.

                                The new word is, (drum roll please) "Spagnostic".

                                Look for the duck pappardelle at Gabriels near Columbus circle. West 58th st. High end, white tablecloth great Italian.

                              3. p
                                phantomdoc May 6, 2009 01:36 PM

                                Gabriels near columbus circle.

                                1. goodhealthgourmet May 6, 2009 01:25 PM

                                  plenty of options if you search...though it helps to spell pappardelle correctly ;)

                                  http://search.chow.com/search?query=p...

                                  1 Reply
                                  1. re: goodhealthgourmet
                                    f
                                    foreverfoodie79 May 6, 2009 01:36 PM

                                    thanks :) just noticed that i misspelled!

                                  2. LeahBaila May 6, 2009 01:23 PM

                                    Lavagna makes a version with braised rabbit. Check out details at www.menupages.com

                                    www.thelunchbelle.com

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