Chefs' Recipes

Massi's pappardelle with osso buco ragù

This slow-cooked ragù spooned over wide ribbons of pasta is a true test of willpower. It comes to you direct from Melbourne restaurant Massi.

  • 30 mins preparation
  • 3 hrs 30 mins cooking plus cooling
  • Serves 4
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"I'd love the recipe for the pappardelle with osso buco ragù from Massi in Melbourne." - Thea Soutar, Stanmore, NSW
Massi serves this dish with fresh pasta; we've taken a shortcut and used dried pappardelle instead.
To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 100 ml olive oil, plus extra to serve
  • 1.2 kg veal osso buco pieces (about 2cm-thick)
  • 1 small onion, finely chopped
  • 2 small carrots, finely chopped
  • 100 gm Swiss brown mushrooms, diced
  • 1 garlic clove, finely chopped
  • 250 ml red wine (1 cup)
  • 2 Roma tomatoes, coarsely chopped
  • 50 gm prosciutto fat, finely chopped
  • 500 ml veal stock (2 cups)
  • 1 tbsp finely chopped marjoram, plus extra to serve
  • 500 gm dried pappardelle
  • Finely grated parmesan, to serve


  • 1
    Preheat oven to 150C. Heat a frying pan over medium-high heat. Add 60ml olive oil and veal, and fry, turning occasionally, until browned all over (8-10 minutes). Remove veal from pan, add remaining oil, reduce heat to medium, add onion, carrot, mushrooms and garlic, and fry gently, stirring occasionally, until onion is golden (8-10 minutes). Add red wine, reduce by half (4-5 minutes). Add veal to bottom of pan, scraping vegetables aside, then add tomatoes, prosciutto fat, stock and marjoram, cover with a tight-fitting lid or foil, transfer to oven, and braise until meat falls from bones (2½-3 hours). Rest in stock for 30 minutes so meat retains its juices. Remove and discard excess fat and bones, roughly shred veal, set aside while reducing sauce.
  • 2
    Bring braising liquid and vegetables to boil over high heat, reduce to 500ml (2 cups) (12-15 minutes) until well flavoured. Add roughly shredded veal back to sauce, season to taste.
  • 3
    Cook pasta in a large saucepan of boiling salted water until al dente (6 minutes). Drain, reserving a little pasta water, add pasta to ragù and toss over medium-high heat to combine, adding a little pasta water to loosen the sauce if necessary. Season to taste and serve scattered with parmesan and extra marjoram.