Pasta and meat are a combination that never gets old. Whether you're after a slow-cooked ragu, a hearty bake, or something quick on a weeknight, these five meaty pasta dishes have you covered.

Simple ingredients, big flavour – let's get into it.

1. Ragù bianco

This slow-braised pork shoulder is the definition of effort well spent. It's cooked low and slow with white wine, fennel, leeks and fresh herbs. The meat becomes meltingly tender and falls apart into a rich, deeply savoury sauce. Tossed through truffle-buttered pappardelle and topped with wilted kale, it's a proper Sunday showstopper.

Ragù bianco recipe

2. Sausage ragù pappardelle

Capers, chilli and a splash of fish sauce add layers of flavour you wouldn't expect, and torn burrata on top takes it straight over the line. It's on the table in 30 minutes and tastes like you worked much harder than that.

Sausage ragú pappardelle recipe

3. Venison sausage-stuffed conchiglioni 

Giant pasta shells are packed with venison sausage, then baked on a rich sundried tomato sauce and dotted with creamy ricotta. The venison brings a deep, gamey flavour that feels indulgent without being over the top. Finished with Parmesan, caperberries and fresh basil, this is a proper sit-down meal.

3.Venison sausage-stuffed conchiglioni recipe

4. Meatball lasagne

Forget the usual layers! This lasagne wraps pasta sheets around beef meatballs in a roasted tomato sauce with baby spinach, capers and chilli tucked inside. Creamy Cheddar and bocconcini go over the top, then it's all baked until golden and bubbling.

Meatball lasagne recipe

5. Slow-cooked beef chuck ragù

Beef chuck is slow-braised for up to three hours until it falls apart into tender shreds. The sauce gets its flavour from anchovies for savouriness, 'nduja paste for a smoky kick, and a base of caramelised onions, carrots and celery tie everything together.

Slow cooked beef chuck ragu recipe

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This content was created with AI assistance, however it was fact-checked, edited and ideated by actual human beings at TASTE.