Try This Pappardelle Ragu Recipe

By
Mona R
-
Beef pasta
Photo by Small Giant on Unsplash

Immerse yourself in the comforting flavors of Italy with this inviting pappardelle ragu recipe. Whether you’re cooking for a special occasion or simply craving a cozy homemade meal, this meal is sure to delight your taste buds and transport you to the heart of Italy with every bite.

Ingredients

  • 1 pound of pappardelle pasta
  • 1 pound of ground beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tin of crushed tomatoes
  • 1/2 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt
  • Pepper
  • Olive oil
  • Grated parmesan cheese, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
  2. Add the ground beef to the pot, breaking it up with a spoon, and cook until browned and no longer pink, about 5-7 minutes. Stir in the tomato paste and cook for 1-2 minutes to allow it to caramelize slightly.
  3. Pour in the crushed tomatoes and red wine (if using), scraping up any browned bits from the bottom of the pot. Add the dried oregano, dried thyme, bay leaf, and season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat to low and let it gently simmer, uncovered, for about 1-2 hours, stirring occasionally, until the flavors meld and the sauce thickens.
  4. While the sauce is simmering, cook the pappardelle pasta according to the package instructions until al dente. Drain the pasta, reserving a cup of the pasta cooking water.
  5. Once the sauce has thickened to your liking, discard the bay leaf and adjust the seasoning if needed. If the sauce is too thick, you can thin it out with some of the reserved pasta cooking water.
  6. Toss the cooked pappardelle pasta with the ragu sauce until evenly coated. Serve it hot, garnished with grated parmesan cheese and chopped fresh parsley. Enjoy this comforting Italian classic with a glass of your favorite wine and crusty bread for a truly satisfying meal. Buon appetito!