Pappardelle with Ragu Recipe

Introduction

Pappardelle with Ragu is a classic Italian dish that combines the rich and hearty flavors of a slow-cooked ragu sauce with the broad, flat ribbons of pappardelle pasta. Originating in Tuscany, this dish is known for its deep, savory flavors and luxurious texture. The ragu, made with tender cuts of meat and simmered to perfection, perfectly complements the thick, luscious pasta, making each bite incredibly satisfying.

This recipe showcases the best of Italian comfort food, bringing together ingredients that have been simmered for hours to develop rich and complex flavors. Whether you’re cooking for a special occasion or just craving a comforting homemade meal, Pappardelle with Ragu is sure to impress. It’s the type of dish that requires patience and love, but the results are well worth the effort.

Why You’ll Love Pappardelle with Ragu

• Rich and Flavorful: The ragu is made from a combination of meats, vegetables, and aromatic herbs, creating a deeply flavorful sauce that clings beautifully to the wide pappardelle noodles.
• Comforting and Hearty: With its slow-cooked sauce and tender pasta, Pappardelle with Ragu is the ultimate comfort food, perfect for cozy nights or when you want to treat yourself to something special.
• Impressive yet Easy: Though the dish may seem fancy, it’s surprisingly easy to make. It’s a great recipe for both experienced cooks and beginners looking to elevate their pasta game.
• Versatile: The ragu can be customized with different meats or even made with mushrooms for a vegetarian version. The pappardelle can also be substituted with other pasta types if preferred.
• Ideal for Meal Prep: The ragu sauce can be made in advance and stored in the refrigerator or frozen, making it perfect for batch cooking or meal prep.

Preparation and Cooking Time

• Total Time: 3 hours
• Preparation Time: 20 minutes
• Cooking Time: 2 hours 40 minutes
• Servings: 4 servings
• Calories per Serving: Approximately 600-700 calories, depending on portion sizes and specific ingredients used.

Nutrition Facts (Per Serving)

• Calories: 600-700 kcal
• Fat: 25-30g
• Carbohydrates: 70-75g
• Protein: 30-35g
• Fiber: 4g
• Sugar: 5-7g

Ingredients

For the Pappardelle with Ragu:

• 12 ounces (340g) pappardelle pasta (fresh or dried)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1 pound (450g) ground beef (or a mix of ground beef and pork)
• 1/2 cup red wine
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup beef or chicken broth
• 1 tablespoon tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper, to taste
• 1/3 cup freshly grated Parmesan cheese
• Fresh parsley or basil, chopped (for garnish)

Special Equipment

To prepare this dish, you’ll need a few kitchen tools to help you with the process:

1. Large Pot: A large pot or Dutch oven is ideal for making the ragu, as it allows for even cooking and simmering of the sauce.
2. Large Skillet or Sauté Pan: If you prefer to sauté the vegetables and meat separately before adding them to the pot, a large skillet is helpful.
3. Wooden Spoon: This is essential for stirring the sauce and scraping the bottom of the pot to release any delicious caramelized bits.
4. Colander: A colander is necessary for draining the cooked pasta. Be sure to save some pasta water for adjusting the consistency of the sauce if needed.
5. Cheese Grater: For the fresh Parmesan cheese, use a fine grater to get a smooth, meltable texture.

Step-by-Step Instructions

1. Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add the pappardelle pasta to the boiling water and cook according to the package instructions, usually about 8-10 minutes for fresh pasta or 10-12 minutes for dried pasta. Stir occasionally to prevent the pasta from sticking together. Once cooked, reserve 1 cup of pasta water, then drain the pasta and set it aside.

2. Sauté the Vegetables

While the pasta is cooking, heat the olive oil and butter in a large pot or Dutch oven over medium heat. Once the oil is hot and the butter has melted, add the chopped onions, carrots, and celery. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they soften and the onions become translucent. Add the minced garlic and cook for an additional 1 minute, allowing it to become fragrant but not burnt.

3. Brown the Meat

Add the ground beef (or a combination of beef and pork) to the pot, breaking it up with a spoon. Cook the meat for about 8-10 minutes, stirring occasionally, until it is browned and fully cooked. Season the meat with salt, pepper, oregano, basil, and crushed red pepper flakes (if using). Stir to incorporate the seasoning.

4. Deglaze with Red Wine

Once the meat is browned and the vegetables have softened, pour in the red wine. Stir to deglaze the pot, scraping any brown bits off the bottom of the pot to incorporate them into the sauce. Let the wine simmer for 2-3 minutes to allow the alcohol to cook off and the flavors to meld.

5. Simmer the Ragu

Add the diced tomatoes (with their juice), tomato paste, and beef or chicken broth to the pot. Stir well to combine all the ingredients. Bring the sauce to a simmer and then reduce the heat to low. Let the ragu simmer gently for 1.5-2 hours, stirring occasionally. The sauce should thicken, and the flavors will deepen and become more concentrated. If the sauce becomes too thick during cooking, you can add a little reserved pasta water to adjust the consistency.

6. Combine the Pasta with the Ragu

Once the ragu is ready and has developed its rich flavors, add the cooked pappardelle pasta to the pot. Gently toss the pasta in the sauce to ensure that it is well-coated. If the sauce is too thick, you can add a little more pasta water to help loosen it up. Stir until the pasta and sauce are fully combined and the pappardelle is coated with the ragu.

7. Finish with Cheese and Garnish

Once the pasta is well mixed with the ragu, remove the pot from the heat. Serve the pappardelle with ragu in individual bowls, topping each with freshly grated Parmesan cheese. Garnish with fresh parsley or basil for a pop of color and freshness.

Tips for Perfect Pappardelle with Ragu

• Use High-Quality Meat: For the best flavor, choose high-quality ground beef or a mixture of beef and pork. The richness of the meat will make the ragu more flavorful.
• Slow Cooking is Key: The longer the ragu simmers, the more flavorful it becomes. Don’t rush the cooking process—let it simmer for a couple of hours to develop the depth of flavor.
• Season in Layers: Taste the sauce as it cooks and adjust the seasoning as needed. Add salt, pepper, and herbs gradually to build the flavor profile.
• Reserve Pasta Water: Always save a cup of pasta water before draining the pasta. It can be added to the sauce to adjust the consistency and help the sauce cling to the pasta.
• Use Fresh Pasta for Extra Tenderness: While dried pappardelle works perfectly fine, using fresh pasta will give the dish a softer, more delicate texture that pairs wonderfully with the hearty ragu.

Variations of Pappardelle with Ragu

• Pappardelle with Mushroom Ragu: For a vegetarian twist, substitute the meat with a combination of mushrooms (such as cremini, shiitake, or porcini) sautéed and simmered in the same sauce base.
• Pappardelle with Lamb Ragu: Lamb is another classic meat for ragu. Use ground lamb or lamb shoulder to create a richer, more intense version of the sauce.
• Pappardelle with Chicken Ragu: For a lighter option, substitute the beef with shredded cooked chicken. The chicken can be added after the vegetables have softened, providing a leaner ragu.
• Spicy Pappardelle with Ragu: If you enjoy a little heat, increase the amount of crushed red pepper flakes or add fresh chili peppers to the sauce to give it a spicy kick.

Storage and Shelf Life

Pappardelle with Ragu can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the pasta and ragu in a pot over low heat, adding a bit of reserved pasta water or broth to loosen the sauce if necessary.

The ragu can also be made in advance and frozen for up to 3 months. Let the ragu cool completely before transferring it to an airtight container or freezer bag. When ready to serve, thaw the ragu overnight in the refrigerator and reheat it on the stove. You can then cook fresh pappardelle to serve with the reheated ragu.

Side Dishes and Pairings for Pappardelle with Ragu

To complete your meal, consider pairing Pappardelle with Ragu with one or more of the following:

• Garlic Bread: Crispy, buttery garlic bread is perfect for soaking up the rich ragu sauce.
• Simple Salad: A light, crisp salad with mixed greens, arugula, or spinach and a tangy vinaigrette balances the heaviness of the ragu.
• Roasted Vegetables: Roasted vegetables such as carrots, Brussels sprouts, or zucchini make a great side dish and add extra texture and flavor.
• Red Wine: A glass of red wine, such as Chianti, Sangiovese, or Barolo, pairs beautifully with the rich flavors of the ragu and enhances the meal’s overall experience.

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Conclusion

Pappardelle with Ragu is the perfect Italian dish that brings together the rustic, comforting flavors of slow-cooked meat sauce with the delicate texture of broad pappardelle pasta. Whether you’re making it for a special occasion or a weeknight dinner, this recipe is sure to satisfy your cravings for something rich, hearty, and indulgent. With a little patience, you can create a dish that’s as delicious as it is impressive. Enjoy every bite of this delicious Italian classic!