Description
Wide, tender pappardelle noodles served with a slow-simmered, hearty meat ragu sauce. The deep flavors of braised meat, tomatoes, and aromatic herbs create a perfect pairing for the rich pasta, making this a satisfying, rustic meal.
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
Nutrition
- Calories: 600-700 kcal
- Fat: 25-30g
- Carbohydrates: 70-75g
- Protein: 30-35g