📝 Description
This dish combines wide, silky pappardelle noodles with a slow-simmered sauce made from ground meat, tomatoes, garlic, herbs, and tender vegetables. The result is a deeply flavorful, slightly rustic pasta that’s perfect for family dinners or even upscale entertaining. The wide ribbons of pasta are ideal for holding onto the rich sauce, making every bite satisfying.
🛒 Ingredients
For the Pasta:
- 12 oz pappardelle pasta (fresh or dried)
- Salt (for boiling water)
For the Ragù Sauce:
- 1 lb ground beef (or mix of beef and pork)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- ½ cup tomato sauce
- 1 medium carrot, finely diced
- 1 celery stalk, diced
- ½ cup red bell pepper, chopped
- ½ cup beef broth
- ½ tsp red pepper flakes (optional)
- 1 tsp dried oregano
- 1 tsp dried basil (or fresh if available)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- Optional: grated Parmesan cheese
👨🍳 Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pappardelle according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain and set aside.
- Prepare the Base
- Heat olive oil in a large skillet over medium heat.
- Add onion, carrot, celery, and bell pepper. Sauté for 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Brown the Meat
- Add ground beef (or beef/pork mix).
- Cook until browned, breaking it apart with a spoon.
- Build the Sauce
- Add diced tomatoes, tomato sauce, and beef broth.
- Stir in oregano, basil, red pepper flakes, salt, and pepper.
- Let the sauce simmer on low heat for 20–30 minutes, allowing flavors to deepen.
- Combine Pasta & Sauce
- Add cooked pasta to the skillet.
- Toss gently to coat, adding reserved pasta water if needed for a silky texture.
- Finish & Serve
- Sprinkle fresh parsley and Parmesan cheese on top.
- Serve hot and enjoy!
💡 Pro Tips
- Use fresh pasta for a more authentic texture.
- Let the sauce simmer longer (up to 1 hour) for deeper flavor.
- Add a splash of red wine for a richer, more complex sauce.
❓ Frequently Asked Questions
1. Can I make this recipe healthier?
Yes! Use lean ground turkey or chicken instead of beef, and opt for whole wheat pasta to increase fiber content.
2. What’s the best pasta substitute?
If you don’t have pappardelle, tagliatelle or fettuccine works well since they also hold thick sauces nicely.
3. Can I make this dish vegetarian?
Absolutely. Replace the meat with lentils, mushrooms, or plant-based ground meat alternatives for a similar texture and flavor.
4. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to keep it moist.
5. Can I freeze it?
Yes, the sauce freezes well for up to 3 months. It’s best to cook fresh pasta when serving.
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