Pappardelle with Hearty Meat Ragu & Shaved Parmesan
🍽️ Serves 4 | ⏱️ Ready in 1 hour
Ingredients
For the Ragu:
2 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced
1 carrot, finely diced
1 celery stalk, finely diced
1 lb (450g) ground beef (or a beef/pork mix)
1 tbsp tomato paste
1/2 cup dry red wine (optional but recommended)
1 can (14 oz) crushed tomatoes
1/2 tsp dried oregano
Salt and black pepper, to taste
A splash of milk or cream (optional, for extra richness)
For the Pasta:
12 oz (340g) pappardelle pasta
Salt for pasta water
Pasta cooking water, reserved
To Serve:
Freshly shaved Parmesan
Fresh basil or parsley (optional)
Instructions
1. Make the Ragu
In a large skillet or saucepan, heat olive oil over medium heat.
Add the onion, garlic, carrot, and celery. Sauté until soft, about 8 minutes.
Add the ground meat and cook until browned, breaking it up as it cooks.
Stir in tomato paste, cooking it for a minute to deepen flavor.
Pour in the red wine and simmer until reduced by half.
Add crushed tomatoes, oregano, salt, and pepper.
Simmer uncovered on low heat for 30–40 minutes, stirring occasionally. Add a splash of milk or cream for extra richness if desired.
2. Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil.
Cook pappardelle until al dente according to package instructions.
Reserve 1/2 cup of pasta water, then drain the pasta.
3. Combine & Serve
Toss the pasta gently with the meat sauce, adding reserved pasta water a splash at a time to loosen if needed.
Plate into shallow bowls, letting the sauce cling naturally to the edges.
Top with plenty of shaved Parmesan and a sprinkle of fresh herbs.
Would you like a version of this with mushrooms instead of meat for a vegetarian twist?