Beef Ragù Pappardelle
A slow-simmered Italian beef ragù with tomato and wine, finished with butter and served over wide pappardelle ribbons. Rich, deeply savory, and worth every minute.
- Total time
- 90 min
- Servings
- 4
- Calories
- 685
- Protein
- 38g
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 28 oz canned crushed tomatoes
- ½ cup red wine
- ½ cup beef broth
- 2 tbsp butter
- 1 lb pappardelle pasta
Instructions
- 1
Heat 1 tbsp olive oil in a large heavy pot over medium-high heat until shimmering.
- 2
Add ground beef, breaking up with a spoon, until no pink remains, ~6 minutes.
- 3
Add chopped onion and cook until softened and translucent, ~5 minutes.
- 4
Stir in garlic and cook until fragrant, ~60 seconds.
- 5
Add tomato paste and stir until darkened and caramelized, ~2 minutes.
- 6
Pour in red wine and scrape the bottom of the pot to lift browned bits.
- 7
Add crushed tomatoes and beef broth, season with salt and pepper.
- 8
Reduce heat to low and simmer uncovered for 60 minutes, stirring occasionally.
- 9
Stir in butter until melted and sauce looks glossy and rich.
- 10
Bring a large pot of salted water to a boil. Add pappardelle and cook until al dente.
- 11
Drain pasta, reserving 1 cup cooking water.
- 12
Add pasta to the ragù pot. Toss, adding pasta water 2 tbsp at a time until sauce coats each ribbon.
- 13
Divide among bowls. Serve hot with grated Parmigiano-Reggiano if desired.
Tools you’ll need
- large heavy-bottomed pot (5–6 quart)
- large pot for pasta
- wooden spoon
- measuring spoons
- measuring cups
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
