25-Min Beef Ragù Pappardelle
Ground beef simmered fast with tomato and aromatics, tossed with wide pappardelle pasta. Paired with a bright cherry tomato salad and a glass of red wine for an easy weeknight Italian dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 28g
Ingredients
- ½ lb ground beef
- ½ medium yellow onion
- 1 can (14.5 oz) canned crushed tomatoes
- 8 oz pappardelle pasta
- 1 cup cherry tomatoes
- 2 cups fresh arugula
Instructions
- 1
Dice the onion into small pieces. Heat oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add onion to the skillet and cook, stirring, until softened and translucent, about 3 minutes.
- 3
Add ground beef to the skillet and brown, breaking it up with a spoon, until no pink remains, about 4 minutes.
- 4
Pour in crushed tomatoes with their juice and stir. Simmer for 8 minutes until the sauce thickens and deepens in color.
- 5
While the ragù simmers, boil salted water in a separate pot and cook pappardelle until al dente, about 9 minutes.
- 6
Drain pasta and toss with ragù. In a bowl, dress arugula and cherry tomatoes with oil, salt, and pepper. Serve ragù alongside the salad.
Tools you’ll need
- large skillet (12-inch)
- large pot
- wooden spoon
- colander
- serving bowl
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