25-Minute Beef Ragù Pappardelle
Ground beef simmered in tomato paste and wine until rich and glossy, tossed with ribbons of pappardelle. This is the weeknight shortcut to classic ragù—deep flavor in 20 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 10 oz ground beef
- 3 tbsp tomato paste
- ½ cup dry red wine
- ¾ cup beef broth
- ½ medium yellow onion, finely diced
- 8 oz pappardelle
- ½ cup parmesan, finely grated
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a boil for the pasta.
- 2
In a heavy skillet, brown ground beef over medium-high heat, breaking it into small pieces until no pink remains, ~5 minutes.
- 3
Add diced onion to the beef and cook for 2 minutes until just softened.
- 4
Stir in tomato paste, coating the meat, then add red wine and beef broth.
- 5
Reduce heat to medium-low and simmer for 12–15 minutes until the sauce thickens and deepens in color, stirring occasionally.
- 6
While the ragù simmers, cook pappardelle in boiling salted water until al dente, then drain and reserve.
- 7
Toss hot pappardelle with the ragù in the skillet, coating every ribbon.
- 8
Serve in shallow bowls topped with grated parmesan and fresh parsley.
Tools you’ll need
- large pot
- heavy 12-inch skillet
- wooden spoon
- measuring spoons
- measuring cups
- colander
- microplane or box grater
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