20-Min Beef Ragù Pappardelle
Ground beef simmered with tomato and aromatics until it coats every ribbon of pasta. Rich, meaty, and ready in under 20 minutes—the weeknight version of a Tuscan classic.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 28g
Ingredients
- ½ lb ground beef
- ½ medium, diced yellow onion
- 14 oz canned tomatoes (crushed or whole)
- 8 oz pappardelle pasta
- 2 tbsp tomato paste
- ½ cup red wine (or beef broth)
Instructions
- 1
Bring a large pot of salted water to a boil for the pasta.
- 2
Heat olive oil in a heavy skillet over medium-high. Add diced onion and cook until translucent, about 3 minutes.
- 3
Add ground beef, breaking it up with a spoon, and cook until no pink remains, about 5 minutes.
- 4
Stir in tomato paste, then add wine and canned tomatoes. Simmer on medium-low for 8 minutes, stirring occasionally.
- 5
Meanwhile, add pappardelle to boiling water and cook until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.
- 6
Toss pasta with ragù in the skillet, adding pasta water 1/4 cup at a time until the sauce coats each ribbon. Season with salt and pepper.
Tools you’ll need
- large pot
- 12-inch heavy skillet
- wooden spoon
- colander
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.
