Pappardelle with Wild Boar Ragù
Rich, slow-simmered beef ragù finished with tomato and red wine, served over wide ribbon pasta. This rustic Italian classic is comfort food at its finest.
- Total time
- 75 min
- Servings
- 4
- Calories
- 712
- Protein
- 38g
Ingredients
- 1 lb beef chuck, ground
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) canned whole tomatoes
- ¾ cup red wine
- ½ cup beef broth
- 1 lb pappardelle pasta
- ½ cup parmesan cheese, grated
Instructions
- 1
Heat olive oil in a large pot over medium-high. Add ground beef, breaking apart with a spoon until no pink remains, ~6 minutes.
- 2
Add chopped onion and cook, stirring, until softened and translucent, ~4 minutes.
- 3
Stir in minced garlic and cook for 30 seconds until fragrant.
- 4
Add tomato paste and stir for 1 minute to caramelize slightly.
- 5
Pour in red wine, scraping up browned bits from the pot. Simmer 3 minutes until reduced slightly.
- 6
Add canned tomatoes (crush by hand), beef broth, and a pinch of salt and pepper.
- 7
Reduce heat to low and simmer uncovered for 45–50 minutes, stirring occasionally. Sauce will thicken and darken.
- 8
Boil pappardelle in salted water until al dente, ~4 minutes. Reserve 1 cup pasta water before draining.
- 9
Add drained pasta to the ragù pot. Toss gently, adding pasta water a splash at a time until sauce coats noodles.
- 10
Serve in shallow bowls, shower with grated parmesan and a crack of black pepper.
Tools you’ll need
- large heavy-bottomed pot (5-quart minimum)
- wooden spoon
- chef's knife and cutting board
- large colander
- measuring cups and spoons
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