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Pappardelle with Ragu Recipe

Italian · Main course · 140 min total

A classic Italian ragu, slow-cooked with beef and pork in tomato and wine, served over wide pappardelle noodles. This hearty, comforting dish is perfect for a cozy dinner.

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup dry red wine
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 pound dried pappardelle pasta
• 1/2 cup grated Parmesan cheese, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook until softened, about 5 minutes.
2. Increase heat to medium-high. Add ground beef and pork; cook, breaking up meat, until browned, about 8 minutes.
3. Pour in red wine; cook until mostly evaporated, about 2 minutes.
4. Stir in crushed tomatoes, milk, salt, pepper, and nutmeg. Bring to a simmer, then reduce heat to low. Cover and cook, stirring occasionally, for 1 1/2 to 2 hours until flavors meld and sauce thickens.
5. About 20 minutes before ragu is done, bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
6. Add drained pasta to the ragu; toss to coat, adding pasta water if needed for consistency. Serve immediately with grated Parmesan.

Tips

• For a richer flavor, use a combination of beef and pork or add pancetta.
• The ragu can be made ahead and refrigerated for up to 3 days or frozen for 3 months.
• Leftover ragu is excellent on polenta or in lasagna.

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