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Beef & Red Wine Ragu Pappardelle

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A comforting and flavorful pasta dish featuring ground beef simmered in red wine and crushed tomatoes, served with wide, flat pappardelle noodles.

Ingredients

Scale
  • 1 pound pappardelle pasta
  • 2 pounds ground beef
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 cups red wine
  • 1 can (28 ounces) crushed tomatoes
  • 1 tablespoon dried oregano
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Prepare the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery, then cook until softened, about 5-7 minutes.
  2. Brown the Beef: Add the minced garlic and ground beef to the pot, cooking until the beef is nicely browned.
  3. Enhance with Wine: Stir in the red wine and bring the mixture to a simmer. Allow it to reduce by half, about 10 minutes.
  4. Build the Ragu: Add the crushed tomatoes and dried oregano to the pot. Stir everything together and let it simmer for at least 30 minutes.
  5. Cook the Pasta: While the ragu simmers, cook the pappardelle according to package instructions in salted boiling water. Drain and set aside.
  6. Combine and Serve: Mix the cooked pappardelle with the ragu directly in the pot and toss gently to coat.

Notes

For a lighter option, substitute ground beef with ground turkey or a plant-based alternative.

Nutrition

Find it online: https://recypez.com/beef-ragu-red-wine-pappardelle/

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