Beef Ragù Pappardelle
A slow-simmered Italian beef ragù with tomato and wine, finished with butter and served over wide pappardelle ribbons. Rich, deeply savory, and worth every minute.
- Total time
- 90 min
- Servings
- 4
- Calories
- 685
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp olive oil in a large heavy pot over medium-high heat until shimmering.
Step 2
Add ground beef, breaking up with a spoon, until no pink remains, ~6 minutes.
Step 3
Add chopped onion and cook until softened and translucent, ~5 minutes.
Step 4
Stir in garlic and cook until fragrant, ~60 seconds.
Step 5
Add tomato paste and stir until darkened and caramelized, ~2 minutes.
Step 6
Pour in red wine and scrape the bottom of the pot to lift browned bits.
Step 7
Add crushed tomatoes and beef broth, season with salt and pepper.
Step 8
Reduce heat to low and simmer uncovered for 60 minutes, stirring occasionally.
Step 9
Stir in butter until melted and sauce looks glossy and rich.
Step 10
Bring a large pot of salted water to a boil. Add pappardelle and cook until al dente.
Step 11
Drain pasta, reserving 1 cup cooking water.
Step 12
Add pasta to the ragù pot. Toss, adding pasta water 2 tbsp at a time until sauce coats each ribbon.
Step 13
Divide among bowls. Serve hot with grated Parmigiano-Reggiano if desired.
Tools you’ll need
- large heavy-bottomed pot (5–6 quart)
- large pot for pasta
- wooden spoon
- measuring spoons
- measuring cups
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