Beef Ragu Pasta

Step 1

Bring a large pot of salted water to a boil. Cook the 8 oz pappardelle according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.

Step 2

While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high. Add 1 chopped onion and 2 minced garlic cloves, cook until soft and fragrant, about 3-4 minutes.

Step 3

Add 1 lb ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes. Season with salt and pepper.

Step 4

Stir in the 15 oz can of crushed tomatoes and 1/2 cup beef broth. Bring to a simmer, then reduce heat to low. Let it bubble gently until thickened, about 15-20 minutes. Taste and adjust seasoning.

Step 5

Add the drained pasta to the skillet with the ragu. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.

Step 6

Serve immediately, topped with 1/2 cup grated Parmesan and scattered with 1/4 cup fresh basil leaves.

Step 7

For extra depth, stir in a pinch of dried oregano or a splash of red wine with the tomatoes.