Description
A rich and hearty Beef & Red Wine Ragu Pappardelle that combines tender ground beef simmered in red wine and tomatoes, served over wide pappardelle pasta for a comforting Italian classic.
Ingredients
Scale
Pasta
- 1 pound pappardelle pasta
Sauce
- 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
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the base vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery, sautéing until they become soft and fragrant, about 5-7 minutes.
- Brown the beef and garlic: Add the minced garlic and ground beef to the pot. Cook thoroughly until the beef is browned evenly and any liquid is evaporated, breaking it up into small pieces as it cooks.
- Deglaze with red wine: Pour in the red wine and let it simmer until it reduces by half, concentrating the flavors and tenderizing the meat.
- Add tomatoes and oregano: Stir in the crushed tomatoes and dried oregano. Season with salt and pepper. Allow the ragu to simmer gently for at least 30 minutes, stirring occasionally, so the flavors meld and the sauce thickens.
- Cook the pasta: While the ragu simmers, cook the pappardelle pasta according to the package instructions until al dente. Drain well and keep warm.
- Combine and serve: Toss the cooked pappardelle with the ragu sauce until well coated. Serve immediately, garnished with freshly chopped parsley.
Notes
- For deeper flavor, simmer the ragu for up to 1 hour if time permits.
- You can substitute ground beef with ground pork or a mix for a different flavor profile.
- If you prefer a thicker sauce, continue simmering until desired consistency is reached.
- Pair this dish with a robust red wine to complement the flavors.
- Leftover ragu freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
