Why Make This Recipe
Beef Ragu with Pappardelle is a tasty and comforting dish that brings a taste of Italy to your home. It is simple to make and perfect for sharing with family or friends. With rich flavors from the ground beef and a delicious tomato sauce, this meal is sure to please everyone at the table. The wide pappardelle pasta allows you to capture every bit of the hearty ragu, making each bite satisfying and full of flavor.
How to Make Beef Ragu with Pappardelle
Ingredients
- 1 lb lean ground beef
- 12 oz pappardelle pasta
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 28 oz crushed tomatoes (1 can)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for garnish
Directions
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Heat olive oil in a large pan over medium heat. Add the finely chopped onion and garlic, cooking until softened and fragrant, about 3 to 4 minutes. This step builds the flavor foundation of your ragu.
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Add the ground beef to the aromatics. Break it apart with a wooden spoon and cook until no longer pink, about 5-6 minutes. Browning the beef adds a rich depth of flavor essential to a great ragu.
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Stir in crushed tomatoes, Italian herbs (oregano, basil, thyme), salt, pepper, and a pinch of red pepper flakes if using. Let everything simmer gently on low heat to blend flavors while you prepare the pasta.
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Boil salted water in a large pot and cook the pappardelle according to package instructions until just al dente. Reserve a little pasta water before draining to loosen the sauce later if needed.
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Toss the pasta directly into the pan with the beef ragu, mixing thoroughly so every noodle is coated with sauce. Use reserved pasta water to adjust sauce consistency if necessary. Serve hot with a generous sprinkle of freshly grated Parmesan.
How to Serve Beef Ragu with Pappardelle
Beef Ragu with Pappardelle is best served hot. Plate the pasta topped with the ragu sauce and finish with a sprinkle of freshly grated Parmesan cheese. You can also serve it with a side of garlic bread and a simple salad for a complete meal. A glass of red wine pairs perfectly with this dish.
How to Store Beef Ragu with Pappardelle
If you have leftovers, store the beef ragu in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze the ragu. Just let it cool completely, then place it in a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
Tips to Make Beef Ragu with Pappardelle
- Use high-quality ground beef for the best flavor.
- Do not rush the simmering process; letting the ragu cook slowly enhances the flavors.
- Experiment with different spices or add vegetables like mushrooms or carrots for extra nutrition.
- Make sure the pasta is coated well with the sauce for maximum flavor in every bite.
Variation
For a lighter version, you can substitute the ground beef with lean ground turkey or even plant-based ground meat. You can also add more vegetables like bell peppers or zucchini for added flavor and texture.
FAQs
1. Can I use other types of pasta instead of pappardelle?
Yes, you can use other pasta shapes like tagliatelle, fettuccine, or even spaghetti. Just make sure to adjust the cooking times according to the package instructions.
2. Is this recipe suitable for meal prep?
Yes! This beef ragu is great for meal prep. You can make a big batch and store it for the week. Just cook the pasta fresh when you’re ready to eat.
3. Can I make the ragu ahead of time?
Absolutely! You can prepare the ragu a day in advance. Just reheat it on the stove before serving it with freshly cooked pasta. The flavors often improve after sitting for a day!