Description
A comforting Italian dish featuring rich beef ragu served over wide pappardelle pasta.
Ingredients
Scale
- 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
Instructions
- 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.
- Add the ground beef, breaking it apart with a wooden spoon. Cook until no longer pink, about 5-6 minutes.
- Stir in crushed tomatoes, oregano, basil, thyme, salt, pepper, and red pepper flakes (if using). Let simmer gently on low heat.
- Boil salted water in a large pot and cook the pappardelle according to package instructions until al dente. Reserve a little pasta water before draining.
- Toss the pasta directly into the pan with the beef ragu, mixing thoroughly. Adjust sauce consistency with reserved pasta water if necessary. Serve hot with Parmesan.
Notes
For extra nutrition, consider adding vegetables such as mushrooms or zucchini. Experiment with spices to alter the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg