Hearty Ragu with Pappardelle
Hearty Ragu with Pappardelle
Ingredients
For the Ragu
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 4 cloves garlic, minced
- 1 pound ground beef, 80/20 lean
- 1/2 pound sweet Italian sausage, casings removed
- 28 ounces crushed tomatoes, 1 can
- 2 tablespoons tomato paste
- 1/2 cup dry red wine, such as Chianti or Merlot
- 1 cup beef broth
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 12 ounces pappardelle pasta
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Add the ground beef and Italian sausage (casings removed) to the pot. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min
- 5
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has mostly evaporated, about 5 minutes.
⏱️ 5 min
- 6
Add the crushed tomatoes, beef broth, fresh basil, fresh oregano, bay leaf, salt, and black pepper to the pot. Stir well to combine.
⏱️ 2 min
- 7
Bring the ragu to a gentle simmer, then reduce the heat to low, cover, and cook for at least 2 hours, stirring occasionally. The longer it simmers, the more flavorful it will become. If the sauce becomes too thick, add a splash of beef broth or water.
⏱️ 120 min
- 8
After simmering, remove the bay leaf from the ragu. Taste and adjust seasoning as needed.
⏱️ 1 min
- 9
While the ragu is finishing, cook the pappardelle pasta according to package directions in a large pot of salted boiling water until al dente.
⏱️ 10 min
- 10
Drain the pasta and add it directly to the ragu, tossing to coat. Alternatively, serve the ragu over individual portions of pasta.
⏱️ 2 min
- 11
Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Ragu with Pappardelle
For the Ragu
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 4 cloves garlic, minced
- 1 pound ground beef, 80/20 lean
- 1/2 pound sweet Italian sausage, casings removed
- 28 ounces crushed tomatoes, 1 can
- 2 tablespoons tomato paste
- 1/2 cup dry red wine, such as Chianti or Merlot
- 1 cup beef broth
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 12 ounces pappardelle pasta
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Add the ground beef and Italian sausage (casings removed) to the pot. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min - 5
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has mostly evaporated, about 5 minutes.
⏱️ 5 min - 6
Add the crushed tomatoes, beef broth, fresh basil, fresh oregano, bay leaf, salt, and black pepper to the pot. Stir well to combine.
⏱️ 2 min - 7
Bring the ragu to a gentle simmer, then reduce the heat to low, cover, and cook for at least 2 hours, stirring occasionally. The longer it simmers, the more flavorful it will become. If the sauce becomes too thick, add a splash of beef broth or water.
⏱️ 120 min - 8
After simmering, remove the bay leaf from the ragu. Taste and adjust seasoning as needed.
⏱️ 1 min - 9
While the ragu is finishing, cook the pappardelle pasta according to package directions in a large pot of salted boiling water until al dente.
⏱️ 10 min - 10
Drain the pasta and add it directly to the ragu, tossing to coat. Alternatively, serve the ragu over individual portions of pasta.
⏱️ 2 min - 11
Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
⏱️ 2 min