Beef Ragu with Pappardelle
Comfort Food
Party-Ready
Prep Time
3 hours 30 minutes
Calories
750 kcal (est.)
Difficulty
Medium
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1.5 pounds ground beef (80/20 lean)
- 1 cup dry red wine
- 28 ounces canned crushed tomatoes
- 1 cup beef broth
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 pound pappardelle pasta
- Freshly grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Increase the heat to medium-high. Add the ground beef, breaking it up with a spoon. Cook until thoroughly browned, about 8-10 minutes. Drain any excess fat if necessary.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 5-7 minutes.
- Stir in the crushed tomatoes, beef broth, and bay leaf. Bring the sauce to a gentle simmer.
- Reduce the heat to low, cover the pot, and let the ragu simmer for at least 2-3 hours, or up to 4 hours, stirring occasionally. The longer it simmers, the richer the flavor will be. If the sauce becomes too thick, add a splash more broth or water.
- Season the ragu with salt and freshly ground black pepper to taste.
- About 20 minutes before the ragu is ready, bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook according to package directions until al dente.
- Drain the pasta and add it directly to the pot with the ragu. Toss well to coat the pasta with the sauce.
- Serve immediately in bowls, garnished generously with freshly grated Parmesan cheese and a fresh basil leaf.