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Beef & Red Wine Ragu Pappardelle

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A rich and comforting Beef & Red Wine Ragu served over wide pappardelle pasta, perfect for sharing with loved ones.

Ingredients

Scale
  • 1 pound pappardelle pasta
  • 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
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add onions, carrots, and celery, and cook until softened, about 5-7 minutes.
  2. Brown the beef: Add the minced garlic and ground beef to the pot, cooking until the beef is fully browned, approximately 8-10 minutes.
  3. Deglaze with wine: Stir in the red wine and allow it to simmer, reducing by half, which will take about 10 minutes.
  4. Add the tomatoes and herbs: Once reduced, add the crushed tomatoes and dried oregano, stirring to combine. Season with salt and pepper to taste. Let it simmer for a good 30 minutes.
  5. Cook the pappardelle: While the ragu simmers, cook the pappardelle according to the package instructions. Drain and set aside.
  6. Combine and serve: Mix the cooked pappardelle with the ragu, ensuring the pasta is fully coated. Serve hot, garnished with fresh parsley.

Notes

Make the ragu one day ahead for enhanced flavors. It can be frozen for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/beef-ragu-red-wine-pappardelle-2/

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