Beef & Red Wine Ragu Pappardelle
A hearty and flavorful Beef & Red Wine Ragu served over pappardelle pasta, perfect for impressing guests or enjoying a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: None
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
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions, carrots, and celery. Cook until softened.
- Stir in the minced garlic and ground beef. Cook until browned.
- Pour in the red wine and let it simmer until reduced by half.
- Add the crushed tomatoes and dried oregano. Stir and let simmer for 30 minutes.
- Cook the pappardelle according to package instructions, then drain.
- Mix the cooked pappardelle into the ragu until well coated.
- Garnish with freshly chopped parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Use good quality red wine for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Find it online: https://doughgirlbylea.com/beef-ragu-red-wine-pappardelle/