Description
A rich and hearty beef and red wine ragu served over wide pappardelle pasta.
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
- In a large pot, heat the olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
- Add the garlic and ground beef, cooking until the beef is browned.
- Stir in the red wine and simmer until reduced by half.
- Add the crushed tomatoes and oregano. Let it simmer for at least 30 minutes.
- Cook the pappardelle according to package instructions. Drain and set aside.
- Mix the pappardelle with the ragu and serve hot, garnished with parsley.
Notes
- This ragu can be made a day ahead for deeper flavor.
- Pair with a glass of the same red wine used in the recipe.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 750
- Sugar: 5g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 100mg