Pappardelle with Beef Ragu
Pappardelle with Beef Ragu
Rated 5.0 stars by 1 users
Servings
6
Calories
400
Total Time
18 minutes
Ingredients
-
1 lb (450 g) lean ground beef
- 1 can (14 oz/398 ml) unsalted diced tomatoes
- 1 can (14 oz/398 ml) crushed tomatoes
-
2 tbsp Marinara Sauce Mix
- ½ lb (225 g) pappardelle pasta
- ¼ cup whipping cream
- ⅔ cup fresh mozzarella cheese or burrata
Directions
Crumble in beef to pan over medium-high heat. Cook until meat is cooked through, 4–5 min.
Add diced tomatoes (including juice), crushed tomatoes, and Marinara sauce mix. Stir to combine. Allow the sauce to come to a boil. Partially cover; reduce heat to medium and simmer 5–8 min for flavours to blend. Stir in cream.
Meanwhile, in pot set over high heat, boil pasta until al dente, about 5 min. Once cooked, use tongs to grab a cluster of pasta from the water and transfer to pan—it’s OK if a little water ends up with the sauce. Toss to coat.
- Divide between six bowls. Top with cheese.
Recipe Note
Swap spaghetti or fettuccine pasta for parpadelle pasta.
Serve with 2 cups leafy green salad and 1 tbsp Epicure Dressing.
Nutrition
Nutrition
- per serving
- Calories
- 400
Amount/Serving
% Daily Value
- Fat
- 16 grams
- Cholesterol
- 85 milligrams
- Sodium
- 220 milligrams
- Carbs
- 38 grams
- Protein
- 25 grams
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