1 lb (450 g) lean ground beef
1 can (14 oz/398 ml) unsalted diced tomatoes
1 can (14 oz/398 ml) crushed tomatoes
1⁄2 lb (225 g) pappardelle pasta
1⁄4 cup whipping cream
2⁄3 cup (about 90 g) fresh mozzarella cheese or burrata
Toppings (optional): chopped fresh parsley, grated lemon peel
- Crumble beef into Wok over medium-high heat. Using Ground Meat Separator, to break up chunks, until meat is cooked through, 4–5 min.
- Add diced tomatoes (including juice), crushed tomatoes, and 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 Multipurpose 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 Wok—it’s OK if a little water ends up with the sauce. Toss to coat.
- Divide between six bowls. Roughly tear cheese and top pasta. Add toppings, if desired.
Pappardelle pasta is long, broad, and flat. Swap with fettucine or linguine.
Fresh mozzarella and burrata are both semi-soft cheeses. Burrata is similar to mozzarella, but creamier. Look for burrata in special cheese shops or an Italian market.