Pappardelle with Beef Ragu
What screams comfort food more than a bowl of pasta, smothered in a beef ragu, topped with shavings of fresh Parmesan? Yummy and ready in under 20!
Perfectly Balance Your Plate
Serve with 2 cups leafy green salad and 1 tbsp Epicure Dressing Mix.
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 tbspMarinara Sauce Mix
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.
Per serving: Calories 400, Fat 16 g (Saturated 7 g, Trans 0.2 g), Cholesterol 85 mg, Sodium 220 mg, Carbohydrate 38 g (Fibre 4 g, Sugars 3 g), Protein 25 g.
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.