Pappardelle with Beef Ragu

Pappardelle with Beef Ragu
Cook Time
18 mins
Yield
6 servings
Calories
400

Pappardelle with Beef Ragu is a classic Northern Italian dish known as the "king of all pastas". It features broad, thick, egg-based ribbons of pasta (pappardelle) tossed in a rich, slow-simmered tomato and wine sauce made with tender, shredded, or braised beef.

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

Preparation

  1. Crumble in beef to pan over medium-high heat. Cook until meat is cooked through, 4–5 min.
  2. 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.
  3. 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.
  4. 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.