Pappardelle with Beef Ragu

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.

Swap spaghetti or fettuccine pasta for parpadelle pasta.
Serve with 2 cups leafy green salad and 1 tbsp Epicure Dressing.