Beef Ragu Pappardelle recipe - ingredients, nutrition and when to eat it
An Italian-style pasta dish with beef slowly simmered with tomatoes and spooned over wide pappardelle noodles.
An Italian-style pasta dish with beef slowly simmered with tomatoes and spooned over wide pappardelle noodles. The rich, savory beef is balanced by the brightness of the tomatoes, making it a hearty dinner for a chilly day.
Western · 120 minutes to cook
Tips: Finely mince the beef so the sauce coats the wide noodles evenly.
Tips: Stir the ragu occasionally over low heat so it doesn't stick to the bottom of the pot.
Tips: Save two or three tablespoons of pasta water and stir it in if the sauce gets too thick; it helps the sauce cling to the noodles.
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Ingredients (1 serving)
- Beef (lean) — 120 g
- Cooked pasta — 180 g
- Tomato sauce — 150 g
- Onion — 0.5 pc
- Carrot — 0.3 pc
- Celery — 0.3 stalk
- Olive oil — 1 Tbsp
- Red wine — 50 ml
- Beef stock — 100 ml
- Garlic — 1 pc
- Tomato paste — 1 Tbsp
- Butter — 5 g
- Parmesan cheese — 10 g
- Salt — 1 g
- Ground black pepper — 0.3 g
- Water — 1 L