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Pappardelle with Tuscan Beef Ragù

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A rustic Italian pasta dish featuring wide pappardelle noodles coated in a rich, slow-simmered Tuscan beef ragù made with tomatoes, herbs, and tender beef.

  • Total Time: 1 hour 50 minutes
  • Yield: 4 servings

Ingredients

  • 400 g pappardelle pasta
  • 500 g beef chuck or stewing beef, finely chopped or ground
  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely diced (about 120 g)
  • 1 medium carrot, finely diced (about 80 g)
  • 1 celery stalk, finely diced (about 60 g)
  • 3 garlic cloves, minced
  • 400 g canned crushed tomatoes
  • 2 tablespoons tomato paste (30 g)
  • 120 ml beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 40 g grated parmesan cheese
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Heat olive oil in a large pot or deep skillet over medium heat.
  2. Add the diced onion, carrot, and celery and cook for 6–8 minutes until softened.
  3. Add the minced garlic and cook for about 30 seconds until fragrant.
  4. Add the chopped or ground beef and cook for 8–10 minutes, breaking it apart as it browns.
  5. Stir in the tomato paste and cook for 1–2 minutes to enhance the flavor.
  6. Add crushed tomatoes, beef broth, oregano, thyme, bay leaf, salt, black pepper, and crushed red pepper flakes if using.
  7. Reduce heat to low and simmer gently for about 1 hour 30 minutes, stirring occasionally, until the sauce thickens and becomes rich.
  8. Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente.
  9. Drain the pasta and add it directly to the ragù sauce, tossing gently to coat.
  10. Remove the bay leaf and serve topped with grated parmesan cheese and chopped parsley.

Notes

  • The ragù sauce can be made a day in advance for deeper flavor.
  • If pappardelle is unavailable, tagliatelle or fettuccine are good substitutes.
  • Add chopped mushrooms for a deeper earthy flavor.
  • For a creamier version, stir in 60 ml cream near the end of cooking.
  • Store sauce separately from pasta for best texture when reheating.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Italian
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: 560
  • Sugar: 6 g
  • Sodium: 640 mg
  • Fat: 22 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 58 g
  • Fiber: 5 g
  • Protein: 34 g
  • Cholesterol: 85 mg

Find it online: https://cooksplash.com/pappardelle-with-tuscan-beef-ragu/