So not only does this ragu with pappardelle inspire dancing and general kookiness, but it makes a ton, so there’s plenty for freezing, is SO EASY and genuinely tastes great. Check out this very easy recipe you can make during those cold nights.
Easy Ragu With Pappardelle
Print RecipeIngredients
- 1 tablespoon of olive oil
- 1 medium white onion, finely chopped
- 1 large carrot, finely chopped
- 1 large stalk celery, finely chopped
- 3 cloves of garlic, minced
- Salt and pepper to taste
- 2 ounces of prosciutto, pancetta or bacon, chopped
- 1 tablespoon of chopped basil, divided
- 1 pound of lean ground beef
- 1 pound lean ground turkey
- 1½ cups of red wine
- 1 cup of chicken broth
- 28-ounce can of crushed tomatoes
- 1 tablespoon of Italian seasoning
- 8 ounces of pappardelle or rigatoni
- Fresh grated parmesan or asiago
Instructions
- In your very biggest pot, heat olive oil over medium heat, add prosciutto.
- Cook prosciutto, occasionally stirring until it begins to crisp.
- Add garlic, onion, carrot and celery, salt and pepper to taste and saute until veggies soften, for about 5 to 8 minutes.
- Add your meats, break up with a spoon, and cook until no longer pink for 8 to 10 minutes.
- Next, add the wine and let it boil away until most of it is gone (you may need to adjust your heat here), stirring occasionally.
- Add the chicken broth, tomatoes, basil and Italian seasoning, stirring to incorporate.
- Taste it, then add more salt and pepper if needed.
- Lower the heat and let simmer gently, stirring from time to time until everything has become nice and thick, roughly 20 to 30 minutes (you can certainly let it go longer if you have the time, it can only make things tastier).
- While the sauce is bubbling away, cook your pasta.
- Serve pasta topped with ragu and copious amounts of shredded cheese, and if you’re going to go all out, hot crusty bread and olive oil.
