Few dishes evoke the comfort and heartiness of a classic ragu, and this Easy Ragu with Pappardelle is a perfect representation of why Italian cooking is revered around the world. Rooted in tradition yet simplified for the modern cook, this recipe showcases the deep, slow-cooked flavors typical of Italian cuisine—without requiring hours in the kitchen. Inspired by centuries-old culinary practices from the Emilia-Romagna and Tuscany regions, where ragu originated, the dish marries rich meat sauce with wide ribbons of egg-based pasta to create a truly satisfying meal.
At its core, a traditional ragu is a meat-based sauce, often simmered for hours to develop layers of flavor, typically used to dress pasta. The most famous version is perhaps the Bolognese ragu (Ragù alla Bolognese), made with a combination of meat, soffritto (a mixture of onions, carrots, and celery), wine, tomatoes, and milk or cream. This easy ragu recipe maintains the soul of the original while streamlining the process—making it accessible for busy weeknight dinners without sacrificing flavor.
The beauty of this dish begins with a foundation of aromatics: onion, celery, carrot, and garlic—a classic combination in Italian cuisine that provides sweetness, depth, and savoriness. The addition of pancetta delivers a punch of umami and a hint of smokiness, while a blend of lean ground beef and turkey strikes a balance between beefy richness and tender lightness. As the meats cook down and mingle with a generous splash of red wine, the kitchen quickly fills with the inviting aromas of slow-cooked comfort.
Rather than spending hours developing the sauce, this version gets a boost from tomato passata (pureed, seedless tomatoes), which offers bold, vibrant tomato flavor with a velvety texture. A splash of chicken stock adds complexity and richness, while Italian seasoning and fresh basil round out the flavor profile with herbaceous warmth. Simmering the mixture gently for 20–30 minutes allows the ingredients to meld beautifully, thickening into a luscious sauce that clings to every strand of pasta.
Pappardelle—a broad, flat pasta traditionally made with eggs—is the ideal counterpart to a chunky, meaty sauce like this one. Its width offers ample surface area to soak up ragu, ensuring every bite is deeply flavorful. Originating in Tuscany, the name “pappardelle” comes from the verb “pappare,” meaning “to gobble up,” which is exactly what tends to happen when this dish hits the table.
The finishing touches are as simple as they are essential: a generous sprinkle of grated Parmesan cheese and a side of crusty bread to mop up the last drops of sauce. This meal captures everything that’s lovable about Italian food—it’s rustic, filling, and best enjoyed with friends or family around the table.
Whether you’re making it ahead for meal prep or savoring it fresh on a chilly evening, this easy ragu with pappardelle offers the warmth and satisfaction of a dish steeped in tradition, without requiring a nonna’s kitchen prowess. It’s Italian comfort fare at its finest—rich, soulful, and undeniably delicious.
Easy Ragu With Pappardelle
Ingredients
1 tablespoon olive oil
1 medium white onion - finely chopped
1 large carrot - finely chopped- 1 large celery stalk - finely chopped
3 cloves garlic - minced
1 pinch salt
1 pinch ground black pepper- 2 ounces pancetta - chopped
1 tablespoon basil - chopped and divided
1 pound ground beef - lean
1 pound ground turkey (minced turkey) - lean
1½ cups red wine
1 cup chicken stock (chicken broth or chicken bouillon)
28 ounces passata or crushed tomatoes (tomato puree with seeds removed)
1 tablespoon Italian seasoning- 8 ounces pappardelle
1 cup Parmesan cheese - grated
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.
