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Home Ground Beef Recipes / Beef Mince Recipes

Easy Ragu With Pappardelle

Easy Ragu With Pappardelle
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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

Easy Ragu With Pappardelle

Gretel ShawGretel Shaw
Try this easy ragu with pappardelle when you want a quick recipe you can make to fill yourself up easily. This is an easy recipe you can make at home.
5 from 1 vote
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 8 people
Calories 454 kcal

Ingredients
 
 

  • Glass Bowl Of Olive Oil Isolated On White Background1 tablespoon olive oil
  • White Onion1 medium white onion - finely chopped
  • Carrot Vegetable With Leaves1 large carrot - finely chopped
  •  
    1 large celery stalk - finely chopped
  • Garlic3 cloves garlic - minced
  • Wooden Bowl Of Salt1 pinch salt
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper
  •  
    2 ounces pancetta - chopped
  • Green Basil1 tablespoon basil - chopped and divided
  • Raw Meat Mince1 pound ground beef - lean
  • Turkey Mince1 pound ground turkey (minced turkey) - lean
  • Red Wine1½ cups red wine
  • Bowl Of Fresh Chicken Broth1 cup chicken stock (chicken broth or chicken bouillon)
  • Crushed Tomatoes28 ounces passata or crushed tomatoes (tomato puree with seeds removed)
  • Italian Seasoning1 tablespoon Italian seasoning
  •  
    8 ounces pappardelle
  • Parmesan Cheese1 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.

Nutrition

Calories: 454kcalCarbohydrates: 33gProtein: 36gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 108mgSodium: 592mgPotassium: 872mgFiber: 4gSugar: 6gVitamin A: 1887IUVitamin C: 11mgCalcium: 187mgIron: 4mg
Have you tried this recipe?Please leave a rating and comment.
Tags: pasta
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