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Italian Beef Ragù Pasta
Pappardelle tossed with a ragù of browned minced beef, onion and garlic, canned tomatoes, tomato paste, and oregano.
- 300 g minced beef
- 100 g onion
- 2 whole garlic clove
- 400 g canned tomatoes
- 200 g pappardelle pasta
- 1 tbsp tomato paste
- 2 tbsp olive oil
- ½ tsp dried oregano
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Add to a shopping listHow the shopping list works →- Step 1
Bring a large pot of salted water to boil for pasta.
- Step 2
Finely dice onion and mince garlic.
- Step 3
Heat olive oil in a large pan over medium-high heat. Add minced beef and cook for 4 minutes, breaking it apart with a spoon until browned.
- Step 4
Add diced onion and cook for 2 minutes until softened.
- Step 5
Stir in garlic and tomato paste, cooking for 1 minute.
- Step 6
Add canned tomatoes (with juice) and oregano. Simmer for 6-8 minutes, stirring occasionally, until sauce thickens.
- Step 7
Meanwhile, cook pasta according to packet instructions until al dente. Drain and reserve 100 ml pasta water.
- Step 8
Toss pasta with ragù sauce, adding pasta water as needed to achieve a silky consistency.
- Step 9
Season with salt and pepper, and serve immediately.
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