Photo by Gennady Zakharin on Unsplash
Italian Beef Ragù with Pappardelle
Browned beef mince cooked with soffritto of onion, carrot and celery, simmered with tomatoes, wine, tomato purée and garlic.
- 300 g beef mince
- 200 g pappardelle pasta
- 400 g tinned tomatoes
- 1 whole onion
- 1 whole carrot
- 1 whole celery stick
- 2 whole garlic cloves
- 100 ml red wine
- 2 tbsp olive oil
- 30 g tomato purée
- 40 g Parmesan cheese
- 10 g fresh basil
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Add to a shopping listHow the shopping list works →- Step 1
Dice onion, carrot, celery, and mince garlic finely.
- Step 2
Heat olive oil in a large saucepan over medium-high heat.
- Step 3
Add diced vegetables and garlic; sauté for 3 minutes until softened.
- Step 4
Add beef mince and break up with a spoon; cook for 4–5 minutes until browned.
- Step 5
Stir in tomato purée and cook for 1 minute.
- Step 6
Deglaze pan with red wine, scraping up browned bits; simmer for 2 minutes.
- Step 7
Add tinned tomatoes and season with salt and pepper; simmer for 10 minutes.
- Step 8
Meanwhile, cook pappardelle in salted boiling water until al dente; drain.
- Step 9
Toss pasta with ragù sauce and finish with fresh basil.
- Step 10
Serve with grated Parmesan cheese.
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