Description
A rich and hearty beef ragu cooked with red wine and served over pappardelle for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 cup red wine
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound pappardelle pasta
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pan over medium heat. Add ground beef and cook until browned.
- Add onion, carrots, and celery. Cook until vegetables are softened.
- Stir in garlic, and cook for 1 minute.
- Add crushed tomatoes, red wine, oregano, salt, and pepper. Bring to a simmer.
- Reduce heat to low and let simmer for 1.5 to 2 hours, stirring occasionally.
- In a separate pot, cook pappardelle according to package instructions.
- Drain pasta and serve topped with ragu and Parmesan cheese.
Notes
- Feel free to add mushrooms or other vegetables to the ragu for extra flavor.
- This dish can be made ahead of time and refrigerated for up to 3 days.
- Leftover ragu can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 30 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 3 grams
- Protein: 40 grams
- Cholesterol: 100 mg