A traditional Italian dish with wide pappardelle noodles covered in a hearty meat sauce made with ground beef and pork that has been cooked to perfection with herbs and vegetables that smell great.
Ingredients:
- 1 lb pappardelle pasta
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup red wine
- 2 cups beef broth
- 1 can 14 oz crushed tomatoes
- 2 tbsp tomato paste
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
Cook pappardelle pasta according to package instructions until al dente
Drain and set aside
In a large skillet, heat olive oil over medium heat
Add onion, carrots, celery, and garlic
Cook until softened, about 5 minutes
Add ground beef and pork to the skillet
Cook, breaking up the meat with a spoon, until browned
Stir in red wine and simmer until reduced by half
Add beef broth, crushed tomatoes, tomato paste, oregano, and basil
Season with salt and pepper
Bring to a simmer and cook for 20-30 minutes, stirring occasionally, until the sauce thickens
Toss cooked pappardelle pasta with the ragu sauce until well coated
Serve hot, garnished with grated Parmesan cheese
Enjoy!
