Pappardelle al Ragu

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!