Home > Food > Recipes > Pappardelle with Ragu

Sign up for free newsletters packed with parenting advice, family activities, recipes, and more.

Register here or current subscribers, enter email address below:

Pappardelle with Ragu

|
Categories: Comfort Foods, Kids' Favorites, Pasta Dishes, Quick to fix
Type: Main Dishes

This meaty, slow-simmered sauce goes well with pasta ribbons, but is also delicious served with tagliatelle or used in a lasagna

Prep Time: prep 15 mins

Cooking Time: cook 2 hrs

Serves: makes 4 servings

Ingredients:

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 4oz ( 125g) pancetta, diced
  • 1 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, minced
  • 1lb (450g) ground round
  • one 14.5oz ( 411g) can chopped tomatoes
  • 1 / 2 cup beef stock, as needed
  • 2 tbsp tomato paste
  • salt and freshly ground black pepper
  • 1 / 3 cup whole milk, heated
  • 1lb (450g) dried pappardelle
  • freshly grated Parmesan, to serve
Pappardelle with Ragu photo

Save Recipe

Add to shopping list

Please sign in to save recipes or create shopping lists.

Sign In

Not registered? Join now!

Directions:

  1. Melt the butter and the oil in a large saucepan over medium heat. Add the pancetta and cook 2 minutes, until it gives off some fat. Add the onion, celery, carrot, and garlic and cook, stirring, 10 minutes, or until softened but not browned.
  2. Stir in the ground round and cook 10 minutes, stirring and breaking it up with a spoon, until browned. Stir in the tomatoes and their juices, stock, and tomato paste, and season. Bring to a boil.
  3. Reduce the heat and partially cover the saucepan. Simmer, stirring occasionally and adding more stock, if needed, for 1 1/2 hours. Stir in the milk and simmer for 30 minutes more, until thick and well flavored.
  4. Bring a saucepan of lightly salted water to a boil, add the pappardelle, and cook until al dente. Drain well. Transfer to a serving bowl and add the ragu. Toss and serve hot, with the Parmesan.
Tips:
  • prep 15 mins; cook 2 hrs

Variations

Pappardelle alla Bolognese: For a richer sauce, substitute 7oz (200g) ground round, 7oz (200g) ground pork, and 4oz (115g) chopped chicken livers for the ground round. Add 1/4 cup red wine to the browned meats and boil until most of the wine has evaporated. Replace the milk with 1/3 cup heavy cream.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

Sign-Up Now!

Sign up to save recipes or create shopping lists online.

Already registered? Login here

register now

Advertisement

Cooking Tips

 

More Videos: