Pappardelle Al Ragú Recipe
wide fettuccine in a light veal beef ragu – bolognese style
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Ingredients
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Pappardelle
Method
Cooking Instructions
- 1
Prepare the Ragu
In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery; sauté until softened, about 5-7 minutes.
- 2
Cook the Meat
Add the ground veal and ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 8-10 minutes.
- 3
Add Garlic and Tomato Paste
Stir in the minced garlic and tomato paste. Cook for another 2 minutes until fragrant.
- 4
- 5
Add Crushed Tomatoes and Season
Stir in the crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and reduce the heat to low. Let it cook for about 30-40 minutes, stirring occasionally.
- 6
Cook the Pappardelle
While the ragu simmers, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain and reserve some pasta water.
- 7
Combine and Serve
Toss the cooked pappardelle with the ragu, adding a splash of reserved pasta water if necessary. Serve hot, garnished with fresh basil and grated Parmesan cheese.
