Pappardelle with Ragu Recipe

Name: Pappardelle with Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp butter; 2 tbsp olive oil; 4 oz (125g) pancetta, diced; 1 small onion, finely chopped; 1 celery stalk, finely chopped; 1 carrot, finely chopped; 2 garlic cloves, minced; 1 lb (450g) ground round; One 14.5 oz (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

Servings: persons

2 tbsp butter
2 tbsp olive oil
4 oz (125g) pancetta, diced
1 small onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 garlic cloves, minced
1 lb (450g) ground round
One 14.5 oz (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

1
Melt the butter and the oil in a large saucepan over medium heat.
2
Add the pancetta and cook 2 minutes, until it gives off some fat.
3
Add the onion, celery, carrot, and garlic and cook, stirring, 10 minutes, or until softened but not browned.
4
Stir in the ground round and cook 10 minutes, stirring and breaking it up with a spoon, until browned.
5
Stir in the tomatoes and their juices, stock, and tomato paste, and season.
6
Bring to a boil.
7
Reduce the heat and partially cover the saucepan.
8
Simmer, stirring occasionally and adding more stock, if needed, for 1 1/2 hours.
9
Stir in the milk and simmer for 30 minutes more, until thick and well flavored.
10
Bring a saucepan of lightly salted water to a boil, add the pappardelle, and cook until al dente.
11
Drain well.
12
Transfer to a serving bowl and add the ragu.
13
Toss and serve hot, with the Parmesan.
14
Variation:
15
Pappardelle alla Bolognese: For a richer sauce, substitute 7 oz (200g) ground round, 7oz (200g) ground pork, and 4 oz (115g) chopped chicken livers for the ground round.
16
Add 1/4 cup red wine to the browned meats and boil until most of the wine has evaporated.
17
Replace the milk with 1/3 cup heavy cream.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp butter, 2 tbsp olive oil, 4 oz (125g) pancetta, diced, 1 small onion, finely chopped, and more.

Yes, Pappardelle with Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pappardelle with Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions