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Pappardelle al Ragu Recipe

Recipe by Pedro M. A. Neves

Pappardelle al ragu is a rustic Tuscan pasta dish featuring wide ribbon noodles blanketed in a slow-simmered meat sauce. This classic Italian preparation combines ground beef and pork with tomatoes, aromatic vegetables, and a touch of wine into a deeply savory ragu that clings to the broad pappardelle strands. The result is an authentic, comforting main course that captures the essence of traditional Italian home cooking.

Ingredients

• 300 g ground beef
• 150 g ground pork
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 150 ml whole milk
• 150 ml dry red wine
• 400 g canned tomatoes (crushed)
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried oregano
• salt and black pepper to taste
• 400 g fresh pappardelle pasta (or dried)
• grated Parmigiano-Reggiano for serving
• fresh parsley for garnish

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery (the soffritto base). Sauté for 8-10 minutes until the vegetables are soft and fragrant.

2. Add the minced garlic and tomato paste to the softened vegetables. Stir continuously for 1-2 minutes until the tomato paste darkens slightly and the garlic becomes fragrant.

3. Increase heat to medium-high. Add the ground beef and ground pork, breaking the meat into small pieces with a wooden spoon. Cook for 5-7 minutes, stirring frequently, until the meat is browned and no pink remains.

4. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer for 3-4 minutes until reduced by half.

5. Add the crushed tomatoes, bay leaf, and dried oregano. Stir well to combine. Reduce heat to low and simmer uncovered for 60-90 minutes, stirring occasionally. The ragu should bubble gently and gradually thicken.

6. After 45-60 minutes of simmering, stir in the milk in a slow stream while stirring gently. This adds creaminess and balances the acidity. Continue simmering for the remaining 15-30 minutes. The sauce should be rich, thick, and coat the back of a spoon.

7. Season the ragu generously with salt and black pepper. Taste and adjust seasoning if needed. Remove the bay leaf.

8. Bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook according to package directions until al dente (fresh pasta typically needs 2-3 minutes; dried pasta needs 10-12 minutes).

9. Reserve 1 cup of pasta cooking water before draining the pappardelle. Return the pasta to the pot or a large serving bowl.

10. Pour the ragu over the hot pasta and toss gently but thoroughly, adding pasta water a splash at a time if needed to achieve a silky consistency that coats each ribbon. Divide among warm bowls, garnish with grated Parmigiano-Reggiano and fresh parsley, and serve immediately.

Substitutions

• Use ground lamb instead of pork for a richer, more robust flavor
• Substitute half the beef with ground veal for a lighter, more delicate ragu
• Replace milk with heavy cream for a richer finish, or use beef broth for a leaner version
• Use gluten-free pasta sheets for those with celiac disease, cooking time will be similar

Tips

• Do not rush the ragu—low and slow cooking develops depth of flavor. The longer simmer allows the meat and vegetables to break down and meld together.
• Stir occasionally during cooking to prevent sticking and ensure even cooking, but avoid over-stirring which can break down the meat too much.
• The ragu can be made 1-2 days ahead and refrigerated, or frozen for up to 3 months. Reheat gently on the stovetop before serving, adding a little water if it has thickened too much.
• Finish with a drizzle of good-quality olive oil and fresh parsley just before serving for added flavor and visual appeal.

Pappardelle al ragu originates from Tuscany and Emilia-Romagna in central Italy, where it represents authentic cucina povera—peasant cooking built on humble, quality ingredients cooked with patience and care. The wide pappardelle ribbons are specifically chosen because their surface area captures and holds the thick, meaty sauce far better than thinner pastas, making this pairing essential to the dish's traditional character.

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