Pappardelle Pasta with Slow-Cooked Beef Mince Ragu

Pappardelle pasta with slow-cooked beef mince ragu is the epitome of hearty, comforting cuisine that warms both the body and soul. This dish showcases wide ribbons of pappardelle, their silky texture perfectly suited to cradle the luscious ragu. As the pasta twirls around your fork, it captures every bit of the richly flavoured sauce, creating a symphony of tastes in each bite.

The beef mince ragu is the star of this dish, simmered gently over hours to develop layers of deep, savoury flavour. The beef, tender and succulent, is combined with aromatic onions, garlic, and celery, all softened to release their natural sweetness. Tomatoes, cooked until they reach a deep, velvety consistency, lend a subtle tang that balances the richness of the meat. A hint of red wine and a selection of herbs, such as thyme and bay leaf, bring depth and a gentle earthiness to the sauce.

Course lunch, Main Course

Cuisine Italian

Keyword Pappardelle Pasta with Beef Mince Ragu, Pappardelle Pasta with Slow-Cooked Beef Mince Ragu

Prep Time 6 20

Cook Time 2 30

Servings People

Calories 790

Ingredients

400 g pappardelle pasta
2 tbsp olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely minced
500 g beef mince
1 tsp dried oregano
1 tbsp tomato purée
400 g chopped tomatoes
250 ml beef stock
125 ml red wine (optional)
1 bay leaf
Fresh rosemary sprigs, for garnish
Salt and freshly ground black pepper, to taste
Grated Parmesan, to serve

Instructions

Prepare the Base

Heat the olive oil in a large pan over medium heat. Add the chopped onion, carrot, celery, and garlic. Cook gently for 8-10 minutes until softened, stirring occasionally.

Brown the Beef

Increase the heat slightly, add the beef mince, and cook until browned all over. Use a wooden spoon to break up any clumps as it cooks.

Add Flavour

Stir in the dried oregano and tomato purée. Cook for 1-2 minutes to allow the flavours to combine.

Build the Sauce

Pour in the chopped tomatoes, beef stock, and red wine (if using). Add the bay leaf and season with salt and pepper. Stir well to combine.

Slow Cook

Reduce the heat to low, cover the pan with a lid, and let the ragu simmer gently for 2 hours. Stir occasionally and check to ensure it’s not sticking. Add a splash of water if needed.

Cook the Pasta

About 10 minutes before the ragu is ready, bring a large pot of salted water to the boil. Add the pappardelle and cook according to the packet instructions (usually 8-10 minutes). Drain the pasta, reserving a small cup of pasta water.

Combine

Remove the bay leaf from the ragu. Toss the drained pappardelle into the sauce, adding a little of the reserved pasta water if needed to coat the pasta evenly.

Serve

Divide the pasta and ragu between four bowls. Garnish with fresh rosemary sprigs and a generous sprinkle of grated Parmesan. Serve immediately.

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