Slow-Simmered Ground Beef Ragu over Pappardelle🍖 Main

Ingredients

• 1 lb ground beef (80/20 blend)
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic, minced
• 1/2 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 2 tbsp olive oil
• Salt and freshly cracked black pepper
• 1 lb dried pappardelle pasta
• 1/2 cup freshly grated Parmesan cheese, plus more for garnish

Instructions

1. Step 1: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, sautéing for 8 to 10 minutes until softened and translucent.
2. Step 2: Add the minced garlic and cook for 1 more minute until fragrant.
3. Step 3: Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a wooden spoon, until fully browned. Drain excess fat if necessary.
4. Step 4: Pour in the red wine to deglaze the pot, scraping the bottom to release any browned bits. Simmer until the wine has mostly evaporated.
5. Step 5: Stir in the crushed tomatoes, salt, and pepper. Reduce the heat to low, cover partially, and let the ragu simmer gently for at least 45 minutes to develop the flavors.
6. Step 6: Boil the pappardelle in generously salted water until al dente. Drain, reserving 1/2 cup of pasta water. Toss the pasta directly into the ragu, adding a splash of pasta water and the Parmesan cheese, stirring until the sauce clings perfectly to the noodles.