Slow-Simmered Ground Beef Ragu over Pappardelle🍖 Main
A deeply savory, comforting ground beef and tomato ragu slow-simmered with aromatics and wine, served over wide pappardelle ribbons.
By Jason Miller, Weeknight Cook & Household Coordinator
Shared by the Home Cook Assistant community Β· Reviewed for clarity
There is a quiet confidence to a dish like slow-simmered ground beef ragu over pappardelle that comes from knowing every element has a purpose. This is not just another variation on a familiar idea. It is a well balanced plate where 1 lb ground beef (80/20 blend), 1 medium yellow onion, finely diced come together in a way that feels both comforting and intentional, the kind of meal that makes a regular weeknight feel a little more cared for. Whether you are cooking for family, hosting friends, or simply treating yourself to something made with attention, this recipe rewards you with layers of flavor that belie how approachable it really is.
You will want to pay attention to two small details that make a big difference here. First, Let your oven fully preheat and position the rack in the center. An accurate temperature matters more than the timer, so trust visual cues like bubbling edges and golden tops over the clock alone. Second, Keep your simmer truly gentle, with only occasional bubbles breaking the surface. A hard boil will toughen proteins and cloud your broth, while a lazy simmer keeps everything tender and clear. These are not fussy chef tricks. They are the practical habits that separate a good version of this dish from a great one, and once you do them a few times they become second nature.
Serve it as written the first time, then make it yours. Swap the herbs for what you have, add a handful of greens at the end, or turn up the heat with a pinch of chili flakes. The base technique stays the same while the flavors shift to match your pantry. If this is your first time with slow-simmered ground beef ragu over pappardelle, a deeply savory, comforting ground beef and tomato ragu slow-simmered with aromatics and wine, served over wide papparde that the process is forgiving and the results are consistently satisfying. It is the kind of recipe that earns a permanent spot in your rotation, not because it is complicated, but because it is reliably delicious and adaptable to what you have on hand.
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
Nutrition (Per 4 servings)*
* AI-estimated values only β not a substitute for professional nutrition labeling.
Instructions
- Step 1: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, sautΓ©ing for 8 to 10 minutes until softened and translucent.
- Step 2: Add the minced garlic and cook for 1 more minute until fragrant.
- 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.
- 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.
- 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.
- 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.
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