Ground Beef Ragu with Pappardelle Pasta is a rich, hearty, and comforting Italian-inspired dish that pairs tender ribbons of pasta with a slow-simmered, flavorful meat sauce. The ragu is made with ground beef, tomatoes, aromatic vegetables, and herbs, creating a deeply savory sauce that clings perfectly to wide, silky pappardelle noodles. This dish is ideal for cozy family dinners, weekend meals, or any occasion when you want the warmth of a classic Italian meal.

Why I Love This Recipe

I love this recipe because it combines simple ingredients into a deeply flavorful dish that feels gourmet yet is easy enough for a weeknight meal. The wide pappardelle noodles absorb the meaty sauce beautifully, and the aroma while cooking fills the kitchen with comforting Italian scents.

Why This Is a Must-Try Dish

This is a must-try dish because it transforms basic pantry ingredients into an elegant, restaurant-quality pasta meal. The combination of tender ground beef, aromatic vegetables, and rich tomato sauce is universally loved, and pappardelle noodles provide the perfect texture to enjoy the ragu fully.

Preparation Time, Cooking Time, Servings, and Nutrition

Preparation Time: 15 minutes
Cooking Time: 45–50 minutes
Total Time: Approximately 1 hour

Servings: 4–6 servings
Calories: Approximately 550–600 calories per serving

Course: Main Course / Dinner
Cuisine: Italian

Ingredients

• 12 oz (340 g) pappardelle pasta
• 1 lb (450 g) ground beef
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• ½ cup beef or chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Cooking Directions

Heat olive oil in a skillet over medium heat. Sauté onion, garlic, carrot, and celery until softened. Add ground beef and cook until browned. Stir in tomato paste, crushed tomatoes, broth, and herbs. Simmer 30–35 minutes until sauce thickens. Cook pappardelle pasta according to package instructions. Toss pasta with ragu, garnish with Parmesan and parsley, and serve hot.

Step-by-Step Preparation Method

Step 1: Heat olive oil in a large skillet or sauté pan over medium heat. Add chopped onion, garlic, carrot, and celery. Cook for 5–6 minutes until vegetables are softened and aromatic.

Step 2: Add the ground beef to the skillet. Break it apart with a spoon and cook for 6–8 minutes until browned and fully cooked. Drain excess fat if necessary.

Step 3: Stir in tomato paste and cook for 1–2 minutes to deepen the flavor. Add crushed tomatoes, broth, dried oregano, dried basil, and red pepper flakes if using. Season with salt and black pepper.

Step 4: Reduce heat to low and simmer the ragu uncovered for 30–35 minutes, stirring occasionally, until the sauce thickens and flavors meld.

Step 5: While the ragu simmers, cook pappardelle pasta according to package instructions until al dente. Drain and set aside.

Step 6: Toss the cooked pasta with the ragu sauce until evenly coated.

Step 7: Serve immediately, garnished with grated Parmesan cheese and chopped fresh parsley.

How to Serve This Recipe

Serve Ground Beef Ragu with Pappardelle Pasta hot as a main course. Pair with a crisp green salad, garlic bread, or roasted vegetables. This dish is perfect for a hearty family dinner or a special meal for guests.

Recipe Tips

Use fresh pappardelle for a silky texture that clings to the sauce. Let the ragu simmer uncovered for a thicker, more concentrated flavor. Adjust seasoning gradually, tasting as the sauce cooks. For extra richness, add a splash of red wine to the ragu during simmering.

Variations in Detail

Substitute ground beef with a mix of ground pork or veal for a more complex flavor. Add mushrooms for extra umami. For a spicier version, increase the red pepper flakes or add a dash of chili paste. Serve over tagliatelle or fettuccine if pappardelle is unavailable. For a creamier texture, stir in a few tablespoons of heavy cream at the end.

Freezing and Storage

Store leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth if needed. Ragu can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating. Cooked pasta is best prepared fresh, though leftover pasta can be stored separately in the refrigerator for 1–2 days.

Special Equipment Needed

• Large skillet or sauté pan
• Large pot for boiling pasta
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons

Frequently Asked Questions

Can I make this ragu ahead of time?
Yes, ragu often tastes better the next day as the flavors continue to develop. Reheat gently before serving.

Can I use other types of pasta?
Yes, tagliatelle, fettuccine, or pappardelle-like noodles work well.

Can I make this recipe vegetarian?
Yes, substitute ground beef with lentils or plant-based meat alternatives and vegetable broth.

Do I need to simmer for 30 minutes?
Simmering allows the flavors to meld and the sauce to thicken. You can simmer for 20 minutes if short on time, but longer is preferred.

Conclusion

Ground Beef Ragu with Pappardelle Pasta is a hearty, flavorful, and comforting Italian-inspired dish that brings together tender pasta and rich, slow-simmered meat sauce. Perfect for family dinners, special occasions, or weeknight meals, this recipe is easy to prepare yet delivers restaurant-quality flavor. Its versatility, robust flavors, and satisfying textures make it a must-try recipe for any pasta lover.