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Pappardelle with Beef Ragu

Pappardelle with Beef Ragu
Pappardelle with Beef Ragu

This is my comfort always! Pasta! Pasta! and more pasta!

I could eat this every single day, only if it was healthy to eat one dish your entire life! Every single thing about this dish is comfort.

Let's start this recipe, shall we?

This recipe yields 4 portions.


250 gr. pappardelle (fresh or dry)

4 cups ounce dried porcini mushrooms

1 cup boiling water

1/4 cup extra-virgin olive oil

100 gr. thinly sliced turkey sausage (chopped)

2 medium celery stalks (chopped)

1 medium carrot (chopped)

1 small onion (chopped)

3 thyme sprigs

200 gr. ground beef

Salt and freshly ground pepper

1 cup dry red wine

2 cups tomato puree

1 tablespoon unsalted butter

1/4 cup freshly grated Parmesan cheese, plus more for serving


1. In a large pot of boiling salted water, cook the pappardelle until al dente.

2. Meanwhile, in a medium heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 5 minutes. Lift the mushrooms from the water and coarsely chop them. Reserve the soaking liquid.

3. In a large saucepan, heat the olive oil. Add the porcini, sausage, celery, carrot, onion and thyme sprigs and cook over moderately high heat, stirring often, until the vegetables start to brown, about 5 minutes. Add the ground beef, season with salt and pepper and cook, breaking up the meat with a wooden spoon, until no pink remains, about 5 minutes.

3. Add the red wine and boil over high heat until reduced by half, about 10 minutes. Add the tomato puree. Pour in the reserved mushroom soaking liquid. Bring to a boil and simmer over moderate heat, stirring occasionally, until thickened and flavorful, about 12 minutes. Discard the thyme sprigs.

4. Drain the pappardelle and return it to the pot. Toss with the butter and then add half of the ragù and toss well. Season with salt and pepper and toss with the 1/4 cup of Parmesan. Transfer the pasta to bowls, top with the remaining ragù and serve.



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