Thick, hearty, and profoundly comforting, this irresistible Beef Ragu with Pappardelle is destined to become a beloved staple in your weekly meal rotation. Prepare for rich flavors and a truly satisfying experience!
As the crisp chill of winter air settles in, our bodies instinctively crave warmth and comfort. While some embrace the snowy landscapes and frosty mornings, for many, the colder months evoke a longing for sunny days, the feel of warm sand between toes, and the sizzle of a backyard grill. I must confess, despite a rather mild winter {knocks on wood vigorously to avoid jinxing}, my heart yearns for the vibrant energy of spring and summer. The annual tradition of the groundhog forecasting six more weeks of winter always leaves me dreaming of flip-flops and endless sunshine, regardless of how “mild” the weather has been. Six long weeks of winter? That thought alone sends me reaching for a cozy blanket and the promise of a truly soul-satisfying meal.
Just last week, a fresh blanket of snow transformed our backyard into a winter wonderland, much to the delight of my children. The moment they burst through the door after school, their eyes sparkling with anticipation, the fervent pleas to venture outside began. They know the unspoken rule, however: Mom isn’t exactly a fan of snow. It’s a bit of a guilt trip, being that parent who hesitates to join in building snowmen or engaging in snowball fights. Yet, the truth remains – I am fundamentally not built for snowy escapades. My ideal scenario always involves a beach, the gentle roar of waves, and sun-kissed skies. So, while they layered up in their warmest gear, eagerly anticipating their snowy adventure, I found myself with a delightful opportunity to conjure up a dinner that would perfectly complement their playful energy and warm their bellies from the inside out.
The Quest for Comfort: Discovering the Perfect Beef Ragu with Pappardelle
With the kids happily romping in the snow, my mission began: scour the pantry for ingredients that could transform into a warm, robust, and truly ‘stick-to-your-ribs’ kind of dinner. When it comes to reliable meal solutions, a jar of RAGÚ® pasta sauce is an absolute kitchen essential in our home. Over the past year, their new Homestyle sauces have become an indispensable part of my cooking arsenal. They aren’t just delicious; they’re bursting with authentic flavor and are an incredible time-saver, perfect for busy weeknights. From classic lasagna to quick pasta bakes, these sauces always deliver. Our family’s absolute favorite, which consistently disappears from plates, is this Baked Mostaccioli, a true crowd-pleaser.
As I continued my pantry exploration, I knew pasta would be the foundation of our meal. Serendipitously, I had recently picked up a bag of pappardelle noodles. Wide, flat, and wonderfully textured, pappardelle is the ideal partner for a rich, meaty sauce, allowing it to cling beautifully to every strand. The idea clicked: Beef Ragu with Pappardelle! It was the perfect answer to the winter chill and a surefire way to satisfy everyone. To complete this classic Italian-American meal, I always ensure we have a fresh bagged salad and, of course, garlic bread. Omitting the garlic bread with a pasta dish in our house? That would be an unforgivable culinary oversight! My family would surely stage a gentle rebellion.
RAGÚ: A Legacy of Flavor and Family Dinners
It’s truly remarkable to consider that RAGÚ, America’s beloved pasta sauce, is celebrating an incredible 80 years of serving delicious heritage to families across the nation. Eight decades of bringing rich, authentic flavors to dinner tables – that’s an impressive legacy! As I mentioned, I’ve long relied on RAGÚ® Homestyle Thick & Hearty Flavored with Meat Sauce for our beloved baked mostaccioli. Its depth of flavor makes every bite memorable. We also adore their Roasted Garlic variety, which perfectly complements dishes like our Veggie Stuffed Shells, adding a fragrant, savory kick that elevates the entire dish.
For this particular Beef Ragu with Pappardelle, I wanted to explore another facet of RAGÚ’s versatile lineup. I briefly considered their mushroom variety, which I personally enjoy, but quickly remembered my family’s distinct preferences. To avoid any dinner table boycotts, I opted for their classic Traditional flavor. It’s a robust and reliable choice that forms the perfect base for a rich meat ragu, ensuring smiles all around. The mushroom sauce, I decided, would be reserved for a future solo indulgence – more for me to savor, entirely untouched by picky eaters!
Crafting the Perfect Beef Ragu: A Step-by-Step Guide
Creating a homemade-tasting beef ragu doesn’t have to be an all-day affair, especially when you have a secret weapon like RAGÚ sauce. Here’s how you can achieve a deeply flavored, satisfying meal in under an hour:
Prepping Your Pappardelle:
Begin by bringing a large pot of salted water to a rolling boil. Carefully add the pappardelle pasta, ensuring it cooks until just al dente. Pappardelle, being a wider noodle, often cooks faster than traditional spaghetti or penne, so keep a close eye on it – typically around 3-4 minutes. Once cooked, drain the pasta, but crucially, reserve at least a cup of the starchy cooking liquid. This golden elixir is invaluable for adjusting the consistency of your ragu later, ensuring a silky, cohesive sauce.
Building the Flavor Base:
In a large, heavy-bottomed skillet or Dutch oven, cook the bacon over medium-high heat until it’s wonderfully crispy. This step not only renders delicious bacon bits for garnish but also creates a flavorful foundation with the rendered fat. Remove the crispy bacon and set it aside on a paper towel-lined plate to drain. Once cooled, you can crumble it for topping. Drain most of the bacon grease from the pan, leaving just about a tablespoon to imbue your meat with its savory essence. Return the pan to the burner over medium-high heat.
Add the ground beef and ground pork to the pan. Break up the meat with a spoon and cook until it’s thoroughly browned and no pink remains. The combination of beef and pork lends a richer, more complex flavor profile to the ragu, creating that classic depth. Once browned, transfer the cooked meat to a bowl and set it aside.
Sautéing Aromatics:
Reduce the heat to medium. Add two tablespoons of olive oil to the same pan, along with minced garlic. Cook the garlic for about 30 seconds to a minute, until it releases its fragrant aroma, being careful not to burn it. Next, introduce the diced onion, carrots, and celery – often referred to as a “soffritto” or “mirepoix” – a foundational aromatic base in Italian cooking. Sauté these vegetables until they soften, typically about 5-7 minutes. This step develops their sweetness and creates a deeper flavor for your sauce.
Bringing it All Together:
Return the cooked bacon, beef, and pork mixture to the pan with the sautéed vegetables. Stir well to combine all the delicious elements. Now, pour in the star of the show: 1 ¼ cups of RAGÚ® Homestyle Thick & Hearty Traditional Sauce. Stir everything together, bringing the sauce to a gentle boil. Reduce the heat to a low simmer, allowing the flavors to meld and deepen. Stir in ¼ cup of half and half and 2 tablespoons of grated Parmesan cheese. The creaminess from the half and half and the salty umami of the Parmesan add another layer of richness, creating a velvety texture. If you find the sauce too thick for your liking, gradually add some of the reserved pasta cooking liquid, two tablespoons at a time, stirring until you reach your desired consistency. Let the ragu simmer for at least 10 minutes to allow all the flavors to fully incorporate and develop.
Serving Up Joy: A Family Favorite
To serve this magnificent Beef Ragu, place a generous portion of the perfectly cooked pappardelle into individual bowls. Ladle a generous amount of the rich, aromatic beef ragu sauce over the pasta, ensuring every noodle is coated in its savory goodness. Finish with a final flourish of freshly grated Parmesan cheese and a sprinkle of the crispy bacon crumbles for an added textural delight. The moment my family took their first bites, the consensus was clear: they absolutely adored it! This dish was nothing short of delicious, embodying everything a hearty, comforting meal should be. The vibrant flavors of the RAGÚ pasta sauces truly shine through, reinforcing why they remain my top choice for store-bought sauces that taste homemade. Serve this Beef Ragu with Pappardelle to your family, and you’ll quickly understand why we love RAGÚ so much, too!
Meal Prep & Family Traditions: Beyond the Dinner Table
This Beef Ragu with Pappardelle isn’t just a delicious dinner; it’s also a fantastic contender for your meal prep routine. We often find ourselves with extra ragu sauce, which is a wonderful problem to have! Any remaining sauce can be effortlessly frozen in an airtight container for future use, making your next delicious meal even quicker to prepare. Imagine having a ready-made, flavorful base for a new recipe or a repeat performance of this very dish, all with minimal effort. Creating new traditions in your home around wholesome, easy-to-make meals like this beef ragu can bring so much joy and connection. Celebrate 80 years of RAGÚ by incorporating their heritage of flavor into your family’s memorable moments.
What are some of the cherished meal traditions or comforting recipes that hold a special place in your family’s heart? We’d love to hear about them!
Print Recipe
Beef Ragu with Pappardelle
Prep Time
Cook Time
Total Time
Author Megan Marlowe – Strawberry Blondie Kitchen
Yields 6 servings
This thick, hearty, and comforting Beef Ragu with Pappardelle is a guaranteed winner for your family dinners, making it a permanent fix on your weekly meal rotation!
Ingredients
12 ounces pappardelle pasta, cooked until al dente, drained, with 1 cup cooking liquid reserved
4 slices bacon
1/2 lb ground beef
1/2 lb ground pork
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 1/4 cups RAGÚ® Homestyle Thick & Hearty Traditional Sauce
1/4 cup half and half
2 tablespoons + extra for topping, Parmesan cheese, grated
Instructions
1. In a large skillet, cook bacon until crispy. Transfer to a paper towel-lined plate to rest. Once cooled, crumble the bacon.
2. Drain most of the bacon grease from the pan, leaving about 1 tablespoon. Return the pan to the burner.
3. Place the pan over medium-high heat and add the ground beef and ground pork. Cook, breaking up the meat with a spoon, until browned. Transfer the cooked meat to a bowl and set aside.
4. Add 2 tablespoons of olive oil to the same pan over medium heat. Add the minced garlic and cook for 30 seconds to 1 minute until fragrant. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes.
5. Add the cooked bacon, beef, and pork mixture back to the pan with the sautéed vegetables and stir to combine.
6. Stir in the RAGÚ® Homestyle Thick & Hearty Traditional Sauce and bring to a gentle boil.
7. Reduce the heat to a simmer and stir in 1/4 cup of half and half and 2 tablespoons of grated Parmesan cheese. If the sauce is too thick, gradually add 2 tablespoons of the reserved pasta cooking liquid at a time, stirring until your desired consistency is reached. Cook for 10 minutes, allowing the flavors to meld.
8. Serve the beef ragu generously over the pappardelle noodles. Garnish with additional grated Parmesan cheese and the crumbled crispy bacon.
Courses Dinner
Cuisine Italian
Nutrition Facts
Serving Size Serves 6
Amount Per Serving | ||
|---|---|---|
Calories 525 | ||
% Daily Value | ||
Total Fat 22 g | 34% | |
Saturated Fat 7 g | 35% | |
Cholesterol 100 mg | 33% | |
Sodium 388 mg | 16% | |
Total Carbohydrates 50 g | 17% | |
Dietary Fiber 4 g | 16% | |
Sugars 6 g | ||
Protein 30 g | 60% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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