Pappardelle Pasta with Meat Ragu

Pappardelle Pasta with Meat Ragu

Despite my terrible photo of this recipe, it was actually really good!  It’s challenging to take decent photos of food when you are working with a basic point-and-shoot camera and don’t have good lighting.  Plus, I was hungry (and a little impatient! :)  ), and the ragu smelled amazing- I couldn’t wait to try it!  This was one of the best new recipes I’ve tried in a while– I can’t wait to make it again, and next time I am for sure making extra so that I can stash some in my freezer for another meal.

It was Eric’s idea to make ragu, and since I love meat sauces with pasta, I was all for it.  I grabbed a couple cookbooks from my collection that I thought would have good ragu recipes:  Cooks Illustrated Italian Classics and The Williams Sonoma Cookbook.  I ended up choosing a recipe from the Williams Sonoma Cookbook.  One of the stars of this meal was definitely the pappardelle pasta.  I think pappardelle has such a great texture, and it really holds onto the sauce well.  Try this recipe, I promise you’ll like it!

Pappardelle Pasta with Meat Ragu

(print recipe)


  • 3 Tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, minced
  • ½ teaspoon dried rosemary
  • ½  pound ground beef
  • ¼ pound ground turkey
  • ¼ pound ground pork
  • ½ cup red wine
  • 3 Tablespoons tomato paste
  • 2 ½ cups canned whole plum tomatoes,
    chopped, with juices
  • Salt & freshly ground black pepper
  • ¼ cup fresh basil, sliced thin
  • 1 pound pappardelle pasta
  • ½ cup freshly grated Parmesan cheese, plus extra for serving


  1. In a large Dutch oven over medium-low heat, heat the oil.  Add the onion, carrot, and celery and sauté, until the onion is golden and the vegetables are softened, about 10 minutes.  Add the garlic and rosemary and cook for 1 minute.
  2. Add the beef, pork, and turkey and cook, stirring to break up any chunks, until the beef is no longer pink, about 10 minutes.  Add the wine and tomato paste.  Cook, stirring occasionally, until most of the alcohol has evaporated, about 5 minutes.
  3. Reduce the heat to low and add the chopped tomatoes, ½ teaspoon salt, and ½ teaspoon pepper.  Cover partially and cook, stirring occasionally, until the flavors have melded and the sauce has thickened and slightly reduced, 1 ½ hours or more.  Then taste the sauce and adjust the seasoning with more salt and pepper if desired.  Stir in the basil.
  4. About 10 minutes before the sauce is ready, bring a large pot of salted water to a boil.  Cook the pappardelle according to package directions.
  5. Pour 2 cups of the ragu sauce into a large serving bowl.  Drain the pasta and then add it to the bowl.  Toss to coat the pasta evenly and sprinkle with ½ cup of Parmesan cheese.  Spoon more sauce on top and serve at once, passing additional cheese at the table.

Serves: 6

Recipe adapted from: The Williams Sonoma Cookbook


1 Response to “Pappardelle Pasta with Meat Ragu”

  1. 1 kristineskitchen May 19, 2010 at 3:38 PM

    This looks really good (even in your picture!) I will definitely have to make it soon. Where do you buy your pappardelle pasta? I’ve had a hard time finding it in the past.

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