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Pappardelle with Beef Ragu


Country Living May 2012

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  • 2 tablespoon(s) olive oil
  • 2 medium carrots, chopped
  • 1 medium onion, diced
  • 3 clove(s) garlic, diced
  • 5 slice(s) bacon, chopped
  • 2 pound(s) beef brisket, trimmed and diced into 1/4-inch to 1/2-inch pieces
  • 3 tablespoon(s) tomato paste
  • 2 can(s) (28-ounce) whole peeled tomatoes
  • 1 cup(s) dry red wine, such as Merlot
  • 2 bay leaves
  • 2 teaspoon(s) dried sage
  • Salt
  • 1 pound(s) pappardelle
  • 1/4 pound(s) Pecorino, grated (about 1 cup)


Servings 6
Preparation time 30mins
Cooking time 210mins


Step 1

1. In a large, straight-sided saucepan over medium heat, heat oil. Add carrots and onion and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and cook for 2 minutes more. Increase heat to medium-high and add bacon, frying for 4 to 5 minutes. Add brisket and cook until browned, about 8 minutes. Stir in tomato paste and cook for 3 minutes. Stir in tomatoes, wine, 1 cup water, bay leaves, and sage.

2. Let mixture reach a low boil, then reduce heat to low and simmer, stirring occasionally, until meat is tender and sauce is thick, about 3 hours. (If sauce is too thick and meat needs to cook longer, add 1/2 to 3/4 cup water.)

3. Meanwhile, bring a large pot of salted water to a boil and cook pappardelle following package instructions. Drain. Top each serving with sauce and pecorino.

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