Beef Ragù Pappardelle

Ingredients (17)

• ·lb ground beef
• ·tbsp olive oil
• ·small onion
• ·garlic cloves
• ·small carrot
• ·tsp Italian seasoning
• ·tsp paprika
• ·tsp black pepper
• ·tsp salt
• ·cup crushed tomatoes
• ·tbsp tomato paste
• ·cup beef broth
• ·tbsp butter
• ·to taste fresh parsley
• ·for serving Parmesan cheese
• ·oz pappardelle pasta
• ·for boiling water salt

1. 1

   Heat olive oil in a skillet over medium-high heat.

2. 2

   Add onions (and carrots if using) and sauté for 3–4 minutes.

3. 3

   Add garlic and cook for 30 seconds.

4. 4

   Add ground beef, breaking it apart. Cook until browned.

5. 5

   Season with salt, pepper, paprika, and Italian seasoning.

6. 6

   Stir in tomato paste and cook for 1 minute.

7. 7

   Add crushed tomatoes and beef broth.

8. 8

   Reduce heat, cover, and simmer for 15–20 minutes until thick and rich.

9. 9

   Stir in butter for extra smoothness.

10. 10

    Boil pappardelle in salted water according to package directions (7–10 minutes).

11. 11

    Reserve ½ cup pasta water, then drain.

12. 12

    Add cooked pasta to the ragù.

13. 13

    Toss gently, using a splash of pasta water if needed to coat evenly.

14. 14

    Garnish with parsley and Parmesan.