Ingredients
For the Ragù:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1 lb (450g) ground beef (80/20)
- ½ lb (225g) ground veal or beef chuck
- ½ lb (225g) ground turkey or chicken (optional, for lighter flavor)
- 1 cup whole milk
- 1 cup dry white wine (or beef broth)
- 1 can (14 oz) crushed San Marzano tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg (optional)
- 1 cup beef broth (if needed, to adjust sauce consistency)
For the Pasta:
- 1 lb (450g) fresh pappardelle or dried pappardelle
- 1 tablespoon salt (for boiling water)
- ½ cup freshly grated Parmesan cheese
- Fresh basil or parsley (for garnish)
Instructions
Heat olive oil and butter in a large Dutch oven or deep skillet over medium heat. Add the onion, carrot, and celery, and sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Add the ground beef, veal, and turkey (if using) to the pot. Break it apart with a wooden spoon and cook for 8–10 minutes, until browned and most of the moisture has evaporated. Stir in the minced garlic, cooking for another 30 seconds.
Pour in the dry white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 3–5 minutes until most of the wine evaporates.
Stir in the milk and cook for 5 minutes, allowing it to absorb into the meat. This step helps tenderize the beef and adds creaminess to the sauce.
Add the crushed tomatoes, tomato paste, salt, black pepper, and nutmeg. Stir everything well, then reduce the heat to low. Cover and let the sauce simmer for 3 hours, stirring occasionally. Add beef broth as needed if the sauce thickens too much.
About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
Add the cooked pappardelle to the ragù, tossing gently to coat. If needed, add a splash of reserved pasta water to help the sauce cling. Serve with freshly grated Parmesan cheese and garnish with fresh basil.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 560
- Sugar: 8g
- Fat: 22g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 35g