Beef Ragu with Pappardelle

Thick, hearty and comforting, this Beef Ragu with Pappardelle will be a permanent fix on your weekly meal rotation!  

I must admit that we have had a pretty mild winter {bangs on wood}. I don’t want to go and jinx myself here.  And why does the groundhog have to see his shadow every year?  I do not need 6 more weeks of winter regardless of whether it’s been “mild” or not.  Just thinking about 6 long weeks has me begging for sunshine, flip-flops and grilling weather.

We did have a few inches of snow this past week and as soon as my kids got home from school, they begged to go outside.  But they know the rule, don’t ask mom, she hates the snow.  I feel so awful being that parent who won’t even go and build a snowman with them. If they asked enough, I would, but I truly do not belong in the snow.  I’m dreaming of the day I live near a beach.

So after they were all bundled up and headed out to romp in the snow, I scoured our pantry to see what type of warm, stick to their ribs dinner I could whip up.  I always have a jar of RAGÚ® pasta sauce on hand.  Within the last year, I discovered their new Homestyle sauces and haven’t looked back. Not only are they delicious, they’re packed with flavor and such a time saver in the kitchen. My family’s favorite is this Baked Mostaccioli.

I also always have pasta on hand and just recently picked up a bag of pappardelle.  Light bulbs are going off and the dinner of choice is Beef Ragu with Pappardelle.  I also always have bagged salad on hand and garlic bread.  It’s tradition when serving pasta.  Heaven forbid I forget the garlic bread. My family would have my head!

Can you believe,  Ragu is turning 80 this year!  America’s favorite pasta sauce has been around serving delicious heritage for 8 decades.  That’s impressive.  As I mentioned before, I’ve used RAGÚ® Homestyle Thick & Hearty Flavored with Meat Sauce for the baked mostaccioli and roasted garlic, which is our absolute favorite, in these Veggie Stuffed Shells.

This time around, I wanted to try something different and almost grabbed the mushroom variety, but knew again, my family would have my head and refuse to eat, so I and went with their Traditional flavor for this Beef Ragu with Pappardelle.  I’ll make myself another pasta dish and use the mushroom flavor and no one will touch it.  More for me!

I started by boiling some water and dropping the pappardelle pasta in for 3 minutes tops.  It doesn’t need as long as traditional pasta so when it floats, drain it, but save some cooking liquid.

Next I crisped up some bacon in a pan.  When it was done, I placed it onto a paper towel, and drained some of the grease out of the pan.   Then I added beef and pork and browned it.  Then I threw in some garlic, onion, carrot and celery and sautéed all of that together.  Next went in the RAGÚ®  Homestyle Thick & Hearty Traditional Sauce.  I allowed that to come up to a boil and then reduced it down to a simmer and poured in some half and half and parmesan cheese.  To loosen it up a little bit, I poured in some cooking liquid.

To serve, I added some pappardelle to a bowl and topped with the beef ragu sauce and grated some parmesan cheese on top.  My family LOVED this.  It was absolutely delicious.  The Ragu pasta sauces have so much flavor, it’s why their my number one choice of store-bought pasta sauces.  Serve your family this Beef Ragu with Pappardelle and you’ll soon realize why we love Ragu so much too!

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Beef Ragu with Pappardelle

Prep 10 mins

Cook 20 mins

Total 30 mins

Author Megan Marlowe-Strawberry Blondie Kitchen

Yield 6 servings

Thick, hearty and comforting, this Beef Ragu with Pappardelle will be a permanent fix on your weekly meal rotation!  

Ingredients

12 ounces pappardelle pasta, cooked until al dente, drained, reserve cooking liquid

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

In a large skillet, cook bacon until crispy.  Allow to rest on paper towel.  When cooled, crumble.

Drain most of the grease in the pan, leaving about 1 tablespoon and return to burner.

Place pan over medium high heat and add beef and pork.  Cook until browned. Place into a bowl and set aside.

Add 2 tablespoons olive oil to the pan and place on medium heat.  Add garlic and cook for 30 seconds to 1 minute until fragrant. Add onion, carrot, celery and cook until soft.

Add bacon, beef and pork mixture to pan and stir to combine.

Stir in RAGÚ®  Homestyle Thick & Hearty Traditional Sauce and bring to a boil.

Reduce heat to a simmer and add 1/4 cup half and half and 2 tablespoons parmesan cheese. If sauce is too thick, add in 2 tablespoons cooking liquid and stir to combine.  Keep adding cooking liquid until desired consistency is reached.  Cook for 10 minutes.

Serve beef ragu over pappardelle noodles and top with grated parmesan.

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.

This Beef Ragu with Pappardelle is also a fantastic freezer meal.  We didn’t use all of the beef ragu sauce, so you could certainly freezer any remaining sauce and use it next time to create a new recipe for your family.  Create new traditions in your home and celebrate 80 years with Ragu.

What are some traditions in your family?

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