She Strengthens

Savoring the Flavor: A Rich Beef Ragout Recipe

When it comes to cooking, patience is a virtue. This slow-simmered beef ragout is a testament to the power of taking it easy in the kitchen. The result is a rich, caramelized meat sauce that’s simply divine.

The Perfect Pairing: Pappardelle Pasta

To soak up all that luscious sauce, we’re pairing it with pappardelle, a wide, flat pasta that’s perfect for scooping up every last bite. This Italian-inspired dish is sure to become a new favorite.

A Hearty Servings for Two

Yield: 2 servings
Difficulty: Easy
Total Time: About 1 1/2 hours
Active Time: 30 minutes

Gather Your Ingredients

• 10 ounces ground beef and pork
• 1 tablespoon olive oil
• 1 celery stalk
• 1 yellow onion
• 1 carrot
• 1 clove garlic
• 1 small can whole tomatoes
• 1 tablespoon tomato paste
• 2 tablespoons red wine
• 1 bay leaf
• 8 ounces pappardelle pasta
• Kosher salt
• Black pepper
• 1/4 cup pecorino cheese

Let the Simmering Begin

Pat the ground beef and pork dry with a paper towel to remove excess moisture. Heat the olive oil in a large high-sided pan over medium heat. Add the ground beef and pork, breaking it up with the back of a spoon as it cooks. Once the meat has lost its color, remove it from the pan and set it aside.

Softening the Aromatics

Rinse the celery and cut it into 1/4-inch dice. Peel the onion and cut it into small dice. Peel the carrot and cut it into 1/4-inch dice. Smash the garlic with the flat side of a knife to release its flavors. Add the celery, onion, carrot, and garlic to the pan and cook until the onion is soft and translucent, about 5 minutes.

Building the Ragout

Return the ground beef and pork to the pan and stir to combine. Add the tomato paste and cook until it reaches a deep brick red, about 3 minutes. Add the red wine and cook until it’s reduced by half, about 2 minutes. Then, add the crushed tomatoes and bay leaf, stirring to combine. Let the sauce simmer over medium heat until it’s thickened, at least 10 minutes, up to 45 minutes.

Cooking the Pappardelle

Bring a large pot of water to a boil and add the pappardelle pasta. Cook until al dente, about 8 minutes. Drain and set aside.

Finishing Touches

Taste the ragout and add salt and pepper as needed. Discard the bay leaf and add the cooked pappardelle to the pan, stirring to coat. Warm through for about 2 minutes, then divide evenly between two bowls. Garnish with grated pecorino cheese and serve.