Pappardelle al ragù di Chianina: la ricetta tradizionale italiana!

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add ground Chianina beef; cook until browned, breaking it apart with a spoon, about 8-10 minutes.

Pour in red wine; simmer until reduced by half, about 5 minutes.

Stir in canned tomatoes, beef broth, bay leaves, and thyme; bring to a boil.

Reduce heat to low; cover and simmer for 1.5 to 2 hours, stirring occasionally.

Remove bay leaves and season with salt and black pepper to taste.

Cook pappardelle pasta in salted boiling water until al dente, according to package instructions.

Drain pasta and reserve a cup of pasta water.

Toss pappardelle with ragù, adding reserved pasta water as needed for consistency.

Serve hot, garnished with grated parmesan cheese.

Spice Level:

Allergens