Skillet Beef Ragu Pappardelle

Serves 5 · 15 min prep · 40 min cook

Ingredients

• 1.25 lb ground beef (85/15)
• 2 tbsp olive oil
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine (optional)
• 1 (28 oz) can crushed tomatoes
• 1 cup beef broth
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 12 oz pappardelle or wide egg noodles
• 1/3 cup whole milk or half-and-half
• 3/4 cup grated Parmesan
• 1/4 cup fresh parsley, chopped

Instructions

1. 1Heat the olive oil in a large Dutch oven or deep 12-inch skillet over medium-high heat. Add the ground beef and cook 6–7 minutes, breaking it into small pieces, until well browned. Drain excess fat if needed, leaving about 1 tablespoon.
2. 2Add the diced carrot, celery, and onion. Cook 5–6 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Stir in the garlic and tomato paste and cook 1 minute until the paste darkens slightly.
3. 3If using wine, pour it in and simmer 2 minutes while scraping the bottom of the pan clean. Add the crushed tomatoes, beef broth, oregano, salt, and pepper. Bring to a boil, then reduce heat to medium-low.
4. 4Simmer uncovered 18–20 minutes, stirring every few minutes, until the sauce thickens and the flavors concentrate. The ragu should look rich and cling to a spoon.
5. 5Meanwhile, cook the pappardelle in a large pot of salted boiling water until al dente, usually 1 minute less than package directions. Reserve pasta water, then drain.
6. 6Stir the milk and Parmesan into the ragu until creamy. Add the drained pasta and toss vigorously, adding pasta water a splash at a time until every ribbon is coated in glossy sauce.
7. 7Taste and adjust salt or pepper. Remove from heat, top with remaining Parmesan and chopped parsley, and let stand 1 minute.
8. 8Serve in warm bowls with extra cheese at the table for a cozy, restaurant-style dinner.