A delicious and hearty recipe for Rich Pappardelle with Ragu and Mushrooms, perfect for a comforting meal.
Author:Isabella
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
8 ounces pappardelle pasta
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 pound ground beef
1 pound ground pork
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/2 cup red wine (optional)
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish
Instructions
In a large pot, bring salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Add the sliced mushrooms to the skillet and cook until they are browned and have released their moisture, about 5-7 minutes.
Increase the heat to medium-high and add the ground beef and ground pork. Cook until browned, breaking it up with a spoon, about 8-10 minutes.
If using, pour in the red wine and let it simmer for 2-3 minutes until slightly reduced.
Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Reduce the heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally.
Add the cooked pappardelle to the sauce, tossing to combine. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Serve hot, topped with grated Parmesan cheese and fresh basil leaves.
Notes
For a vegetarian version, substitute the ground meat with lentils or a meat substitute like Beyond Meat.
Add a splash of heavy cream to the sauce for a richer flavor and creamier texture.