Pappardelle with Red Wine Ragu is a robust wine and tomato ragu over pappardelle pasta. This is the perfect comfort food on a cold night..

Prep time 20 Min | Cook Time 25 Min | Serves 6

Ingredients

  • 1 lb Pappardelle Pasta Nests
  • 1/4 cup Imported Extra Virgin Olive Oil
  • 1 can Mushroom Stems Pieces (8 oz)
  • 2 oz thinly sliced Pancetta, finely sliced
  • 2 medium Celery Stalks, finely chopped
  • 1 medium Carrot, finely chopped
  • 1 medium White Onion, finely chopped
  • 3 sprigs Fresh Thyme
  • 1 lb Ground Round
  • Fine Sicilian Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 1 cup Dry Red Wine
  • 1 jar Traditional Passata (24 oz)
  • 1 tbsp Unsalted Butter
  • 1/4 cup Parmesan Cheese

Directions

  • Prepare pasta according to package instructions.
  • Heat oil in a large saucepan and add mushrooms, pancetta, celery, carrot, onion and thyme springs, cooking over moderately high heat.
  • Stir continually and cook until vegetables start to brown, approximately 5 minutes.
  • Add the ground round, salt, pepper and cook until brown.
  • Pour in red wine and boil over high heat until reduced by half, about 3 minutes.
  • Add the passata, and again bring to a boil.
  • Simmer over medium heat stirring occasionally until thickened, about 12 minutes.
  • Discard thyme sprigs and add pappardelle to ragu.
  • Toss with butter and parmesan, season with salt and pepper.
  • Transfer pasta to bowls, top with remaining ragu and serve.
  • If desired, top with additional parmesan cheese.

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