Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pappardelle pasta according to package instructions until al dente.
Step 2: Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 3: Heat olive oil in a large skillet or pot over medium heat.
Step 4: Add the onion, carrot, and celery, cooking for 4 to 5 minutes until softened.
Step 5: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 6: Add the ground beef and cook until browned, breaking it apart with a spoon.
Step 7: Stir in the tomato paste, Italian seasoning, paprika, salt, black pepper, and crushed red pepper flakes.
Step 8: Pour in the crushed tomatoes and beef broth, stirring well.
Step 9: Reduce the heat and let the sauce simmer for 15 to 20 minutes until thick and flavorful.
Step 10: Add the cooked pappardelle pasta to the sauce and toss until coated.
Step 11: Add reserved pasta water if needed to loosen the sauce.
Step 12: Garnish with grated parmesan cheese and chopped parsley before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.
The sauce flavor deepens over time, making leftovers even more delicious.
You can freeze the beef ragu sauce separately for up to 2 months and prepare fresh pasta when ready to serve.
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