Delicious Pappardelle: A Rich, Meaty Ragù Recipe

Are you looking for a hearty and satisfying pasta dish that will impress your guests or simply satisfy your craving for comfort food? Look no further than this recipe for pappardelle with red wine and meat ragù.

This dish combines wide, flat noodles with a rich and meaty ragù made from ground beef and turkey or braised beef short ribs. The secret to the best ragù is selecting the right bottle of wine – look for a fruity red with low tannins, such as a Chianti or Merlot, to complement the flavors of the dish.

But don’t worry, you don’t need to be a sommelier to make this recipe – I’ll guide you through all the steps, from selecting ingredients to serving and pairing. So let’s roll up our sleeves and get ready to create a spectacular pasta dish that will leave everyone asking for the recipe.

Why You’ll Love This Recipe

Pappardelle With Red Wine and Meat Ragù
Pappardelle With Red Wine and Meat Ragù

Ladies and gentlemen, welcome to the kitchen. Today, I want to introduce you to a dish that is both elegant and homely. A dish that combines indulgence and comfort in one spectacular pasta dish. That dish is none other than the Pappardelle with Red Wine and Meat Ragù Recipe.

Why will you love this recipe, you ask? Well, let me tell you. This dish combines pappardelle – a wide flat noodle – with a meaty ragù made of ground beef and turkey, braised beef short ribs, and pancetta. It is slow-cooked in a rich tomato sauce with the addition of dried porcini mushrooms for a depth of flavor.

But what takes this pasta dish to the next level is the addition of dry red wine. The wine gives this ragù a sophisticated flavor that elevates it from a regular pasta sauce to an outstanding entrée that will leave your taste buds begging for more.

This recipe is truly versatile. You can substitute the beef short ribs with pulled pork for a softer texture or use chuck roast instead. You can also add extra vegetables like diced carrots and celery ribs to make it even healthier.

Not only does this recipe taste fantastic, but it’s also easy to make. Just follow the simple steps of sautéing onions and garlic, browning the meat, simmering it with tomato puree, and adding in the wine at just the right time – voila! You have yourself a delicious sauce.

The texture of pappardelle pairs perfectly with this ragù – offering up ribbons of pasta cradling savory bites of beef cooked until incredibly tender. The aroma alone is enough to awaken all your senses and leave them wanting more.

And lastly, let’s not forget about that finishing touch – sprinkling freshly grated parmesan cheese on top adds just enough decadence without overpowering the flavors at play here.

In conclusion, this dish is a showstopper that will turn any dinner into a special occasion. It offers up the best of both worlds by combining an elegant and complex flavor profile with the comfort of a hearty pasta dish. Trust me when I say that you won’t regret making this Pappardelle with Red Wine and Meat Ragù Recipe – it’s truly the perfect indulgence for any occasion.

Ingredient List

 A comforting bowl of pappardelle with a rich meat ragù.
A comforting bowl of pappardelle with a rich meat ragù.

Here is a list of ingredients you’ll need to prepare the Pappardelle With Red Wine and Meat Ragù recipe:

Meat and Sauce:

  • 1 pound ground beef
  • 1/2 pound ground turkey
  • 1/2 pound pancetta, diced
  • 1 medium onion, chopped
  • 2 carrots, finely chopped
  • 2 celery ribs, finely chopped
  • 3 garlic cloves, minced
  • 4 pieces of dried porcini mushrooms, soaked in boiling water for about 20 minutes and then finely chopped
  • 1 cup beef broth
  • 2 cups canned tomato puree or spaghetti sauce
  • 2 cups dry red wine (Barolo or Chianti)
  • 3 fresh thyme sprigs


  • 1 pound pappardelle pasta
  • Salt


  • Grated Parmesan cheese
  • Unsalted butter

Make sure to select the highest quality ingredients for the best results.

The Recipe How-To

 The depth of flavor in this dish comes from the addition of red wine.
The depth of flavor in this dish comes from the addition of red wine.

Step 1: Prepping the Meat and Vegetables

Start by finely dicing 1 onion, 2 carrots, and 2 celery ribs. Next, place a large Dutch oven over medium-high heat and add in 3 tablespoons of olive oil. Once hot, add in the diced vegetables and cook until they begin to soften, about 5 minutes.

Next, add in 4 ounces of diced pancetta and cook for an additional 5 minutes until it starts to brown. You can also use salt pork or bacon if you don’t have pancetta available.

Step 2: Adding the Meat

Once your veggies are cooked and your pancetta is crisp, it’s time to add in your ground meat. You’ll need 1 pound of ground beef and/or ground turkey – this recipe is very forgiving when it comes to swapping out meats, so feel free to experiment!

Crumble the meat into the pot with the vegetables, using a wooden spoon to break it up as it cooks. Cook until no pink remains on the meat.

Step 3: Adding the Liquid Ingredients

Now it’s time for the liquid ingredients that make up the base of our ragù. Start by pouring in 1 cup of dry red wine – a bold red with low tannins like a Merlot or Rhône blend will work great here.

Stir in 2 cups of tomato puree and 2 cups of beef broth until everything is well combined.

Step 4: Adding Flavorings

Add in two fresh thyme sprigs to the pot for added flavor. Then stir everything together.

Step 5: Simmering

Reduce your heat to low and place a lid on top of your pot. Allow the ragù to simmer gently for approximately two hours. Give everything a good stir every 20 minutes or so.

Step 6: Preparing the Pappardelle Pasta

While the ragù is simmering, bring a large pot of boiling water to a boil. Add in 1 tablespoon of unsalted butter and 1 tablespoon salt, then add in 1 pound of pappardelle pasta. Cook for about 8-10 minutes until it’s tender but still has some bite.

Step 7: Putting It All Together

Drain the pasta from its water and add it directly to the pot with the ragù on low heat. Toss the pasta and meat sauce together, adding in some of the reserved pasta water if needed to help everything come together nicely.

Serve this delicious and meaty ragù made with red wine over your favorite cooked pasta such as pappardelle noodles. Top with shredded Parmesan cheese and enjoy!

Substitutions and Variations

 Perfect for a cozy night in, this dish is sure to warm you up from the inside out.
Perfect for a cozy night in, this dish is sure to warm you up from the inside out.

If you’re feeling experimental or need to work with what you have on hand, this recipe allows for a few substitutions and variations! Here are some ideas to get you started:

– Tomatoes: If you don’t have tomato puree or sauce on hand, try using canned diced tomatoes. Just be sure to pulse them in a blender or food processor until they are a smooth consistency before adding them to the ragù.

– Meat: The beauty of this recipe is that it can be made with a variety of meats! While ground turkey and beef make a delicious and affordable option, you can also try using braised beef short ribs, shredded beef, or even pulled pork for added flavor.

– Pasta: While the wide and flat pappardelle noodle is what makes this dish so hearty and comforting, feel free to substitute it with your favorite pasta shape such as spaghetti, rigatoni or penne.

– Wine selection: Selecting the right bottle is key when cooking with wine. Look for a fruity red wine with low tannins like Merlot or Pinot Noir when making meat ragù. However if you don’t want to add alcohol in this recipe , use vegetable broth instead of wine for more depth of flavor.

– Cheese: You can substitute the parmesan cheese with pecorino Romano which has similar nutty and savory flavor or use vegetarian alternatives.

With these simple substitutions and variations, you’ll still end up with a spectacular pasta dish that combines tender meaty ragù with your favorite pasta shape!

Serving and Pairing

 The tender meat in the ragù is slow-cooked in the red wine until it falls apart.
The tender meat in the ragù is slow-cooked in the red wine until it falls apart.

Once the Pappardelle with Red Wine and Meat Ragù recipe is complete, it’s time to serve and enjoy this spectacular pasta dish. The combination of the rich red wine and hearty meat ragù makes for a filling meal that is sure to satisfy your taste buds.

To take your dining experience to the next level, you can pair this dish with a dry red wine that has low tannins and a fruity flavor. This will complement the flavor profile of the dish without overpowering it. Some great choices include a Chianti or a Barbera d’Alba.

But don’t stop there! To add an extra touch of deliciousness, grate some fresh Parmesan cheese over the top of your pasta. The salty and nutty notes of the cheese will marry perfectly with the flavors in the dish.

If you’re looking to make this meal even heartier, pair it with a side salad or some crusty bread to soak up any leftover sauce. This will balance out the richness of the pasta and leave you feeling satisfied.

As always, don’t be afraid to experiment with different wine and food pairings until you find what works best for you. You may just stumble upon your new favorite combination!

Make-Ahead, Storing and Reheating

 A delicious and hearty meal that will leave you feeling satisfied.
A delicious and hearty meal that will leave you feeling satisfied.

This pappardelle with red wine and meat ragù recipe is the perfect dish for those who want to get ahead on their meal prepping. The good news is that you can make this dish a day ahead of time or store leftovers for another day.

To make it ahead of time, prepare the sauce according to the recipe’s instructions and let it cool completely. Once cooled, transfer it to an airtight container, and refrigerate for up to three days or freeze it for up to two months.

When you’re ready to serve, reheat the sauce over medium heat in a deep pot or saucepan until heated through. If the sauce becomes too thick or dry, add a splash of broth or water to loosen it up.

The pappardelle pasta can also be cooked ahead of time and stored in an airtight container in the refrigerator for up to three days. To reheat, bring a large pot of salted water to a boil and cook the pasta until al dente, about 2-3 minutes. Remove from heat and drain well before serving.

If you’re planning on storing leftovers of the entire dish, combine the pasta and sauce together before storing. Place the mixture into an airtight container in the refrigerator or freezer until ready to reheat.

Overall, this recipe is perfect for meal prepping, but also flavorful enough that it won’t feel like leftovers when reheated!

Tips for Perfect Results

 Pappardelle is the perfect pasta choice for a meaty sauce like this one.
Pappardelle is the perfect pasta choice for a meaty sauce like this one.

As a sommelier, I have learned that certain dishes require specific wines to enhance their flavors. One of those dishes is the Pappardelle With Red Wine and Meat Ragù recipe. This spectacular pasta dish combines the wide, flat noodle known as pappardelle with a meaty ragu made from red wine, ground beef, and turkey. To ensure you achieve the best ragu possible, here are some tips for perfect results:

1. Tenderness is Key: Slow-cooked and braised beef short ribs or chuck roast are great choices for this recipe. Braised pork or pulled pork ragu is also a delicious substitute.

2. Selecting the Perfect Bottle: When selecting a bottle of wine for your meat ragù, look for a fruity red with low tannins. This will match perfectly with your red wine tomato sauce.

3. The Importance of Parmesan Cheese: Parmesan cheese is an essential ingredient in this recipe, providing both flavor and saltiness to balance out the richness of the meat.

4. Soak Your Dried Porcini Mushrooms: Before adding your dried porcini mushrooms to the dish, be sure to soak them in boiling water for about 15-20 minutes until they are tender enough to slice.

5. Cook Your Pasta Correctly: Make sure to cook your pappardelle pasta until it is al dente and still has a slight chew to it. Overcooked pasta can ruin the texture of your dish.

By following these tips, you’ll be able to create a stunning Pappardelle With Red Wine and Meat Ragù that will impress even the toughest of critics. So go ahead and cook up a storm in the kitchen!


As with any recipe, there may be questions or concerns that arise when attempting to recreate it at home. Here are some commonly asked questions regarding the Pappardelle with Red Wine and Meat Ragù recipe, along with helpful tips to ensure a successful and delicious outcome.

What is the secret ingredient in ragu?

One of the secrets to crafting a sauce with deep layers of flavor, particularly in the region of Umbria, is using various meats. In my recipe, I like to utilize ground beef and three different kinds of pork, such as bacon, sausage, and ground pork. However, sometimes I even add in some ribs, a chop, or a more reasonably priced cut of steak to enhance the complexity of the sauce.

What red wine is best for ragu?

If you are searching for a bottle that drips with luscious fruits and has a smooth finish, then opt for a red wine variety with low tannins. Merlot, Pinot Noir, Chianti and light-bodied Cabernets are all excellent options to consider.

What is the secret to a good ragu?

When it comes to preparing ground meat for sauces, there are different techniques depending on the regional dish you are making. For Bolognese sauce, it’s recommended to brown the meat slowly, using medium-low heat. The goal is to bring out a luscious caramelized taste in the meat without compromising its texture or moistness. On the other hand, for a ragu dish that originates from southern Italy, seasoning the meat before browning it over medium-high heat can help enhance the overall flavor of the sauce. By creating a well-seared outer layer on the meat, the ragu can have a richer taste profile.

What wine goes with meat for ragu?

When it comes to pairing with Pappardelle and Wild Boar Ragù, Sangiovese is the way to go in Tuscany. Whether it’s a full-bodied Brunello or a versatile Chianti, these wines are perfect companions for the dish. The Tuscan coast also offers fantastic options like Cabernet Sauvignon, Merlot, or Syrah made with international grape varieties.

Bottom Line

In conclusion, this recipe for pappardelle with red wine and meat ragù is truly a masterpiece. Not only does it offer a rich and complex flavor profile that will leave you wanting more, but it also provides numerous options for substitutions and variations to accommodate different dietary needs and preferences.

From selecting the right bottle of wine to slow cooking your beef short rib or braised pork ragù, this dish requires care and attention to detail to bring out its full potential. But trust me, the end result is well worth the effort.

So why not give this spectacular pasta dish a try? Whether you’re looking to impress guests at a dinner party or simply treat yourself to something indulgent on a quiet night in, pappardelle with red wine and meat ragù is sure to satisfy. Just be sure to have plenty of parmesan cheese on hand, as you won’t be able to resist going back for seconds. Enjoy!

Pappardelle With Red Wine and Meat Ragù

Pappardelle With Red Wine and Meat Ragù Recipe

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Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine Italian
Calories 761.6 kcal


  • 1 lb pappardelle pasta
  • 1 ounce dried porcini mushrooms
  • 1 cup boiling water
  • 1/4 cup extra virgin olive oil
  • 2 ounces pancetta, thinly sliced and finely chopped
  • 2 medium celery ribs, finely chopped
  • 1 medium carrot, very finely chopped
  • 1 small onion, finely chopped
  • 3 fresh thyme sprigs
  • 1 lb ground beef
  • 1 lb ground turkey
  • salt & freshly ground black pepper
  • 1 cup dry red wine
  • 2 cups tomato puree
  • 1 tablespoon unsalted butter
  • 1/4 cup parmesan cheese, freshly grated, plus more for serving


  • In a large pot of boiling salted water, cook the pappardelle until al dente.
  • Meanwhile, in a medium heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 5 minutes. Lift the mushrooms from the water and coarsely chop them. Reserve the soaking liquid.
  • In a large saucepan, heat the olive oil. Add the porcini, pancetta, celery, carrot, onion and thyme sprigs and cook over medium high heat, stirring often, until the vegetables start to brown (about 5 minutes).
  • Add the ground beef and turkey, season with salt and pepper and cook, breaking up the meat with a wooden spoon, until no pink remains (about 5 minutes).
  • Add the red wine and boil over high heat until reduced by half (about 3 minutes).
  • Add the tomato puree. Pour in the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom. Bring to a boil and simmer over moderate heat, stirring occasionally, until thickened and flavorful (about 12 minutes). Discard the thyme sprigs.
  • Drain the pappardelle and return it to the pot. Toss with the butter and then add half of the ragù and toss well. Season with salt and pepper and toss with the 1/4 cup of Parmesan.
  • Transfer the pasta to bowls, top with the remaining ragù and serve. Pass additional Parmesan at the table.

Add Your Own Notes


Serving: 444gCalories: 761.6kcalCarbohydrates: 71.5gProtein: 41gFat: 31.1gSaturated Fat: 9.6gCholesterol: 119.9mgSodium: 233.3mgFiber: 5.2gSugar: 7.9g
Keyword < 30 Mins
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