A rich Italian pasta featuring wide pappardelle ribbons with a slow-cooked white beef ragù. Unlike traditional tomato-based ragù, this version relies on beef, aromatic vegetables, herbs, stock, and Parmigiano-Reggiano for its deep flavor.
Ingredients — Serves 4
- 400g pappardelle
- 500g ground beef
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 tbsp extra virgin olive oil
- 30g unsalted butter
- 500ml beef stock, preferably low-sodium
- 1 sprig fresh rosemary
- 2–3 fresh sage leaves
- 80g Parmigiano-Reggiano, freshly grated
- Salt, to taste
- Freshly ground black pepper
- ½–1 cup reserved pasta water
Instructions
1. Prepare the soffritto
Heat the olive oil and butter in a large skillet or heavy-bottomed pot over medium-low heat.
Add the onion, carrot, and celery. Cook gently for 8–10 minutes, until the vegetables are very soft but not browned.
2. Brown the beef
Increase the heat to medium-high and add the ground beef.
Cook for 6–8 minutes, breaking it into small pieces, until nicely browned. Season lightly with salt and black pepper.
3. Build the ragù
Add the rosemary and sage, then pour in about half of the beef stock.
Reduce the heat and simmer gently for 30–40 minutes, adding more stock gradually as the liquid reduces.
The finished ragù should be rich and moist rather than watery.
4. Cook the pappardelle
Bring a large pot of well-salted water to a boil.
Cook the pappardelle until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
5. Combine
Remove the rosemary and sage from the ragù.
Transfer the pappardelle directly into the pan and add a splash of reserved pasta water.
Toss gently for 1–2 minutes, allowing the ragù to cling to the wide pasta ribbons.
6. Finish and serve
Remove from direct heat and add most of the Parmigiano-Reggiano.
Toss again until the cheese and cooking juices create a light, glossy coating.
Serve immediately with extra Parmigiano-Reggiano and freshly ground black pepper.
Chef’s Tip 🇮🇹
Give the soffritto plenty of time to soften and brown the beef properly before adding the stock. These two steps provide much of the flavor in a ragù bianco without relying on tomatoes or wine.
Final result: Silky pappardelle coated with savory slow-cooked beef ragù, tender aromatic vegetables, herbs, and Parmigiano-Reggiano — hearty, rustic, and deeply satisfying. 🇮🇹🍝🥩
