By Sasha Gordanier
Finely chop the onion, garlic, carrot, and celery.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté until the vegetables are soft, about 5-7 minutes.
Add the ground beef to the pan and cook until browned, breaking it apart as it cooks, about 6-8 minutes. Season with salt and half of the black pepper.
Stir in the tomato passata and bring to a simmer. Reduce the heat to low and let the ragu sauce cook for 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente, usually about 7-9 minutes.
Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the ragu sauce, along with the reserved pasta water, and toss well to combine. Cook together for another 2 minutes.
Serve the beef ragu over the pappardelle, topped with grated Parmesan cheese.
In a mixing bowl, toss the mixed greens with the remaining tablespoon of olive oil, a pinch of salt, and the remaining black pepper. Serve the salad alongside the pasta.
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This Italian Main Course Pasta Salad recipe is ready in 50 minutes and features Ground beef or chuck, Pappardelle, Tomato passata and other delicious ingredients. Contains 650 calories total.
Finely chop the onion, garlic, carrot, and celery.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté until the vegetables are soft, about 5-7 minutes.
Add the ground beef to the pan and cook until browned, breaking it apart as it cooks, about 6-8 minutes. Season with salt and half of the black pepper.
Stir in the tomato passata and bring to a simmer. Reduce the heat to low and let the ragu sauce cook for 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente, usually about 7-9 minutes.
Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the ragu sauce, along with the reserved pasta water, and toss well to combine. Cook together for another 2 minutes.
Serve the beef ragu over the pappardelle, topped with grated Parmesan cheese.
In a mixing bowl, toss the mixed greens with the remaining tablespoon of olive oil, a pinch of salt, and the remaining black pepper. Serve the salad alongside the pasta.
Calories per Serving: 650
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