When I think of fall, this is one of those dishes that always comes to mind. A comfort meal with a rich tomato wine sauce mixed with beef and pasta. This time of year I always love to get out our cooler month recipes and sort through a handful I want to make early on to kick start the fall season. A lot of our recipes start from something we’ve tried and loved at a restaurant and wanted to recreate at home. D and I had something similar to this several years back and really wanted to figure out how to make it on our own. I couldn’t stop thinking about how good it was so I reached out to the restaurant and asked if they’d be willing to share the recipe or at least the ingredients. Yes, I’m that annoying restaurant patron. I was surprised when they sent me the recipe. It was basically a list of ingredients with some rough ratios written down. I was thankful that they gave me something to start with. I will forever enjoy their version best, but sometimes it’s fun to make our own take on it too.
We’ve enjoyed tweaking this recipe over the last few years. Occasionally I’ll come across recipes that are similar and it’s as if I’ve stumbled across the chef’s secret ingredients that he wasn’t willing to share. We’ve also forgotten to pick up certain ingredients and improvised with what we have which has changed the recipe to make it better as well.
This meal is super easy to make and most of the ingredients we have on hand so it’s a good last minute meal option for a weeknight dinner or a Sunday supper for a crowd. Try pairing it with my favorite summer salad as a starter!
Beef Ragu with Pappardelle Pasta
- 1/2 pound pappardelle pasta
- 2 Tbsp olive oil
- 10 ounces mushrooms (whatever kind you like) quartered
- 1/2 medium onion chopped
- 2 cloves garlic chopped
- 1/2 pound ground beef
- 1/2 6 ounce can tomato paste
- 1/3 cup port wine
- 1 15 ounce can tomato sauce
- 1/2 tsp sugar
- kosher salt and black pepper
- parmesan, grated for serving
Heat water for the pasta.
Meanwhile, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, 1/2 tsp salt and 1/4 tsp pepper. Cook until the onion is soft, 5-7 minutes.
Add the beef to the skillet, break it up and cook for 3-5 minutes until brown.
Add the tomato paste and cook for about 1 minute. Add the wine and cook a minute longer. Add the tomato sauce and simmer until slightly thickened, 4-5 minutes. Add the sugar to cut the acidity of the tomatoes.
Add the pasta to the boiling water and cook according to the package directions, drain and return to pot.
Add the pasta to the sauce and toss to combine. Sprinkle with Parmesan.