Oil-Free Beef Ragù with Pappardelle

Large skillet, large pot

10 minutes

55 minutes

Italian

Beef Ragù, Pappardelle, Italian, Oil-Free

Main Course

Stovetop/Boiling Water Bath

Oil Free

1

200g ground beef

1 onion, diced

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

400g can of chopped tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

250g pappardelle pasta

In a large skillet over medium heat, cook the ground beef until browned. Drain off any excess fat.

Add the onion, garlic, carrot and celery to the skillet and cook until softened.

Add the chopped tomatoes, tomato paste, oregano and basil to the skillet and stir to combine. Simmer for 30 minutes or until sauce has thickened. Season with salt and pepper to taste.

Meanwhile bring a large pot of salted water to a boil over high heat. Add the pappardelle pasta and cook according to package instructions until al dente. Drain well and set aside.

To serve divide the cooked pasta between two plates or bowls and top with the beef ragù sauce. Enjoy!

Calories – 645 kcal; Protein – 34g; Fat – 20g; Carbohydrates – 70g; Fiber – 5g; Sodium – 810mg

This oil-free beef ragù with pappardelle is an easy Italian dish that is full of flavor and packed with protein! It’s ready in under an hour so it’s perfect for busy weeknights! The ground beef is cooked in a flavorful tomato sauce before being served over al dente pappardelle pasta for a delicious meal that everyone will love!

4

Northern Italian cuisine is known for its use of butter, cream, and cheese, while southern Italian cuisine emphasizes olive oil, garlic, and tomatoes.