Skip to main content

Pappardelle With Meat Ragu

I love having a warm and rich Pappardelle with Meat Ragu on a cool rainy day. The meat Ragu is packed with so much flavor as it’s cooked with all the fresh ingredients for about 3 hours! So, I usually tend to make a bit more and freeze it for use later on. Do try making this hearty pasta dish, add a sprinkle of freshly grated Parmigiano Reggiano and some chopped parsley. Then, after tucking into it, tell me what you think.

Pappardelle With Meat Ragu


3 Tbsp Olive Oil
About 2.2 lbs/1.1 kg Organic Fed Boneless Beef Chuck Roasts, cubed (1/2 to 3/4 inch)

1 Large Yellow Onion, finely chopped

3 Carrots, peeled and diced

3 Celery Sticks, diced

4 Cloves Garlic, chopped
1 ½ tsp Italian Seasoning/Herbs
1 Cup Marsala Wine
2 Tins (796ml/28 fl oz) San Marzano Whole Tomatoes With Juice

½ Cup Beef Stock
1 Dried Bay Leaf
Black Pepper
Sea Salt

1 Box (500g) Dried Pappardelle Pasta, cooked al dente
Freshly grated Parmigiano Reggiano
Italian Flat Leaves Parsley, chopped


Preheat oven to 350˚F (180˚C)

Heat a stockpot or Dutch oven over a moderate to high heat. Brown the beef cubed with olive oil in batches, and set aside.

Add extra oil to the pan if necessary. Then cook onion, carrots, celery, and garlic. Keep stirring, about 8 to 10 minutes, add in the Italian seasoning and cook until the mixture has softened, fragrant and golden in color. Then add the beef, Marsala wine, beef stock, tomatoes, bay leaf, salt, pepper, and bring to the boil. Cover the pot with parchment paper and place the lid on top. Transfer to the oven and cook until the meat is very tender, about 3 hours.

Serve warm over the cooked pasta and sprinkle in the Parmigiano-Reggiano and chopped parsley.

Serve 4 to 6


  1. I just recently made homemade parpadelle for a special supper with a simple marinara sauce. Love the addition of Marsala wine in your sauce.

  2. Oh yum! I haven't had pappardelle in so long, this looks delicious!

  3. I never saw pasta noodles that wide, but I love it!


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W