CrustyCrab
Recipes

Italian93/7 ground beef

Spicy Beef Ragù with Fresh Pappardelle

Hand-cut egg pappardelle in a slow-simmered ragù with Calabrian chili and a little cream.

Calories
590kcal
Protein
39g
Carbs
56g
Fat
22g
Total, 30 min active
75min
Servings
4

Nutrition is per serving.

Ingredients

Fresh pasta

  • 250 g 00 flour, or all-purpose (weigh it; cup measures vary widely)
  • 3 large eggs
  • Pinch of salt
  • Water, only if needed
  • Flour or semolina, for dusting

Ragù

  • 1 lb (454 g) 93/7 ground beef
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1–2 tbsp Calabrian chili paste
  • ½ cup (120 ml) dry red wine
  • 1 can (14.5 oz) crushed San Marzano tomatoes
  • ½ cup (120 ml) chicken stock
  • Parmesan rind (optional)
  • 2 tbsp heavy cream
  • 1 oz (28 g) Parmigiano, finely grated (about ½ cup)
  • Fresh basil, salt, black pepper

Steps

  1. Make the dough. In the stand mixer with the dough hook, mix the flour, eggs and salt for 1 minute. If it is still sandy and won’t clump when pinched, add water 1 tsp at a time. Knead 5–6 minutes until smooth and firm; if the hook only tumbles it, finish by hand on the counter. Wrap tightly and rest 30 minutes at room temperature.
  2. Soften the vegetables. Heat the oil in a heavy pot over medium. Cook the onion, carrot and celery with a pinch of salt for 6–8 minutes until soft.
  3. Brown the beef. Raise the heat to medium-high. Add the beef, break it up, and let it take real color, about 8 minutes. Stir in the garlic, tomato paste and chili paste and cook 2 minutes.
  4. Simmer. Add the wine and scrape the bottom; reduce 2 minutes. Add the tomatoes, stock and rind. Simmer partially covered for 40 minutes, stirring now and then. Add a splash of stock if it gets thick.
  5. Roll and cut. Cut the dough into quarters and keep the rest covered. Roll each piece to about 1/16 in: setting 5–6 on a pasta roller, or with a pin until you can see your hand through it. Dust with flour, fold loosely, cut ¾–1 in ribbons, and toss with more flour.
  6. Boil. Cook the pappardelle in well-salted boiling water for 3–4 minutes, until tender with a slight bite. Save 1 cup of pasta water before draining.
  7. Toss and serve. Remove the rind and stir the cream into the ragù; season with salt and pepper. Add the pasta and a splash of pasta water and toss over low heat for 1 minute until glossy. Finish with the Parmigiano and torn basil.

Notes

  • Timing: make the dough first, then roll and cut it while the ragù simmers.
  • At high altitude (around 5,000 ft): dry air pulls the dough toward crumbly, so expect to add 1–3 tsp water and keep it wrapped. The sauce reduces faster than at sea level; add stock as needed. Water boils around 202°F, so fresh pasta takes 3–4 minutes instead of 2–3.