Pappardelle Al Ragù

by Marie-Pierre Moine |

Preparation Time

2 hrs 15






Blend the meat until it's smooth and add in pieces of chopped pasta for added texture.

Finger Food

Your baby will enjoy picking up pieces of pappardelle pasta with his hands - be warned, it will get messy!


  • 30g butter

  • 2 tbsp olive oil

  • 100g pancetta, diced

  • 1 small onion, finely chopped

  • 1 celery stick, finely chopped

  • 1 carrot, finely chopped

  • 2 garlic cloves, crushed

  • 400g lean beef steak, minced

  • 100ml hot beef stock, plus more if needed

  • 2 tbsp tomato purée

  • 400g can chopped tomatoes

  • salt and freshly ground black pepper

  • 75ml milk, warmed

  • 450g dried pappardelle

  • Parmesan cheese, grated, to serve

Perfect for the winter, this meaty, slow simmered sauce goes well with spaghetti or tagliatelle, but can also be used in a lasagne. The milk helps to thicken the sauce, while also making it quite rich

  1. Melt the butter with the oil in a deep, heavy-based saucepan and fry the pancetta for 1–2 minutes. Add the onion, celery, carrot, and garlic, and continue to fry, stirring occasionally, for 10 minutes, or until softened but not browned.

  2. Stir in the meat, breaking up any lumps, then cook for a further 10 minutes, or until evenly coloured, stirring frequently. Add the stock, tomato purée, and tomatoes, season to taste, then bring to the boil.

  3. Reduce the heat to very low, cover the pan, and simmer very gently for 1½ hours. Stir occasionally to prevent sticking, adding more stock, if necessary.

  4. Stir in the milk, cover, and simmer for a further 30 minutes.

  5. Bring a large pan of lightly salted water to the boil. Add the pappardelle and simmer for 8–10 minutes, or until al dente. Drain well, spoon the meat sauce over, and serve with freshly grated Parmesan.

This recipe is from Mediterranean Cookbook Editor-in-Chief Marie-Pierre Moine (DK, £20)

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