Recipe
Pappardelle Bolognese
Proper slow-cooked ragù: vegetables, beef, wine and tomatoes simmered down until thick and glossy, then tossed with wide pappardelle.
Need to cook it in a slow cooker, pressure cooker or for a big group? Ask the AI and it'll scale and adapt everything.
Slow beef ragù
The longer it simmers, the deeper the flavour. This is proper comfort pasta.
Ingredients
This is the base. The AI can help you swap wine, use stock instead, or add things like pancetta.
- 400 g pappardelle
- 500 g beef mince
- 2 x 400 g tins tomatoes or passata
- 1 onion, 1 carrot, 1 celery stick (finely diced)
- 150 ml red wine
Method
- 1
Soffritto
- 2
Brown
- 3
Simmer
Ragù should be thick enough to cling to the pasta, not watery. If you're unsure, ask the AI for tips based on what you're seeing in the pan.
Gear that helps (optional)
Any big pot works. These just make long simmers and pasta cooking easier.
Heavy-bottomed pot
Helps the ragù simmer gently without catching on the bottom.
Wooden spoon
Good for scraping up the browned bits and stirring over time.
Large pasta pot and colander
Plenty of space for the pappardelle and easy draining.
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Quick questions
Can I freeze the ragù?
Yes. It freezes really well. The AI can give you cooling, portioning and reheating steps so the texture stays nice.
Do I have to use wine?
No – you can swap the wine for extra stock. Ask the AI for a wine-free version with adjusted seasoning so it still tastes rich.
Looking for more pasta ideas? Check the rest of the pasta recipes on the main page.
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