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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 55 mins Servings: 6 pappardelle with quick fennel ragu
Ingredients Ingredient Checklist 1/4 cup extra-virgin olive oil 1 cup finely chopped onion 1 cup finely chopped fennel, plus chopped fronds for serving Kosher salt and freshly ground pepper 1 tablespoon minced garlic (from 2 cloves) 2 tablespoons tomato paste 1 pound ground beef (85 percent lean), preferably grass-fed 1 can (28 ounces) whole peeled tomatoes, pureed 1 pound pappardelle Grated Parmesan and red-pepper flakes, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 55 mins Servings: 6 pappardelle with quick fennel ragu
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 55 mins Servings: 6
Recipe Summary
prep: 15 mins total: 55 mins
Servings: 6
prep: 15 mins
total: 55 mins
prep:
15 mins
total:
55 mins
Servings: 6
6
pappardelle with quick fennel ragu
pappardelle with quick fennel ragu
Ingredients
Ingredients
- 1/4 cup extra-virgin olive oil 1 cup finely chopped onion 1 cup finely chopped fennel, plus chopped fronds for serving Kosher salt and freshly ground pepper 1 tablespoon minced garlic (from 2 cloves) 2 tablespoons tomato paste 1 pound ground beef (85 percent lean), preferably grass-fed 1 can (28 ounces) whole peeled tomatoes, pureed 1 pound pappardelle Grated Parmesan and red-pepper flakes, for serving
Directions
Heat 2 tablespoons oil in a large, straight-sided skillet over medium-high. Add onion, fennel, and a pinch of salt. Cook, stirring, until vegetables are softened and beginning to brown, 7 to 8 minutes. Stir in garlic and tomato paste; cook 1 minute more. Add 2 cups water and beef, breaking up meat with the back of a spoon. Reduce heat to low and simmer, covered, 15 minutes. Uncover, add tomatoes, and season with salt and pepper. Increase heat to medium high; cook until sauce is thickened, 12 to 15 minutes.
Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot; add sauce, 1/4 cup pasta water, and remaining 2 tablespoons oil. Toss to evenly coat pasta, adding more pasta water as needed. Serve, topped with fennel fronds, cheese, and pepper flakes.
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All Reviews for Pappardelle with Quick Fennel Ragu
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pappardelle with Quick Fennel Ragu
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
