Pappardelle with Beef Ragu
18 min
6 servings
400 calories
Ingredients
1 lb (450 g) lean ground beef
1 can (14 oz/398 ml) unsalted diced tomatoes
1 can (14 oz/398 ml) crushed tomatoes
2 tbsp Marinara Sauce Mix
1⁄2 lb (225 g) pappardelle pasta
1⁄4 cup whipping cream
2⁄3 cup (about 90 g) fresh mozzarella cheese or burrata
Instructions
Crumble beef into Wok over medium-high heat. Using Ground Meat Separator, to break up chunks, until meat is cooked through, 4–5 min.
Add diced tomatoes (including juice), crushed tomatoes, and sauce mix. Stir to combine. Allow the sauce to come to a boil. Partially cover; reduce heat to medium and simmer 5–8 min for flavours to blend. Stir in cream.
Meanwhile, in Multipurpose Pot set over high heat, boil pasta until al dente, about 5 min. Once cooked, use tongs to grab a cluster of pasta from the water and transfer to Wok—it’s OK if a little water ends up with the sauce. Toss to coat.
Divide between six bowls. Roughly tear cheese and top pasta. Add toppings, if desired.
Nutritional Information
Per serving: Calories 400, Fat 16 g (Saturated 7 g, Trans 0.2 g), Cholesterol 85 mg, Sodium 220 mg, Carbohydrate 38 g (Fiber 4 g, Sugars 3 g), Protein 25 g.
Tips
Pappardelle pasta is long, broad, and flat. Swap with fettucine or linguine.
Fresh mozzarella and burrata are both semi-soft cheeses. Burrata is similar to mozzarella, but creamier. Look for burrata in special cheese shops or an Italian market.
Perfectly Balance Your Plate
Serve with 2 cups leafy green salad and 1 tbsp Epicure Dressing Mix.