Pappardelle with ground beef and vegetable ragù — wide egg noodles tossed in a rustic, brothy tomato sauce with ground beef, diced carrots, onions, peppers, and fresh herbs.

5. Let it simmer slowly

Reduce the heat to low and let the ragù simmer uncovered for 25–35 minutes. Stir occasionally.
The sauce should remain slightly loose and brothy—not overly thick. The vegetables will soften, and the flavors will deepen beautifully.

6. Cook the pappardelle

Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente.
Before draining, reserve about ½ cup of the pasta cooking water.

7. Combine pasta and sauce

Add the drained pappardelle directly into the ragù. Toss gently to coat the wide noodles in the sauce.
If needed, add a splash of the reserved pasta water to loosen and help the sauce cling to the pasta.

8. Finish and serve

Turn off the heat and sprinkle in fresh herbs like basil or parsley.
Serve immediately with grated Parmesan and a light drizzle of olive oil.

Final Result

You’ll end up with a dish that feels both hearty and balanced:

• The pappardelle provides a soft, luxurious texture
• The ground beef adds richness
• The vegetables bring sweetness and freshness
• The brothy tomato base keeps everything light and comforting rather than heavy

Tips for the Best Ragù

• Let it simmer longer if you want deeper flavor—but keep adding a bit of broth if it thickens too much
• Fresh herbs at the end make a big difference—don’t skip them
• This dish tastes even better the next day as the flavors meld

This is the kind of meal that feels homemade in the best way—simple ingredients, slow cooking, and big flavor. Perfect for a cozy dinner or when you want something comforting without being too heavy.