PAPPARDELLE WITH CREAMY RAGU

WineCheeseScallops
5 hours ago
5 min read

There’s something deeply comforting about a slow-simmered ragu tossed with wide ribbons of fresh pappardelle. It’s rustic, rich, and exactly the kind of meal that makes you want to linger at the table just a little longer. This Pappardelle with Creamy Ragu is hearty without being heavy, luxurious without being fussy, and perfect for everything from Sunday dinner to a cozy date night at home.

Pasta with meat, carrots, and parsley on a white plate. Gold cutlery and striped napkin in the background create a cozy dining setting.

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What makes this version special? A touch of crème fraîche stirred in at the end for velvety richness and a subtle tang that balances the savory meat and sweet vegetables. Paired with fresh handmade pasta, this dish feels like something you’d order at a charming Italian trattoria — but it’s made right in your own kitchen.

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A wooden kitchen counter with ground meat, creme fraiche, herbs, garlic, and a large knife. A wine bottle and salt jar are in the background.

🥩 Ground Meat (Beef and/or Pork)

The heart of any ragu is the meat. Using ground beef delivers bold, savory depth, while pork adds subtle sweetness and richness. A blend of the two creates beautiful balance. When properly browned and cooked until moisture evaporates, the meat develops concentrated flavor that forms the backbone of the sauce.

Unlike quick weeknight meat sauces, a true ragu is meant to simmer gently, allowing flavors to develop and marry. Taking the time to cook the meat properly ensures a silky, cohesive sauce rather than something watery or separated.

🧈 Crème Fraîche

Crème fraîche is the quiet hero of this recipe. Similar to sour cream but richer and less tangy, it adds luxurious texture without overpowering acidity. Because of its higher fat content, it won’t curdle when added to warm sauces — making it perfect for finishing pasta dishes.

In this ragu, it rounds out the savory notes and gives the sauce a creamy finish without turning it into a heavy cream sauce. The result is elegant, balanced, and incredibly satisfying.

Parsley, celery, carrots, and butter on a wooden table. A metal measuring cup and a container labeled "Vermont" are visible. Bright colors.

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Recipe Origin & Inspiration

This recipe was inspired by classic Northern Italian ragus — simple ingredients, slow cooking, and wide pasta meant to hold every bit of sauce. Pappardelle is ideal here because its broad surface area captures the creamy meat sauce in every bite.

Hands chopping diced carrots on a wooden cutting board. Celery and herbs are in the background, creating a fresh cooking scene.

Adding crème fraîche gives this dish a subtle French influence, creating a beautiful bridge between rustic Italian tradition and modern comfort cooking. It’s the kind of recipe that feels timeless — equally appropriate for a family dinner or a candlelit table with a glass of red wine.

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Tips, Serving Suggestions, & Storage

Egg yolks from a measuring cup are poured into a flour well on a wooden surface, creating a vibrant yellow and white contrast.

Salt your pasta water generously; it should taste like the sea to properly season the pasta.
Simmer the ragu gently — avoid boiling, which can toughen the meat.
Allow the meat to fully brown before adding wine to develop deeper flavor.
Deglaze the pan thoroughly after adding wine, scraping up any browned bits.
If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
Do not rinse fresh pasta after cooking; the starch helps the sauce adhere.
Taste and adjust seasoning at the end — Parmesan adds saltiness.
For added richness, drizzle with high-quality olive oil before serving.
Store leftovers in an airtight container for up to 3 days.
Reheat gently over low heat with a splash of water or broth to restore texture.

Chopped carrots and celery being stirred with a wooden spoon in a metal pan on a countertop. Bright colors create a fresh, vibrant scene.

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Person rolling pasta dough with a shiny pasta machine in a kitchen with wooden cabinets. Hands visible, conveying focus.

Why This Recipe Stands Out

Combines rustic ragu with a creamy, refined finish.
Uses fresh pasta for superior texture.
Balanced sweetness from carrots and celery.
Crème fraîche adds silkiness without heaviness.
Works with beef, pork, or a combination.
Simple ingredient list with high-end results.
Ideal for entertaining yet manageable at home.
Deep flavor development through slow simmering.
Easily adaptable with herbs or a splash of cream.
Feels restaurant-quality but approachable.

A pile of raw, cut pasta on a floured surface, featuring a light beige color. The setting is a kitchen counter.

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Pappardelle with Creamy Ragu

Pasta with minced meat, carrot, and herbs on a white plate. A striped towel is in the background. Vibrant colors and appetizing detail.

Ingredients

For the Ragu

2 tablespoons unsalted butter
1 1/2 cups diced carrots (about 3 carrots)
1 1/2 cups diced celery (about 3 ribs)
Kosher salt, to taste
Freshly ground black pepper, to taste
3 large garlic cloves, peeled and sliced
1 pound ground beef and/or pork
1/4 cup dry white wine
3 tablespoons crème fraîche
Grated Parmigiano Reggiano, to taste
Minced fresh parsley, for garnish

For Homemade Pappardelle (Optional)

10 1/2 ounces (300 grams) ‘00’ flour
6 ounces (172 grams) beaten eggs (about 3 large eggs)
Semolina flour, for dusting

Instructions

Make the Pasta

Pour the flour onto a clean work surface and create a well in the center.
Pour the beaten eggs into the well.
Using a fork, gradually incorporate flour into the eggs. Use a bench scraper to help fold in remaining flour.
Knead until a smooth dough forms and it springs back when pressed.
Wrap tightly in plastic wrap and rest for 30 minutes.
Divide the dough into four pieces. Keep unused pieces covered.
Roll through a pasta machine, starting on the widest setting. Pass through twice before moving to the next setting. Continue until you reach setting seven.
Cut into wide pappardelle strips and place on a semolina-dusted baking sheet. Repeat with remaining dough.

Make the Ragu

Heat a medium Dutch oven over medium heat. Add butter and melt.
Add carrots, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until fragrant, about 3 minutes.
Add garlic and cook until softened, about 3 minutes more.
Add ground meat. Cook, breaking it up with a wooden spoon, until browned and moisture evaporates, about 10 minutes.
Season with a pinch of salt and stir in the white wine, scraping up any browned bits.
Reduce heat to low, cover, and simmer for 30–40 minutes, stirring occasionally.

Finish the Dish

Bring salted water to a gentle simmer. Cook fresh pasta until it floats.
Reserve a small amount of pasta water.
Transfer pasta directly to the ragu. Add a splash of pasta water and stir to combine.
Stir in crème fraîche.
Add parsley, adjust salt, and finish with grated Parmigiano Reggiano.

Serve immediately.

Pasta dish with ground meat, carrots, and herbs on a white plate. The meal is garnished with parsley and cheese, creating a fresh look.

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FAQ Section

Wide noodles, ground meat, carrots, and celery are stirred in a metal skillet on a stovetop. The scene is colorful and appetizing.

Can I use dried pasta instead of fresh?

Yes. Cook dried pappardelle according to package instructions until al dente.

Can I make the ragu ahead of time?

Absolutely. The flavor improves overnight. Store in the refrigerator up to 3 days.

Can I freeze the sauce?

Yes. Freeze in an airtight container for up to 3 months.

What wine pairs well with this dish?

A medium-bodied red like Sangiovese or Barbera complements the richness beautifully.

Can I substitute sour cream for crème fraîche?

You can, but stir it in off heat to prevent curdling.

For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.

Their high-quality selection never disappoints!

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