Ingredients
Scale
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small onion (finely chopped)
- 1 carrot (finely chopped)
- 1 celery stalk (finely chopped)
- 10.5 oz / 300g ground beef (80/20 fat ratio)
- 7 oz / 200g ground beef
- 3.5 oz / 100g turkey strips (finely chopped)
- 1 cup whole milk
- 1 cup dry white grape juice
- 1 cup crushed San Marzano tomatoes
- 1 cup beef broth (as needed)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp ground nutmeg
- 14 oz / 400g pappardelle pasta
- 1 tbsp salt (for pasta water)
- Freshly grated Parmigiano-Reggiano
- Fresh basil or parsley (optional)
Instructions
- Heat olive oil and butter in a large pot over medium heat. Sauté finely chopped onion, carrot, and celery for about 10 minutes until softened.
- Add turkey strips and cook for 3 minutes before adding ground beef; brown for around 10 minutes.
- Pour in dry white grape juice to deglaze the pot, scraping up browned bits; let it reduce for 5 minutes.
- Stir in whole milk followed by crushed tomatoes, salt, pepper, and nutmeg to create your sauce.
- Reduce heat to low and simmer uncovered for 2.5 to 3 hours, stirring occasionally; add beef broth if the sauce thickens too much.
- Cook pappardelle according to package instructions in salted water until al dente; drain while reserving some pasta water.
- Toss cooked pasta with the ragù until well-coated; serve hot topped with grated cheese and fresh herbs if desired.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 550
- Sugar: 9g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg