Can I use store-bought pasta instead of homemade?

Yes, dried or fresh store-bought pappardelle works well, though homemade pasta absorbs the sauce differently and offers a silkier texture.

What type of ground meat is best for this sauce?

A beef, pork, and veal blend provides the most complex flavor, but all beef or all pork are equally valid depending on preference.

Why add a parmesan rind to the sauce?

The rind dissolves slightly and imparts umami depth and richness to the ragù without adding salt.

How long should the sauce simmer?

Simmer gently for 45 minutes to 1.5 hours; longer cooking intensifies flavor. The sauce should reduce and darken.

Can I make this sauce ahead?

Yes, the ragù tastes better made 1–2 days in advance and reheats well on the stovetop or in the microwave.

Homemade Pasta with Meat Sauce

Name: Homemade Pasta with Meat Sauce
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 batch fresh pasta dough; 4 oz pancetta; 1 yellow onion; 1 celery stalk; 1 lb ground meat (beef, pork, or veal blend); 1/2 cup dry white wine; 2 (28 oz) cans whole peeled tomatoes; salt, to taste; freshly ground black pepper, to taste; 1 parmesan cheese rind; 1 handful fresh basil leaves; freshly grated parmesan cheese, for serving

CookOSBeta

Homemade Pasta with Meat Sauce | CookOS

Ingredients

1 batch fresh pasta dough
4 oz pancetta
1 yellow onion
1 celery stalk
1 lb ground meat (beef, pork, or veal blend)
1/2 cup dry white wine
2 (28 oz) cans whole peeled tomatoes
salt, to taste
freshly ground black pepper, to taste
1 parmesan cheese rindoptional
1 handful fresh basil leaves
freshly grated parmesan cheese, for servingoptional

12 Ingredients

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Instructions

1
Prepare fresh pasta dough, roll it into thin sheets, and cut into wide noodles (pappardelle). Hang the noodles on a drying rack or lay them on a floured baking sheet.
2
In a large Dutch oven or heavy-bottomed pot over medium heat, cook the diced pancetta until crispy. Remove the pancetta with a slotted spoon, leaving the rendered fat in the pot.
3
Add the diced onion and celery to the pot and cook until softened, about 5-7 minutes.
4
Add the ground meat to the pot. Cook, breaking it up with a spoon, until browned all over.
5
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated.
6
Add the blended tomatoes, salt, pepper, parmesan rind (if using), and fresh basil leaves. Stir everything together.
7
Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 2 hours, stirring occasionally. Alternatively, you can place the covered pot in a 300°F (150°C) oven to simmer.
8
When the sauce is nearly done, bring a large pot of salted water to a boil. Cook the fresh pappardelle for 2-3 minutes, or until al dente.
9
Using a spider strainer or tongs, transfer the cooked pasta directly from the water into the pot with the meat sauce. The starchy pasta water will help the sauce cling to the noodles.
10
Toss the pasta and sauce together until the noodles are well-coated. Serve immediately, topped with freshly grated parmesan cheese.