Rating: 5 stars
2 Ratings
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  • 2 Ratings

This savory Meaty Merlot Ragu with Pappardelle recipe is your new go-to Italian meal. The savory flavors rosemary and garlic highlight the flavors in the ground beef and sausage. All of this is topped off with your favorite Parmigiano-Reggiano or Asiago cheese.

Source: Better Homes and Gardens


Recipe Summary

40 mins
20 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • In a 4-quart Dutch oven heat 2 tablespoons of the oil over medium-high heat. Add mushrooms, onion, carrots, sweet pepper, pancetta, garlic, rosemary, and fennel seeds. Cook and stir until mushrooms are tender and liquid is evaporated. Remove vegetable mixture from Dutch oven.

  • Add the remaining 1 tablespoon oil to Dutch oven; heat over medium-high heat. Add ground beef and sausage. Cook and stir until meat is brown, using a wooden spoon to break up meat as it cooks.

  • Return cooked vegetables to Dutch oven. Stir in tomato sauce, wine, and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until slightly thickened.

  • Meanwhile, cook pasta according to package directions; drain. Serve meat mixture over hot cooked pasta. Sprinkle with cheese.

Nutrition Facts

603 calories; fat 30g; cholesterol 119mg; saturated fat 10g; carbohydrates 49g; mono fat 13g; poly fat 3g; trans fatty acid 1g; insoluble fiber 4g; sugars 6g; protein 28g; vitamin a 1992.2IU; vitamin c 14.2mg; sodium 827mg.