Meaty Merlot Ragu with Pappardelle

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.

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5.0 by 5 people

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  • Makes: 8 servings
  • Prep: 40 mins
  • Cook: 20 mins

Meaty Merlot Ragu with Pappardelle

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, cook pasta according to package directions; drain. Serve meat mixture over hot cooked pasta. Sprinkle with cheese.
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Nutrition Facts (Meaty Merlot Ragu with Pappardelle)

  • Per serving:
  • 603 kcal ,
  • 30 g fat
  • (10 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 119 mg chol. ,
  • 827 mg sodium ,
  • 49 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 28 g pro.
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