Italian-Style Beef and Mushroom Ragu with Pappardelle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Slow-simmered beef and mushroom ragu served over wide pappardelle noodles for a rich, comforting Italian meal. This italian-inspired beef ready in about 75 minutes pairs ground beef, olive oil, medium diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 1 medium diced yellow onion
• 4 minced garlic cloves
• 8 oz sliced cremini mushrooms
• 2 tbsp tomato paste
• 14 oz can crushed tomatoes
• 1/2 cup dry red wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz pappardelle pasta
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 4 minutes until translucent.
2. Step 2: Add 4 minced garlic cloves and 8 oz sliced cremini mushrooms. Cook for 6 minutes until mushrooms release moisture and soften.
3. Step 3: Increase heat to medium-high and add 1 lb ground beef. Brown the beef, breaking it up with a spoon, for 7-8 minutes until fully cooked.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens and coats the meat.
5. Step 5: Pour in 1/2 cup dry red wine, scraping the bottom of the pot. Let the wine reduce by half, about 3 minutes.
6. Step 6: Add 14 oz crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Stir well and bring to a simmer.
7. Step 7: Reduce heat to low, cover partially, and simmer the ragu for 45 minutes, stirring occasionally until thickened.
8. Step 8: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz pappardelle pasta and cook for 7-9 minutes until al dente. Drain.
9. Step 9: Toss the drained pasta with the beef ragu and 1/2 cup grated Parmesan cheese. Garnish with 2 tbsp chopped fresh parsley before serving.