Slow-Simmered Tomato and Basil Ragù with Pappardelle
A rich, slow-cooked tomato ragù enhanced with fresh basil served over wide pappardelle noodles for a comforting Italian meal. This italian-inspired pasta ready in about 65 minutes pairs extra virgin olive oil, medium, finely chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
- 3 tbsp extra virgin olive oil
- 1 medium, finely chopped yellow onion
- 4, minced garlic cloves
- 1 medium, finely diced carrot
- 1, finely diced celery stalk
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1/4 cup, chopped fresh basil leaves
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz pappardelle pasta
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large saucepan over medium heat. Add 1 medium finely chopped yellow onion, 4 minced garlic cloves, 1 finely diced carrot, and 1 finely diced celery stalk. Sauté for 7-8 minutes until the vegetables are soft and fragrant.
- Step 2: Stir in 28 oz canned crushed tomatoes, 2 tbsp tomato paste, 1/4 cup chopped fresh basil leaves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to low, partially cover, and let simmer gently for 45 minutes, stirring occasionally until thickened and flavors meld.
- Step 3: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz pappardelle pasta and cook for 8-10 minutes until al dente. Drain and reserve 1/4 cup pasta water.
- Step 4: Toss the drained pasta with the ragù sauce, adding reserved pasta water a little at a time to loosen the sauce if needed. Serve topped with 1/2 cup grated Parmesan cheese.
Equipment for this recipe
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Frequently asked questions
How long does Slow-Simmered Tomato and Basil Ragù with Pappardelle take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Tomato and Basil Ragù with Pappardelle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Tomato and Basil Ragù with Pappardelle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Tomato and Basil Ragù with Pappardelle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Tomato and Basil Ragù with Pappardelle?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
