Slow-Simmered Tomato-Basil Ragù with House-Made Pappardelle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

An authentic Italian ragù that evolves over time, featuring a rich tomato base and fresh basil, served over wide egg pasta for the perfect sauce cling. This italian-inspired pasta ready in about 90 minutes pairs tomato passata, diced carrots, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

Prep: 20 min Cook: 70 min Serves 4 Italian cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra-virgin olive oil in a large pot over medium-low heat. Add 1/2 cup diced carrots, 1/2 cup diced celery, and 1/2 cup diced onion, and cook for 10 minutes until softened and golden, stirring occasionally.
  2. Step 2: Stir in 24 oz tomato passata, 1/2 tsp coarse sea salt, and 1/2 tsp dried oregano. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 1 hour, stirring occasionally until thickened and deep red.
  3. Step 3: While ragù simmers, bring a large pot of salted water to a boil. Add 12 oz pappardelle pasta and cook for 10-12 minutes until al dente, reserving 1 cup pasta water.
  4. Step 4: Stir 1/4 cup finely chopped fresh basil into the ragù, then toss with drained pasta and 1/2 cup reserved pasta water until sauce coats strands. Serve immediately with 1/4 cup freshly grated Parmesan.

Frequently asked questions

How long does Slow-Simmered Tomato-Basil Ragù with House-Made Pappardelle take to make?

Total time is about 90 minutes (20 min prep + 70 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-Basil Ragù with House-Made 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 tomato passata from drying out.

Can I substitute ingredients in Slow-Simmered Tomato-Basil Ragù with House-Made 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-Basil Ragù with House-Made 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-Basil Ragù with House-Made 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.

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