Pappardelle with Tuscan Beef Ragù
- Makes4 servings
- Cook Time20 minutes
You can use any type of long, flat pasta for this dish. We prefer canned whole tomatoes that have been crushed by hand because they break down more easily than diced tomatoes, yielding a ragù that coats and combines nicely with the pasta.
Tip
Don't forget to reserve ½ cup of the pasta cooking water before draining the noodles.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.