Le Cordon Bleu-trained chef and author Klancy Miller CC’96 demonstrates how to prepare pappardelle and beef ragù — or what she calls “You're in Love Pasta” — from her new book, Cooking Solo: The Fun of Cooking for Yourself. This easy dish can be prepared in less than 20 minutes ... making it a perfect last-minute option. Find the recipe and cooking tips below. Bon appétit!
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Recipes
Pappardelle and Beef Ragù (You're in Love Pasta)
Makes 2 servings
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- ½ pound lean, grass-fed ground beef
- 1/8 teaspoon salt
- Freshly ground black pepper
- 4 cups of water
- ¼ cup red wine
- 3 tablespoons tomato paste (preferably San Marzano)
- 2 teaspoons butter
- 5 fresh sage leaves, finely chopped
- 4 ounces fresh pappardelle
- 2 teaspoons freshly grated Parmesan cheese (optional)
- In a large cast-iron skillet, heat the oil over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the ground beef, salt, and a grind of pepper and cook, stirring, until lightly browned, about 5 minutes, crumbling the meat with a wooden spoon.
- Meanwhile, put the water on to boil in a large saucepan. Add a pinch of salt to the water.
- When the meat is browned, stir in the wine, tomato paste, butter, and sage. Bring the mixture to a simmer, stirring occasionally.
- Add the pasta to the boiling water and cook until just tender, 2 to 3 minutes. Drain well and stir the pasta into the meat sauce. Taste to check for seasoning and add more salt if necessary. Divide the pasta between 2 plates and serve hot. Top with the parmesan, if desired.
Bonus Recipe! Greek Salad
Makes 1 serving
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 ½ teaspoons red wine vinegar
- ½ teaspoon dried oregano
- Salt
- 3 cups shredded romaine lettuce
- 1 cucumber, peeled and chopped
- 1 large tomato, chopped
- 1/3 cup chopped red onion
- 4 ounces feta cheese, diced
- 8 Kalamata olives, pitted and chopped
- In a large bowl, combine the oil, vinegar, oregano and a pinch of salt. Whisk until emulsified.
- Add the lettuce, cucumber, tomato, onion, feta and olives. Toss with your hands to coat the salad with the vinaigrette. Transfer to a plate and serve.