Pasta & Noodles Meat & Game

Rapid Ragu with Pappardelle

A quick take on classic Italian ragu, combining minced pork and beef with pancetta, red lentils, and Marsala for a rich, velvety sauce ready in under forty minutes.

By Ricky Robinson Updated October 27, 2022

Ragu is a classic meat sauce known for its deep, hearty flavours that typically require slow, lengthy cooking. However, this quick version gives you all the satisfaction without the wait. By using a handful of simple ingredients and a clever trick with red lentils, you can still achieve the thick, velvety texture that makes a proper ragu so comforting.

The red lentils break down during cooking, thickening the sauce naturally and adding body without extra time or effort.

This recipe has become a staple for good reason. The combination of minced pork and beef creates proper depth, whilst the pancetta adds a lovely savoury richness. The caramelised onion chutney might seem unusual, but it brings a sweet complexity that balances the acidity of the tomatoes beautifully.

Rapid Ragu with Pappardelle recipe image
Rapid Ragu with Pappardelle

The Marsala adds a subtle sweetness and warmth that elevates this from a simple bolognese to something more refined. You get all those traditional Italian flavours without having to tend to a pot for hours on end. The food processor does most of the work for you, breaking down the vegetables into a fine base that melts into the sauce as it cooks.

What makes this particularly useful is how forgiving it is. The sauce benefits from a good simmer, but twenty minutes is all you need for the flavours to come together properly. It coats pappardelle perfectly, clinging to those wide ribbons of pasta in a way that makes every mouthful satisfying. This is the sort of dish that feels indulgent but doesn't demand much from you in return. Simple ingredients, straightforward technique, and a result that tastes like you've put in far more effort than you actually have.

Rapid Ragu with Pappardelle

Beef Pancetta Pork
Total Time 45 min
Servings 4 servings
Calories 620 cal
Protein 42g

Ingredients

Equipment Needed

  • Large Pan
  • Food Processor
  • Saucepan

Instructions

  1. 1
    Put the onion, celery, carrot and garlic into a food processor and blitz to a fine pulp.
  2. 2
    Heat the oil in a saucepan and fry the cubed pancetta until beginning to crisp.
  3. 3
    Add in the vegetable pulp and fry for 10 minutes.
  4. 4
    Add the minced meats and stir, breaking them up as they brown.
  5. 5
    Spoon in the caramelised onion chutney, Marsala, puree, tomatoes, lentils and water and bring the pan to the boil.
  6. 6
    Cover with the lid and simmer the ragu for 20 minutes, stirring occasionally.
  7. 7
    When the meat sauce is nearly ready, cook the pasta according to the packet instructions, until al dente.
  8. 8
    Drain the pasta and stir through the ragu sauce.
  9. 9
    Sprinkle over a good grating of Parmesan and serve.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. The flavours develop even more overnight.

Serving Suggestions

Serve with a generous grating of Parmesan and crusty bread to mop up the sauce. A simple green salad on the side balances the richness nicely.

Rapid Ragu with Pappardelle recipe image

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