There’s something undeniably comforting about a big bowl of pasta, especially when it’s coated in a slow-simmered, deeply flavorful sauce like this Rich Pappardelle al Ragu with Mushrooms. This dish brings together the kind of rustic, soul-satisfying goodness that feels like a warm hug at the dinner table — the kind of meal that makes you close your eyes and sigh after the first bite. If you’re a fan of bold, meaty sauces and crave that touch of earthiness from mushrooms, you’re going to fall in love with this recipe.

I first stumbled into making a mushroom ragu on a chilly evening when I was craving something cozy, but wanted to skip the trip to the store. All I had was some ground meat, a bunch of cremini mushrooms, and a half-used bottle of red wine. What started as a clean-out-the-fridge experiment turned into one of my most-requested pasta dishes by friends and family. And let’s just say… no one minds when there are leftovers.

This pappardelle al ragu is deeply satisfying, with a sauce that simmers low and slow to build layers of flavor. The wide, ribbon-like pappardelle is perfect for holding onto all that rich, meaty goodness. The mushrooms bring a subtle earthiness and texture that balances out the richness of the sauce beautifully — it’s the kind of pasta you’ll keep coming back to, especially as the nights get cooler.

Let’s dive into the first part of this crave-worthy recipe.

this recipe

Ingredients You’ll Need

• 12 oz pappardelle pasta

• 1 tablespoon olive oil

• 1 lb ground beef or a blend of beef and pork

• 1 small yellow onion, finely chopped

• 2 carrots, finely diced

• 2 celery stalks, finely diced

• 3 cloves garlic, minced

• 8 oz cremini or baby bella mushrooms, sliced

• 2 tablespoons tomato paste

• 1 cup dry red wine

• 1 can (28 oz) crushed tomatoes

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• Salt and black pepper to taste

• Fresh parsley or basil for garnish

• Freshly grated Parmesan for serving

STEP-BY-STEP INSTRUCTIONS

Step 1: Cook the Pappardelle

Start by bringing a large pot of salted water to a boil. Once boiling, add the pappardelle and cook until al dente, according to the package directions. Don’t forget to reserve about ½ cup of the pasta water before draining — this starchy liquid can work wonders later to loosen or enrich your sauce.

Drain the pasta and set it aside. Pro tip: If you’re not tossing the pasta with the sauce immediately, drizzle it with a tiny bit of olive oil and toss to keep it from sticking.

Step 2: Brown the Meat

In a large Dutch oven or deep skillet, heat your olive oil over medium heat. Add your ground meat (beef, pork, or a combo) and cook until it’s beautifully browned and cooked through, about 6 to 8 minutes. Use your spoon or spatula to break it into smaller pieces as it cooks. Season with a pinch of salt and black pepper.

Once browned, remove the meat from the pan and set it aside. You’re going to build some serious flavor in the same pan — don’t wipe it out!

Step 3: Sauté the Veggies

To the same pan (yes, the one with all those flavorful brown bits), add your finely chopped onion, diced carrots, and celery. This is your classic soffritto base — the aromatic trio that lays the foundation for many great sauces.

Sauté the vegetables for about 8 to 10 minutes, until they’re soft and fragrant. This step might take a little patience, but it’s where the magic starts.

Step 4: Add Garlic and Mushrooms

Once your veggies have softened, stir in the minced garlic and sliced mushrooms. I like to use baby bella mushrooms for their flavor and texture, but cremini work just as well. Cook this mixture for 6 to 7 minutes, stirring occasionally, until the mushrooms are golden and most of their moisture has evaporated.

You want the mushrooms to take on a bit of color — that’s where the umami comes in.

Why This Dish Works So Well

What makes this dish really shine is the combination of hearty meat and earthy mushrooms. The mushrooms don’t just blend into the sauce — they add their own rich depth, making every bite a little more complex and satisfying. And let’s not forget the pappardelle: those wide noodles are basically sauce magnets, making each forkful a delicious tangle of flavor.

You don’t need anything fancy to make this work. A few simple ingredients and a little patience as things simmer down into deliciousness — that’s all it takes.

Rich Pappardelle al Ragu with Mushrooms: Slow-Simmered Comfort

Now that we’ve built the flavor base with sautéed veggies, garlic, and mushrooms, it’s time to bring everything together and let the sauce transform into something truly special. If you’ve ever wondered what makes a ragu so hearty and rich, it all comes down to this next part — the simmering. The wine, the tomato paste, the crushed tomatoes, and those fragrant herbs all need time to mingle and develop.

This is the kind of dish that rewards a little patience. And trust me, it’s worth every minute.

Let’s finish up this gorgeous mushroom and meat ragu and get it ready to toss with our tender pappardelle. Ready to make your kitchen smell absolutely amazing?

Step 5: Stir in Tomato Paste and Wine

Now that your mushrooms are golden and your veggies are soft, stir in 2 tablespoons of tomato paste. Let it cook for about 2 minutes, stirring constantly. You’re not just adding tomato flavor here — you’re caramelizing it slightly to bring out a richer, more concentrated taste. It’s a small step that makes a big difference.

Next, pour in 1 cup of dry red wine, and use a wooden spoon to scrape up any brown bits from the bottom of the pan. These bits are packed with flavor from the meat and veggies. Let the wine simmer and reduce by half, which will take about 4 to 5 minutes. This step gives the sauce a deep, luxurious base.

Step 6: Add Tomatoes, Herbs, and Simmer

Once the wine has reduced, return the browned meat to the pan. Add the 28-ounce can of crushed tomatoes, along with 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Stir everything together, reduce the heat to low, and let the sauce simmer gently for at least 30 minutes.

The longer you can let it go, the more developed the flavor will be. Just make sure to stir occasionally so nothing sticks to the bottom. If the sauce starts to get too thick, add a splash of the reserved pasta water — it’ll loosen the sauce without watering it down and will help it cling to the noodles perfectly.

During this simmer, your kitchen will start to smell like an Italian trattoria. It’s the kind of aroma that gets everyone asking, “What are you making, and when can I eat it?”

Step 7: Toss with Pappardelle

Once the sauce is thickened and bursting with flavor, it’s time to gently fold in your cooked pappardelle. I like to add the pasta right into the sauce and let it sit for a minute or two so it soaks up all that delicious ragu.

Use tongs to toss gently, making sure every ribbon of pasta gets coated. This step turns the dish from just “pasta with sauce” into something cohesive and satisfying — a real meal.

Helpful Tips to Elevate Your Ragu

1. Use Fresh Herbs if You Have Them:
Dried herbs are convenient and work great, but if you have fresh thyme or basil, toss them in toward the end of the simmer for an extra pop of flavor.

2. Don’t Skip the Wine:
The red wine adds complexity and depth. If you prefer not to cook with wine, you can use a mix of beef broth and a splash of balsamic vinegar as a substitute.

3. Add Butter or Cream for a Richer Finish:
Just before serving, try stirring in a knob of butter or a splash of cream for an extra luxurious texture. It rounds out the acidity and gives the sauce a silky finish.

4. Swap the Protein:
Ground beef and pork make a classic ragu, but you can also use ground lamb for a bolder flavor, or veal for something more delicate. Vegetarian? Use a blend of mushrooms (think shiitake, oyster, or portobello) and lentils to keep it hearty and satisfying.

5. Make It Ahead:
Like many sauces, this one tastes even better the next day. Make it in advance, store it in the fridge, and reheat gently for an even more flavorful meal.

6. Fresh Pasta Makes a Difference:
If you can get your hands on fresh pappardelle, it’s absolutely worth it. The soft, silky texture of fresh pasta pairs beautifully with this rich sauce and really soaks up all those flavors.

Serving Suggestions

Once everything is tossed together and piping hot, serve the pappardelle al ragu with:

• A shower of freshly grated Parmesan

• A sprinkle of chopped fresh parsley or basil

• A piece of crusty bread on the side to mop up any extra sauce

• And maybe a glass of that red wine you used in the sauce (because why not?)

This dish is perfect for a Sunday dinner, a date night at home, or anytime you’re craving something hearty and soul-warming. It’s the kind of meal that feels like you put in way more effort than you actually did.