Slow-Simmered Beef Ragu With Pappardelle
A rich, comforting meat sauce served over broad pappardelle pasta. Lean ground beef and crushed tomatoes simmer together for a deeply satisfying, classic Italian dinner.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthLow energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Night sweats
Connect the whole evening
Record evening timing, temperature, alcohol, stress and sleep together. Persistent disruption is worth discussing with a clinician.
Track: night sweats + wake-ups
Appetite changes
Notice patterns without judgment
One meal does not determine body weight. Look at fullness, energy and repeatable eating patterns over time instead.
Track: fullness + meal rhythm
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Before you start
Your 50-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Oven · Large pot
Time saver
Leftover magic: Ragu develops even richer flavor as it sits. Store the sauce separately from the pasta in the fridge for up to 4 days for incredibly easy, satisfying lunches.
Do these three things first
- 1Prep clove garlic (minced)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
One clear step at a time
0 of 7 steps complete
Next: Heat a splash of olive oil in…
- 01
Heat a splash of olive oil in…
Heat a splash of olive oil in a large pot or Dutch oven over medium heat. Add the diced carrots, celery, and a finely chopped onion, cooking until softened (about 5-7 minutes).
Tap card to mark done - 02
Add a minced garlic clove and the…
Add a minced garlic clove and the ground beef to the pot. Season generously with salt, black pepper, and a pinch of dried oregano. Break the meat apart with a spoon and cook until fully browned.
Tap card to mark done - 03
Pour in the crushed tomatoes and beef…
Pour in the crushed tomatoes and beef broth. Bring to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20 to 30 minutes so the flavors deepen and the sauce thickens.
Tap card to mark done - 04
While the ragu simmers
While the ragu simmers, bring a large pot of heavily salted water to a boil. Cook the pappardelle according to the package directions until al dente.
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Drain the pasta
Drain the pasta, saving about 1/4 cup of the starchy pasta water.
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Add the cooked pasta directly into the…
Add the cooked pasta directly into the ragu pot, tossing gently to coat the noodles. If the sauce feels too thick, splash in a little of the reserved pasta water.
Tap card to mark done - 07
Divide into bowls and top each serving…
Divide into bowls and top each serving with 1 tablespoon of grated parmesan cheese.
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The nutrition underneath
Why this bowl holds together
Leftover magic
Leftover magic: Ragu develops even richer flavor as it sits. Store the sauce separately from the pasta in the fridge for up to 4 days for incredibly easy, satisfying lunches.
Vegetable boost
Vegetable boost: If you have handfuls of fresh spinach or kale wilting in the fridge, stir them into the sauce during the last 3 minutes of simmering for effortless extra greens.
Pasta sizing
Pasta sizing: Pappardelle is beautiful and broad, but any pasta shape you have on hand will work perfectly to catch this hearty meat sauce.
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