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Pappardelle with Pumpkin and beef Ragu

This is a perfect lunch idea for a winter Sunday lunch or evening when you have some extra time to wait for your sauce to cook.

You will not need many ingredients but I highly recommend that you don't skip the sprig of rosemary. It combines perfectly with the pumpkin and it gives an amazing flavor and smell to the dish.

Pumpkins are a typical autumn and winter vegetable and this ragu, being very sustaining, is ideal on colder days.



  • 12 oz of tagliatelle or your favorite pasta shape

  • ½ pound of ground beef

  • 1 pound of pumpkin (peeled and cut in small cubes)

  • ½ cup of dry white wine

  • 1 sprig of rosemary

  • 1 small onion (diced)

  • 1 tablespoon of olive oil

  • Salt and pepper to taste


  1. Heat the oil in a large saucepan and add the onion. Sauté the onion until translucent.

  2. At this point, add the ground meat and let it brown.

  3. When the meat changes color from red to brown, add the wine and let it evaporate.

  4. Now you can add the pumpkin cubes.

  5. Add the rosemary sprig and season with salt and pepper.

  6. Cover the pan with a lid and cook on medium heat for about 25 minutes or until the pumpkin is soft. Stir from time to time.

  7. Bring a big pot of salted water to a boil and cook your pasta according to the instructions. When you are ready to drain the pasta, keep some of the cooking water (about a glass).

  8. Add the pasta to the saucepan with the condiment and start mixing. Add a couple of tablespoons of the pasta water to “mantecare” (make the sauce creamier).

Buon Appetito!


Do you want to know more about Pappardelle?

Pappardelle is a flat and very broad - almost 1 inch wide - type of pasta, similar to fettuccine and tagliatelle. This delicious and rustic type of pasta comes from the beautiful region of Tuscany, where it has been eaten since the Middle Ages! Today in supermarkets it is possible to find the dry version but if you have a chance, buy or make them fresh!

The name comes from the Italian “pappare”, a verb that means “to gobble up” and there is certainly a reason behind this name: the way those sturdy ribbons of pasta absorb the sauce is incredible! And thick and rich sauces such as this Pumpkin and beef ragu are definitely the perfect match for them.


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