Pappardelle Pasta with Vodka Sauce and Ground Beef
This hearty pasta dish combines tender egg pappardelle with a rich vodka sauce enhanced by ground beef, pancetta, and aromatic vegetables. The sauce simmers to develop deep flavors while fresh herbs and Parmesan cheese provide the perfect finishing touches. Perfect for family dinners or entertaining, this restaurant-quality dish brings together Italian comfort food traditions with bold, satisfying flavors that will please any crowd.
Ingredients
- 3 Tbsp Delallo Olive Oil
- 4 oz pancetta, chopped
- 3 Tbsp tomato paste
- 1 medium yellow onion, diced
- 1 large bulb fennel, diced
- 1 lb ground beef
- ¼ cup red wine
- 1 tsp fresh ground black pepper
- 2 tsp salt
- 1 28 oz can Delallo crushed tomatoes
- 1 25.5 oz jar Delallo Vodka Pomodoro Fresco sauce
- 2 pkg Delallo Egg Pappardelle pasta
- Parmesan cheese
- 1 cup Oregano (Basil, and/or Marjoram), divided with 1/2 c reserved to garnish
Instructions
- 1
Heat olive oil in a large pot or dutch oven over medium high heat
- 2
Add onion, fennel, tomato paste, and pancetta and cook until softened, about 12 minutes
- 3
Allow tomato paste to caramelize and begin to stick to the bottom of the pan
- 4
Season with salt and black pepper, then add red wine and scrape bottom with spatula to deglaze
- 5
Add ground beef and break apart with spatula
- 6
Cook until meat is no longer pink, 10 minutes
- 7
Add crushed tomatoes and vodka Pomodoro sauce
- 8
Bring to a boil then reduce heat and simmer for 30-35 minutes until slightly thickened and reduced
- 9
Taste for additional salt but season lightly
- 10
Bring 4 quarts water to a boil and season heavily with salt
- 11
Add pasta and cook for 8-9 minutes or until al dente
- 12
Transfer pasta water to sauce and stir, allowing sauce to simmer
- 13
Drain pasta immediately and transfer to simmering sauce
- 14
Stir to coat noodles and allow sauce to thicken, 2 minutes
- 15
Add fresh herbs into the pot, reserving some for garnish
- 16
Serve warm with generous amount of parmesan and fresh herbs
Tips
Let tomato paste caramelize to build deeper flavor in the sauce base.
Save some pasta water to help the sauce bind perfectly to the noodles.
Cook pasta just until al dente since it continues cooking in the sauce.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently with splash of pasta water.
Sauce can be made 1 day ahead. Cook pasta fresh when serving.
Serve immediately while hot with fresh herbs and grated Parmesan.
Common Mistakes
Don't overcook pasta as it continues cooking in the sauce
Don't skip deglazing to avoid losing caramelized flavors
Substitutions
FAQ
Can I make this without alcohol?
Yes, substitute the red wine with chicken stock or water for deglazing. The vodka sauce already contains alcohol but you can use regular marinara if preferred.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently on stovetop with a splash of pasta water to restore creaminess.
Can I freeze this dish?
The sauce freezes well for up to 3 months, but cook fresh pasta when ready to serve for best texture.