Pappardelle with Quick Fennel Ragu
Ingredients
- ¼ cup extra-virgin olive oil
- 1 cup finely chopped onion
- 1 cup finely chopped fennel, plus chopped fronds for serving
- Kosher salt and freshly ground pepper
- 1 tablespoon minced garlic (from 2 cloves)
- 2 tablespoons tomato paste
- 1 pound ground beef (85 percent lean), preferably grass-fed
- 1 can (28 ounces) whole peeled tomatoes, pureed
- 1 pound pappardelle
- Grated Parmesan and red-pepper flakes, for serving
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