Pappardelle With Beef and Mushroom Ragù

My husband and I thought this recipe was bland. Perhaps a few modifications would add to the flavor? I tried adding salt and parmesan - but that didn't do the trick.

The adults in the house thought this was hearty and delicious. Carrots were not mushy, but the mushrooms didn't thrill the kids. I put it over fettuccine (alternate suggested in recipe) because I also couldn't find pappardelle.

I thought the end result was tasty, but it wasn't one of the easiest recipes I've tried from here. First, I searched high-and-low for pappardelle and couldn't find it. Also, I use the cooking times as a guide when I'm sauteing vegetables and my carrots almost scorched about half way through the listed cooking time. It was tasty, yes, but I don't know if I'd try it again after my experience.

well, I made it with a bit of thinly sliced sirloin and some ground turkey. Allthat I had on hand. But I added a cup of red wine to the simmering sauce and some thyme. The carrots are not mushy. We haven't eaten it yet but it smells unbelievable!

crozetcook, you should be safe re: carrots as beef stew would simmer just as long. and it really does take quite some time for carrots to soften.

This sounds appealing, but I have a question for anyone who's tried this.......don't the chopped carrots turn to mush when cooked for at least an hour after adding the beef? Any suggestions? (like maybe cook them seperately and add them toward the end of cooking time?) Thanks!!