Jul 14 2026
Restaurants›1908 Provisions›Beef Ragú/pappardelle Recipe

Beef Ragú/pappardelle Recipe

Inspired by 1908 Provisions
Time2h 30m
Serves4

Make Beef Ragú/pappardelle Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef Ragú

Pappardelle

Method

Beef Ragú

  1. 1

    Sauté Vegetables

    In a large pot, heat the olive oil over medium heat. Add the finely chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

  2. 2

    Add Garlic and Beef

    Stir in the minced garlic and cook for an additional minute until fragrant. Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, about 8-10 minutes.

  3. 3

    Deglaze with Wine

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for about 5 minutes until it reduces slightly.

  4. 4

    Add Tomatoes and Broth

    Stir in the crushed tomatoes, beef broth, dried oregano, salt, and black pepper. Bring the mixture to a gentle simmer.

  5. 5

    Simmer the Ragú

    Cover the pot and let the ragú simmer on low heat for 1.5 to 2 hours, stirring occasionally. The longer it simmers, the better the flavors will develop.

  6. 6

    Finish with Basil

    Once the ragú is ready, stir in the chopped fresh basil just before serving.

Pappardelle

  1. 7

    Boil Water

    In a large pot, bring salted water to a boil.

  2. 8

    Cook Pappardelle

    Add the pappardelle pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

  3. 9

    Drain Pasta

    Once cooked, drain the pasta and reserve a cup of the pasta water.

  4. 10

    Combine with Ragú

    Add the drained pappardelle to the pot with the beef ragú. Toss gently to combine, adding reserved pasta water as needed to achieve desired consistency.

  5. 11

    Serve

    Divide the pappardelle and ragú among plates and sprinkle with grated Parmesan cheese before serving.

More from 1908 Provisions