Name: Authentic Pappardelle Bolognese (ragù alla bolognese) Recipe
Prep time: 20 min
Cook time: 5 h 15 min
Total time: 5 h 35 min
Cuisine: Italian
Ingredients: 4 oz diced pancetta; 1 lb ground pork; 1 lb ground beef; 1 medium to large yellow or red onion; 2 medium to large carrots; 2 celery ribs; 1 Tablespoon olive oil; 1 Tablespoon salted butter; 3/4 cup dry white or red wine; 1/2 cup beef stock or chicken stock (additional as needed); 1 cup whole milk; 2 cans (28 oz each) San Marzano plum tomatoes with juices; 3 Tablespoons tomato paste; 1 medium to large Parmigiano Reggiano cheese rind; 1 healthy pinch of nutmeg; Salt & black pepper to taste; 1 lb dried pappardelle pasta; 1 cup freshly grated Parmigiano Reggiano

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Introduction

Experience the rich, comforting flavors of Authentic Pappardelle Bolognese, a classic Italian ragù alla bolognese. This hearty meat sauce simmers slowly to develop deep flavor, perfectly complementing wide ribbons of pappardelle pasta. It’s a timeless dish that brings warmth and satisfaction to any meal.

A bowl filled with wide, flat pasta noodles stacked in soft folds as the base layer, covered with chunky brownish-red meat sauce mixed with bits of herbs and diced tomatoes, creating a textured, hearty topping. On the top right edge, a silver fork is partially inserted into the pasta. At the bottom right of the bowl, three bright green basil leaves rest on the pasta surface, adding a fresh color contrast. The bowl itself is a light gray ceramic placed on a white marbled surface with a napkin folded loosely nearby, a piece of cheese with holes and finely grated cheese in a small bowl sitting in the top left corner outside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tablespoon olive oil
1 Tablespoon salted butter
1 medium to large yellow or red onion
2 medium to large carrots
2 celery ribs
4 oz diced pancetta
1 lb ground pork
1 lb ground beef
2 cans (28 oz each) San Marzano plum tomatoes with the juices
3 Tablespoons tomato paste
3/4 cup dry white or red wine
1/2 cup beef stock or chicken stock (add more if sauce thickens too much)
1 cup whole milk
1 medium to large Parmigiano Reggiano cheese rind
1 healthy pinch of nutmeg
Salt & black pepper to taste
1 lb dried pappardelle pasta
1 cup freshly grated Parmigiano Reggiano

Instructions

Step 1: Chop the soffritto finely by hand or pulse in a food processor until the onion, carrots, and celery form small pieces.
Step 2: In a large cast iron or Dutch oven, heat the olive oil and butter. Cook the diced pancetta for 3-5 minutes until slightly crisp.
Step 3: Add the chopped soffritto to the pancetta, sprinkle with a pinch of salt, and cook for 3-4 minutes until softened.
Step 4: Add the ground pork and ground beef. Cook, stirring and breaking up the meat, until no longer pink and most liquid has evaporated.
Step 5: Pour in the wine and simmer for 3-4 minutes to cook off the alcohol, stirring frequently. Stir in the tomato paste and cook for another 2-3 minutes.
Step 6: Add the canned tomatoes with their juices, 1/2 cup of stock, and the Parmigiano rind. Season generously with salt, pepper, and nutmeg. Cover and simmer very gently for 4-5 hours, stirring regularly.
Step 7: In the last 30 to 60 minutes of cooking, stir in the whole milk to mellow the sauce.
Step 8: Bring a large pot of salted water to a boil. Cook the pappardelle until al dente according to package instructions. Drain, reserving about 3/4 cup of pasta water.
Step 9: Return the pasta and reserved water to the pot, then add enough Bolognese sauce and 1 cup of grated Parmigiano to coat evenly. Stir to combine thoroughly.
Step 10: Serve immediately, topped with freshly cracked black pepper and extra Parmigiano if desired. Enjoy your hearty Italian meal!

Tips & Variations

Use quality San Marzano tomatoes for the most authentic flavor in your sauce.
For a richer sauce, brown the meat slowly over medium heat without rushing.
Substitute ground veal for part of the pork or beef for a more traditional texture.
If you prefer a thicker sauce, simmer uncovered during the last hour to reduce liquid further.
Try serving with fresh tagliatelle or fettuccine if pappardelle is unavailable.

Storage

Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of stock or water if the sauce thickens. Cooked pasta is best served fresh, but if needed, store separately in the refrigerator and reheat by dipping briefly in boiling water before combining with the sauce.

How to Serve

A white bowl holds a dish with wide, flat yellow pasta ribbons twisted and layered around a thick, rich brown meat sauce with visible chunks of ground meat and small bits of tomatoes, speckled with herbs and black pepper. On the side, there is a bright green fresh basil sprig placed on top of the pasta. The pasta and sauce fill the bowl nearly to the edge, showing a hearty, textured meal. Part of a silver spoon is visible inside the bowl on the right. The setting is on a white marbled surface, and the lighting highlights the glossy texture of the sauce and the freshness of the basil. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bolognese sauce ahead of time?

Yes, Bolognese sauce actually tastes better after resting overnight as the flavors meld. Prepare it a day ahead and gently reheat before serving.

What type of wine works best in Bolognese?

Dry white or red wine works well—choose one that you enjoy drinking. A dry white like Pinot Grigio or a light red like Chianti both complement the sauce nicely.