Authentic Pappardelle Bolognese (ragù alla bolognese) Recipe
This Authentic Pappardelle Bolognese recipe delivers a rich and hearty Italian ragù alla bolognese made from a blend of ground pork and beef, simmered slowly with San Marzano tomatoes, soffritto vegetables, pancetta, wine, and Parmigiano Reggiano rind. Served over perfectly cooked pappardelle pasta and finished with freshly grated Parmigiano, this classic dish offers deep, savory flavors and a comforting, satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 5 hours 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Meat and Aromatics
- 4 oz diced pancetta
- 1 lb ground pork
- 1 lb ground beef
Vegetables
- 1 medium to large yellow or red onion
- 2 medium to large carrots
- 2 celery ribs
Liquids and Dairy
- 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
Tomato and Seasonings
- 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
Pasta and Cheese
- 1 lb dried pappardelle pasta
- 1 cup freshly grated Parmigiano Reggiano
Instructions
- Chop the soffritto: Finely chop the onion, carrots, and celery using a chef’s knife or pulse in a food processor until the vegetables are finely diced.
- Cook the pancetta: In a large cast iron or Dutch oven pot, heat olive oil and butter together, then add the diced pancetta. Cook for 3-5 minutes until the pancetta is slightly crispy and flavorful.
- Add the soffritto: Add the chopped onion, carrots, and celery mixture to the pot with pancetta. Season with a healthy pinch of salt and cook for 3-4 minutes until softened and fragrant.
- Brown the mince: Add the ground pork and ground beef to the pot. Cook, stirring often, until the meat loses its pink color and most of the moisture cooks off, blending well with the vegetables.
- Cook off the wine and tomato paste: Pour in the wine and cook for 3-4 minutes to evaporate the alcohol, stirring frequently. Then add tomato paste and cook for an additional 2-3 minutes to enhance the sauce’s depth.
- Add the tomatoes and broth, then simmer: Add the San Marzano tomatoes with their juices, 1/2 cup broth, and the Parmigiano Reggiano rind. Season generously with salt, black pepper, and nutmeg. Cover with a lid and let the sauce simmer on very low heat for 4-5 hours, stirring often and adding broth as needed if it thickens too much.
- Add the milk towards the end: In the last 30 to 60 minutes of cooking, stir in the whole milk to soften the acidity and add richness to the sauce.
- Cook the pasta and serve with the sauce: Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve about 3/4 cup of pasta water before draining. Return the pasta and reserved water to the pot, add the Bolognese sauce and 1 cup of grated Parmigiano Reggiano. Stir until well combined. Serve topped with cracked black pepper and additional cheese if desired. Enjoy!
Notes
- Use San Marzano tomatoes for optimum flavor and authenticity.
- Dry white or red wine can be substituted depending on preference; both work well.
- Be patient with the long simmer time—it deeply develops the sauce’s rich flavor.
- The Parmigiano Reggiano rind adds a unique umami depth during simmering and is removed before serving.
- Reserve pasta water to adjust sauce consistency when mixing with pasta.
- This sauce freezes well and tastes even better the next day.
Keywords: Pappardelle Bolognese, ragù alla bolognese, Italian pasta sauce, slow simmered meat sauce, classic Italian recipe, pappardelle pasta
