Authentic Pappardelle Bolognese Recipe

Introduction

Authentic Pappardelle Bolognese is a comforting Italian classic perfect for weeknight dinners. This rich, slow-simmered ragù combines savory pancetta, ground meat, and a creamy tomato sauce served over wide ribbons of pappardelle pasta. It’s a hearty dish that’s both elegant and satisfying.

Ingredients

• 1 tablespoon olive oil
• 150 g pancetta or good-quality bacon, finely chopped
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 500 g ground beef (or a mix of beef and pork)
• 2 tablespoons tomato paste
• 1 cup dry red wine (optional but recommended)
• 1 cup crushed tomatoes or passata
• 1 cup beef stock
• 1/2 cup whole milk
• 2 bay leaves
• Salt and black pepper, to taste
• 350–400 g dried pappardelle
• Freshly grated Parmigiano-Reggiano, to serve
• Chopped fresh parsley or basil, for garnish

Instructions

1. Step 1: Heat the olive oil in a heavy pot over medium heat. Add the pancetta and cook until it is lightly crisp and aromatic, releasing a smoky scent.
2. Step 2: Add the onion, carrot, and celery to the pot. Sauté for 6–8 minutes until the vegetables are soft and lightly caramelized.
3. Step 3: Add the garlic and cook for about 30 seconds until fragrant. Stir in the ground beef, breaking it apart with a spoon, and cook until browned all over.
4. Step 4: Stir in the tomato paste and cook for 2 minutes to coat the meat thoroughly.
5. Step 5: Pour in the red wine if using, and simmer until reduced by half, about 5–7 minutes.
6. Step 6: Add the crushed tomatoes and beef stock. Bring to a gentle simmer, then add the bay leaves.
7. Step 7: Stir in the milk, reduce heat to low, and simmer uncovered for 1½ to 2 hours, stirring occasionally.
8. Step 8: Season with salt and pepper near the end of cooking. If the sauce is too thick, add a little hot water or more stock to loosen it.
9. Step 9: Meanwhile, cook the pappardelle in salted boiling water until al dente. Reserve a cup of pasta water, then drain the pasta.
10. Step 10: Toss the hot pasta with the sauce, adding reserved pasta water as needed for a glossy, well-coated finish.
11. Step 11: Serve the pappardelle topped with extra sauce, freshly grated Parmigiano-Reggiano, and a sprinkle of chopped parsley or basil.

Tips & Variations

• For richer flavor, use a mix of beef and pork in the meat sauce.
• If you prefer a deeper sauce, simmer it longer, up to 3 hours, stirring occasionally.
• Substitute red wine with extra beef stock if you prefer not to cook with alcohol.
• Fresh pappardelle can be used instead of dried for a more delicate texture.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or stock to loosen the sauce. Cooked pasta is best eaten fresh but can be refrigerated separately for 1–2 days and reheated carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Bolognese sauce ahead of time?

Yes, this sauce actually tastes better the next day as the flavors have time to meld. Prepare it a day ahead and gently reheat before serving.

What kind of meat is best for Bolognese?

A mix of ground beef and pork provides the most authentic and rich flavor, but using all beef is perfectly fine as well.

Authentic Pappardelle Bolognese Recipe

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This Authentic Pappardelle Bolognese recipe offers a cozy Italian weeknight meal featuring a rich, slow-simmered ragù made with pancetta, ground beef, milk, and red wine. Served over wide ribbons of pappardelle pasta and topped with freshly grated Parmigiano-Reggiano and fresh herbs, this dish delivers layers of deep, savory flavors with a luscious, glossy sauce perfect for a comforting dinner.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 2 hours 25 minutes
• Total Time: 2 hours 50 minutes
• Yield: 4 servings 1x
• Category: Main course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Base

• 1 tablespoon olive oil
• 150 g pancetta or good-quality bacon, finely chopped
• 500 g ground beef (or a mix of beef and pork)

Vegetables and Aromatics

• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced

Liquids and Seasonings

• 2 tablespoons tomato paste
• 1 cup dry red wine (optional but recommended)
• 1 cup crushed tomatoes or passata
• 1 cup beef stock
• 1/2 cup whole milk
• 2 bay leaves
• Salt and black pepper, to taste

Pasta and Garnishes

• 350–400 g dried pappardelle
• Freshly grated Parmigiano-Reggiano, to serve
• Chopped fresh parsley or basil, for garnish

Instructions

1. Cook Pancetta: Heat the olive oil in a heavy pot over medium heat. Add the pancetta and cook until it is lightly crisp and aromatic, releasing a smoky, savory aroma that forms the flavor foundation of the sauce.
2. Sauté Vegetables: Add the chopped onion, carrot, and celery to the pot. Sauté for 6–8 minutes until the vegetables are soft, lightly caramelized, and glossy, creating a flavorful soffritto base.
3. Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, ensuring it melds well with the sofrito flavors.
4. Brown the Meat: Add the ground beef (or beef and pork mix), breaking it apart with a wooden spoon. Cook until the meat is deeply browned all over to build rich meaty flavor.
5. Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes, allowing it to cling to the meat and deepen in flavor.
6. Deglaze with Wine: Pour in the red wine, if using, and simmer until reduced by half, about 5–7 minutes, concentrating the flavors.
7. Add Tomatoes and Stock: Pour in the crushed tomatoes and beef stock. Bring the mixture to a gentle simmer and add the bay leaves.
8. Simmer with Milk: Stir in the whole milk. Reduce heat to low and let the sauce simmer uncovered for 1 1/2 to 2 hours, stirring occasionally until thickened and rich.
9. Season Sauce: Toward the end of cooking, season with salt and black pepper to taste. If the sauce is too thick, add a splash of hot water or additional stock to loosen it.
10. Cook Pasta: While the sauce simmers, cook the dried pappardelle in salted boiling water until al dente. Reserve one cup of pasta water before draining.
11. Toss Pasta and Sauce: Immediately toss the drained pasta vigorously with the ragù, adding reserved pasta water as needed to achieve a glossy, coating sauce.
12. Serve: Plate the pasta and ladle generous amounts of sauce over the top. Finish with freshly grated Parmigiano-Reggiano and sprinkle with chopped fresh parsley or basil.

Notes

• This recipe features a slow-simmered ragù that combines pancetta, beef, milk, and a touch of red wine for a deeply savory, authentic Italian flavor.
• The milk added during simmering helps soften the acidity of the tomatoes and enriches the sauce’s texture.
• Using fresh wide pappardelle noodles allows the sauce to cling beautifully, delivering maximum flavor with each bite.
• Be sure to reserve pasta water to loosen the sauce if it becomes too thick and to help the sauce adhere to the noodles.
• For the best flavor, simmer the ragù uncovered for the full 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
• Parmigiano-Reggiano garnish adds a nutty, salty finish, enhancing the overall flavor profile.

Keywords: Pappardelle Bolognese, Italian pasta, Ragù recipe, Slow simmered sauce, Comfort food, Authentic Italian dinner