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Authentic Pappardelle Bolognese Recipe

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★★★★★

4.5 from 131 reviews

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/authentic-pappardelle-bolognese-recipe/