Authentic Pappardelle Bolognese Recipe

Introduction

Authentic Pappardelle Bolognese is a classic Italian dish perfect for cozy weeknight dinners. With a rich, slow-simmered meat sauce and wide ribbons of pasta, it delivers warmth and comfort in every bite.

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 lightly crisp and fragrant, releasing a warm, smoky aroma.
2. Step 2: Add the onion, carrot, and celery to the pot. Sauté until the vegetables are soft and lightly caramelized, about 6–8 minutes.
3. Step 3: Add the minced garlic and cook for about 30 seconds until fragrant.
4. Step 4: Stir in the ground beef, breaking it apart with a wooden spoon. Cook until the meat is deeply browned all over.
5. Step 5: Mix in the tomato paste and cook for 2 minutes so it clings to the meat, building a concentrated flavor base.
6. Step 6: Pour in the red wine, if using, and simmer until reduced by half, about 5–7 minutes.
7. Step 7: Add the crushed tomatoes and beef stock, then bring to a gentle simmer. Tuck in the bay leaves.
8. Step 8: Stir in the milk, reduce the heat to low, and simmer uncovered for 1 1/2 to 2 hours, stirring occasionally.
9. Step 9: Season with salt and pepper toward the end of cooking. If the sauce thickens too much, add a splash of hot water or more stock.
10. Step 10: Cook the pappardelle in salted boiling water until al dente. Reserve a cup of pasta water, then drain.
11. Step 11: Toss the pasta vigorously with the sauce, adding reserved pasta water as needed to coat every strand with a glossy finish.
12. Step 12: Serve the pappardelle topped with generous amounts of sauce, freshly grated Parmigiano-Reggiano, and a sprinkle of fresh parsley or basil.

Tips & Variations

• Use a mix of beef and pork for a more complex flavor and tender texture.
• Slow simmering the sauce is key to developing depth; don’t rush this step.
• For a dairy-free version, omit the milk and replace with a splash of extra stock.
• Leftover sauce can be used in lasagna or as a base for other Italian dishes.
• Replace pappardelle with tagliatelle or fettuccine if you cannot find it.

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 water or stock to loosen the sauce if needed. Cooked pasta is best stored separately and combined with the sauce just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bolognese sauce ahead of time?

Yes, Bolognese sauce tastes even better the next day as the flavors have more time to meld. Prepare it in advance and reheat gently when ready to serve.

Is red wine necessary in the recipe?

Red wine adds depth and richness to the sauce, but you can omit it if you prefer. Substitute with extra beef stock or water to maintain the liquid balance.

Authentic Pappardelle Bolognese Recipe

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4.6 from 146 reviews

Authentic Pappardelle Bolognese is a cozy Italian weeknight dish featuring slow-simmered ragù made with pancetta, ground beef, milk, and a rich tomato base. This recipe combines a flavorful soffritto, tender meat sauce, and wide pappardelle noodles to create a comforting and crowd-pleasing meal finished with freshly grated Parmigiano-Reggiano and fresh herbs.

• Author: Dana
• 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

Sauce 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

Pasta

• 350–400 g dried pappardelle

For Serving

• Freshly grated Parmigiano-Reggiano
• Chopped fresh parsley or basil, for garnish

Instructions

1. Prepare the soffritto: Heat the olive oil in a heavy pot over medium heat. Add the pancetta and cook until lightly crisp and aromatic. Add the onion, carrot, and celery, sautéing until soft and lightly caramelized, about 6–8 minutes.
2. Add garlic and brown the meat: Stir in the minced garlic, cooking for 30 seconds until fragrant. Add the ground beef, breaking it apart with a wooden spoon, and cook until deeply browned all over.
3. Incorporate tomato paste: Stir in the tomato paste and cook for 2 minutes, allowing it to coat the meat for a concentrated flavor base.
4. Deglaze with wine: Pour in the dry red wine (if using) and simmer until reduced by half, about 5–7 minutes.
5. Add tomatoes and stock: Stir in the crushed tomatoes and beef stock. Bring to a gentle simmer, then add the bay leaves.
6. Simmer with milk: Stir in the milk, reduce heat to low, and simmer uncovered for 1 1/2 to 2 hours, stirring occasionally to develop a rich, glossy sauce.
7. Season the sauce: Toward the end of cooking, season with salt and black pepper to taste. Add a splash of hot water or extra stock if the sauce is too thick.
8. Cook the pasta: Meanwhile, boil salted water and cook the pappardelle until al dente. Reserve a cup of pasta water, then drain.
9. Toss pasta with sauce: Immediately combine the hot pasta with the sauce, tossing vigorously to coat. Add reserved pasta water as needed to loosen the sauce and ensure every ribbon is glossy and well coated.
10. Serve: Plate the pappardelle, ladle additional sauce over the top, and garnish generously with freshly grated Parmigiano-Reggiano and chopped fresh parsley or basil.

Notes

• This recipe relies on slow simmering to develop deep, rich flavors in the ragù.
• Pancetta adds a smoky, savory base, but good-quality bacon may be substituted.
• Using a mix of ground beef and pork can add more complexity to the meat sauce.
• Red wine is optional but recommended for depth; non-alcoholic beef stock can be used solely if preferred.
• The addition of milk softens acidity and enriches the sauce’s texture.
• Reserve some pasta water to adjust sauce consistency when combining with pasta.
• Serve with plenty of freshly grated Parmigiano-Reggiano for authentic flavor.

Keywords: Pappardelle Bolognese, Italian pasta, authentic ragù, slow simmered sauce, pancetta Bolognese, comfort food, weeknight dinner