Authentic Pappardelle Bolognese Recipe

Introduction

Authentic Pappardelle Bolognese is a rich and comforting Italian classic perfect for cozy weeknight dinners. With a slow-simmered ragù of pancetta, ground meat, and tomatoes, it’s easy to prepare yet deeply flavorful. This dish pairs perfectly with wide ribbons of pappardelle and a generous grating of Parmigiano-Reggiano.

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 becomes lightly crisp and aromatic, releasing a warm, smoky scent.
2. Step 2: Add the onion, carrot, and celery and sauté for 6–8 minutes until the vegetables are soft and slightly caramelized, creating a glossy, fragrant soffritto.
3. Step 3: Stir in the garlic and cook for about 30 seconds until fragrant.
4. Step 4: Add the ground beef, breaking it apart with a wooden spoon, and cook until browned all over.
5. Step 5: Mix in the tomato paste and cook for 2 minutes, letting it coat the meat evenly for 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 crushed tomatoes and beef stock. Bring to a gentle simmer and add the bay leaves.
8. Step 8: Stir in the milk, reduce heat to low, and simmer uncovered for 1 1/2 to 2 hours, stirring occasionally for a rich, glossy sauce.
9. Step 9: Season with salt and pepper near the end. If the sauce is too thick, add a splash of hot water or extra stock to loosen it.
10. Step 10: Meanwhile, cook pappardelle in salted boiling water until al dente. Reserve a cup of pasta water and then drain the pasta.
11. Step 11: Toss the pasta vigorously with the sauce, adding reserved pasta water if needed to coat the noodles in a glossy finish.
12. Step 12: Serve the pappardelle topped with generous sauce portions, freshly grated Parmigiano-Reggiano, and chopped parsley or basil.

Tips & Variations

• For a deeper flavor, use a mix of ground beef and pork in the ragù.
• If you prefer, substitute beef stock with chicken stock for a lighter sauce.
• Adding a splash of cream at the end can enhance richness without overpowering the sauce.
• Use fresh pappardelle if available for a more delicate texture that soaks up the sauce beautifully.
• Slow simmering is key—don’t rush the sauce, as it develops the layers of flavor over time.

Storage

Store leftover Bolognese 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 pappardelle is best enjoyed fresh but can be stored separately in the fridge for 1–2 days. Reheat pasta quickly by briefly tossing it in boiling water or microwave with a damp cloth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Bolognese sauce without wine?

Yes, you can skip the wine if you prefer or don’t have it on hand. The sauce will still be rich and flavorful thanks to the slow cooking and quality ingredients.

What type of pasta works best with Bolognese?

Pappardelle is traditional due to its wide ribbons that hold the thick sauce well. Tagliatelle or fettuccine are good alternatives if pappardelle is not available.

Authentic Pappardelle Bolognese Recipe

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4.5 from 71 reviews

Authentic Pappardelle Bolognese is a rich and cozy Italian classic perfect for weeknight dinners. This recipe layers flavors with pancetta, slow-simmered ground beef, and a luscious tomato and milk-based ragù, paired with wide ribbons of al dente pappardelle pasta. Finished with freshly grated Parmigiano-Reggiano and fresh herbs, it delivers a comforting, crowd-pleasing meal with soulful depth and easy preparation.

• Author: Dylan
• 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 and Garnish

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

Instructions

1. Heat the Olive Oil and Pancetta: Heat the olive oil in a heavy pot over medium heat. Add the pancetta and cook until lightly crisped and aromatic, forming the flavorful base of the sauce.
2. Sauté the Vegetables: Add the chopped onion, carrot, and celery to the pot. Cook for 6–8 minutes until the vegetables soften and lightly caramelize, creating a glossy and aromatic soffritto.
3. Add Garlic and Brown the Meat: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the ground beef and break it up with a wooden spoon. Cook until the meat is deeply browned all over.
4. Incorporate Tomato Paste: Stir in the tomato paste and cook for 2 minutes, allowing it to cling to the meat and deepen the flavor base.
5. Deglaze with Red Wine: Pour in the red wine if using, and simmer until it has reduced by half, about 5–7 minutes.
6. Add Tomatoes, Stock, and Bay Leaves: Stir in the crushed tomatoes and beef stock, bring to a gentle simmer, then add the bay leaves.
7. Simmer with Milk: Stir in the milk, reduce heat to low, and simmer uncovered for 1½ to 2 hours, stirring occasionally to develop a rich, glossy sauce.
8. Season the Sauce: Near the end of cooking, season with salt and black pepper to taste. If the sauce thickens too much, add a splash of hot water or more stock to loosen.
9. Cook the Pappardelle: Meanwhile, cook the pappardelle in salted boiling water until al dente. Reserve a cup of pasta water before draining.
10. Toss Pasta and Sauce: Combine the drained pasta with the sauce, tossing vigorously. Add reserved pasta water if needed to coat the ribbons with a glossy finish.
11. Serve: Plate the pappardelle, ladle extra sauce on top, and finish with a generous grating of Parmigiano-Reggiano and chopped fresh parsley or basil for garnish.

Notes

• This recipe uses a slow-simmered ragù that incorporates milk to mellow the acidity and create a rich, velvety sauce.
• Using pancetta or good-quality bacon adds a smoky depth that enhances the traditional flavor.
• The optional red wine adds complexity; however, it can be omitted if desired.
• Reserve pasta water to adjust sauce consistency and help it cling beautifully to the pappardelle.
• For authentic flavor, use freshly grated Parmigiano-Reggiano cheese when serving.
• Simmering the sauce uncovered allows it to thicken and intensify in flavor over time.

Keywords: Pappardelle, Bolognese, Italian pasta, ragù, comfort food, weeknight dinner, slow simmer, pancetta, Parmigiano-Reggiano