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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.

Ingredients

Scale

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

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