Bolognese Sauce with Pappardelle Pasta

Why Make This Recipe

Bolognese sauce with pappardelle pasta is a classic Italian dish that brings warmth and comfort to any meal. This hearty ragù is packed with flavor, made from a blend of ground meats, aromatic vegetables, and slow-cooked tomatoes. The wide, flat pappardelle pasta is perfect for holding onto the rich sauce, making each bite a delicious experience. Whether it’s a family dinner or a special occasion, this dish is sure to impress and satisfy everyone at the table.

How to Make Bolognese Sauce with Pappardelle Pasta

Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 4 oz pancetta, diced
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1 can San Marzano tomatoes (28 oz)
• 1 cup red wine
• 1 cup chicken or beef broth
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 lb pappardelle pasta
• Parmesan cheese, for serving

Directions:

1. In a large pot, heat olive oil over medium heat. Add pancetta and cook until crispy.
2. Add onion, carrot, celery, and garlic; sauté until vegetables are tender.
3. Stir in ground beef and pork, cooking until browned.
4. Pour in red wine and let it simmer for a few minutes.
5. Add San Marzano tomatoes and broth; season with salt and pepper.
6. Cover and let it simmer on low heat for at least 2 hours, stirring occasionally.
7. Cook pappardelle according to package instructions.
8. Serve the ragù over pappardelle, topped with Parmesan cheese.

How to Serve Bolognese Sauce with Pappardelle Pasta

To serve your Bolognese sauce, place a generous portion of cooked pappardelle on a plate or in a bowl. Top it with a heaping spoonful of the rich ragù. Finish by grating fresh Parmesan cheese over the top. You can also add a sprinkle of freshly cracked black pepper or chopped parsley for an extra touch.

How to Store Bolognese Sauce with Pappardelle Pasta

If you have leftovers, store the Bolognese sauce separately from the cooked pappardelle pasta. Place the sauce in an airtight container and refrigerate for up to 3 days. The pappardelle can also be stored in the fridge but is best enjoyed fresh. To reheat the sauce, warm it on the stove until heated through. If you must store the pasta, add a little olive oil to prevent it from sticking together.

Tips to Make Bolognese Sauce with Pappardelle Pasta

• For deeper flavor, let the sauce simmer longer—up to 4 hours if you have time.
• Use high-quality San Marzano tomatoes for the best taste.
• Feel free to add a bay leaf or fresh herbs like thyme or oregano while the sauce simmers.
• Don’t rush the browning of the meat; it adds more flavor to the sauce.

Variation

You can make a vegetarian version by using lentils instead of meat and vegetable broth instead of chicken or beef broth. Another option is to use different types of pasta, but pappardelle works best for this sauce due to its texture.

FAQs

1. Can I freeze Bolognese sauce?
Yes, Bolognese sauce freezes well. Cool the sauce completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months.

2. What can I substitute for pancetta?
You can use bacon or omit it entirely if you prefer a lighter version. Just adjust the oil in the recipe accordingly.

3. Is it necessary to use red wine?
While red wine adds depth to the sauce, you can skip it if you prefer not to use alcohol. Just add a bit more broth or some water for liquid.

Bolognese Sauce with Pappardelle Pasta

A rich, slow-simmered Bolognese sauce made with a medley of meats and vegetables, served over wide pappardelle pasta for a comforting and classic Italian meal.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 4 servings

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

For the Bolognese Sauce

• 2 tablespoons Olive oil
• 1 medium Yellow onion finely diced
• 2 medium Carrots finely diced
• 2 Celery stalks finely diced
• 1 lb Ground beef 80/20 lean
• 4 oz Pancetta diced
• 1 cup Dry red wine such as Chianti or Merlot
• 28 oz Crushed tomatoes can
• 2 tablespoons Tomato paste
• 1/2 cup Whole milk optional, for richness
• 1 cup Beef broth
• 1 Bay leaf
• 1 teaspoon Dried oregano
• Salt to taste
• Black pepper to taste

For Serving

• 1 lb Pappardelle pasta
• Parmesan cheese freshly grated, for serving
• Fresh basil chopped, for garnish

Equipment

• Large Dutch oven or heavy-bottomed pot
• Cutting board
• Chef's knife
• Wooden spoon
• Large pot for pasta

Method

 

Prepare Soffritto

1. Heat olive oil in a Dutch oven and sauté diced onion, carrots, and celery until softened, about 8-10 minutes.

Brown Meats

1. Add pancetta and ground beef to the pot, breaking up the beef; cook until browned, then drain excess fat.

Deglaze and Simmer

1. Pour in red wine and scrape up any browned bits from the bottom of the pot, letting it simmer until nearly evaporated. Stir in tomato paste.

Add Liquids and Seasonings

1. Add crushed tomatoes, beef broth, bay leaf, oregano, salt, pepper, and optional whole milk; bring to a gentle simmer.

Slow Cook

1. Reduce heat to low, cover, and simmer for at least 2-3 hours, stirring occasionally, until the sauce is rich and thick. Remove the bay leaf before serving.

Cook Pasta

1. When the sauce is almost ready, cook pappardelle pasta according to package directions in a large pot of salted boiling water until al dente.

Serve

1. Drain the pasta and toss it with the Bolognese sauce; serve immediately, garnished with freshly grated Parmesan cheese and chopped basil.

Notes

For a deeper flavor, let the sauce cool completely and reheat it the next day. You can also add a splash of milk or cream towards the end of cooking for extra richness. Ensure a good quality red wine for deglazing.