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Delicious Bolognese sauce served with pappardelle pasta on a plate

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
Cook Time 3 hours
Total Time 3 hours 30 minutes
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.