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A bowl of Authentic Pappardelle Bolognese topped with rich Bolognese sauce, garnished with fresh basil leaves and grated cheese.

Authentic Pappardelle Bolognese (Ragù alla Bolognese)

Enjoy a rich and hearty authentic Italian Bolognese sauce served with perfectly cooked pappardelle pasta!
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Calories: 396
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil for cooking
  • 1 tablespoon salted butter for cooking
  • 1 medium to large yellow or red onion finely chopped
  • 2 medium to large carrots peeled and finely chopped
  • 2 celery ribs finely chopped
  • 4 oz diced pancetta adds richness and flavor
  • 1 lb ground pork for a traditional flavor
  • 1 lb ground beef for richness
  • 2 cans 28 oz each San Marzano plum tomatoes (with juices pulsed or hand-crushed)
  • 3 tablespoons tomato paste adds depth
  • ¾ cup dry white or red wine for deglazing and flavor
  • ½ cup beef stock or chicken stock adds moisture; add more if sauce gets thick
  • 1 cup whole milk adds creaminess
  • 1 medium to large Parmigiano Reggiano cheese rind adds umami
  • 1 healthy pinch of nutmeg adds warmth
  • Salt & black pepper to taste for seasoning
  • 1 lb dried pappardelle pasta for serving
  • 1 cup freshly grated Parmigiano Reggiano for serving

Method
 

  1. Chop the soffritto by finely chopping the onion, carrots, and celery.
  2. In a large cast iron or Dutch oven, heat the olive oil and butter over medium heat. Add the pancetta and cook for 3-5 minutes until crisp and browned.
  3. Add the chopped soffritto (onion, carrots, and celery) to the pot and season with a pinch of salt. Cook for 3-4 minutes until softened.
  4. Add the ground pork and beef to the pot. Cook, breaking up the meat, until no longer pink and the meat's liquid is absorbed.
  5. Pour in the wine to deglaze the pan. Stir and let the alcohol cook off for about 3-4 minutes. Then, add the tomato paste and cook for 2-3 minutes, stirring constantly.
  6. Add the crushed tomatoes, beef stock (or chicken stock), and Parmigiano Reggiano cheese rind to the pot. Season with salt, pepper, and nutmeg. Stir to combine. Bring the mixture to a simmer. Cover the pot with a lid and cook on very low heat for 4-5 hours, stirring occasionally.
  7. In the final 30-60 minutes of cooking, stir in the whole milk to add richness.
  8. Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle pasta according to the package instructions. Drain, reserving ¾ cup of pasta water.
  9. Add the cooked pasta and reserved pasta water back to the pot. Pour in the Bolognese sauce, stirring until the pasta is coated. Add the freshly grated Parmigiano Reggiano and stir to combine.
  10. Serve the dish with additional cracked black pepper and extra Parmigiano Reggiano, if desired.

Nutrition

Serving: 1 servingCalories: 396kcalCarbohydrates: 15.5gProtein: 27.8gFat: 23.4gSaturated Fat: 8.6gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 10.3gTrans Fat: 0.1gCholesterol: 88.9mgSodium: 765mgSugar: 9.8gVitamin A: 22IUVitamin C: 35mg

Notes

This Bolognese sauce takes time but the deep, rich flavors are well worth it. Perfect for a cozy Italian meal!

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