Pappardelle Bolognese Recipe is a slow-simmered Italian classic that delivers rich comfort and make-ahead ease in one pot. This traditional pasta recipe combines ground beef, pork, and pancetta with tomato paste, milk, and wine, gently simmered on the stovetop until thick and silky. We serve it with wide pappardelle for Sunday dinners or anytime a cozy, restaurant-style pasta feels right at home.
Love this recipe? You may also like our Creamy Pesto Spinach Ravioli, Baked Ziti with Ground Beef, or our Sunday Gravy with Short Ribs.
Pappardelle Bolognese Recipe at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: 3 hours
- 👥 Servings: 8
- 🔥 Cook Method: Stovetop simmer
- 🍽️ Cuisine (or General Category): Italian
- 👩🍳 Pair With: Garlic bread, simple arugula salad, roasted broccolini
- ⭐ Difficulty Level: Intermediate
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We've made this Bolognese for slow Sundays and special dinners. We love the wide pappardelle noodles and always have extra Parmesan at the table. ~Jami
Why We Love This Recipe
- Filling: The combination of ground beef, pork, and pancetta creates a deeply flavorful and satisfying sauce.
- Easy One-Pot Recipe: The sauce, made in a single Dutch oven, minimizes cleanup and maximizes flavor. Pasta is boiled separately.
- Comfort Food at Its Best: Perfect for cozy family dinners or entertaining guests.
- Versatile and Adaptable: Easily customize with different ingredients or variations to suit your taste.
Pappardelle Bolognese Ingredients
- Pappardelle Noodles: Wide, flat noodles that hold the hearty sauce perfectly.
- Ground Beef and Ground Pork: These meats combine to give a rich, savory depth to the sauce.
- Pancetta: Adds a smoky, salty flavor that enhances the overall taste.
- Onion, Carrots, and Celery: The classic base of many Italian sauces, adding sweetness and flavor.
- Tomato Paste: Concentrated tomato flavor that thickens the sauce.
- Chicken Stock, White Wine, and Whole Milk: These liquids create a rich and smooth consistency.
- Grated Nutmeg and Bay Leaves: Add subtle warmth and complexity.
- Italian Seasoning and Granulated Garlic: Essential herbs and spices for an authentic Italian taste.
- Olive Oil: For sautéing the vegetables and meats.
- Parmesan Cheese and Parmesan Rind (Optional): The cheese adds a creamy finish, and the rind infuses the sauce with extra depth.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Ground Beef: You can use ground turkey or chicken for a lighter version.
- White Wine: Substitute with red wine or additional chicken stock.
- Whole Milk: Use heavy cream or half-and-half for a richer sauce.
- Diet: Use gluten-free pappardelle for a gluten-free version.
- Flavor: Add red pepper flakes for a spicy kick.
How to Make Pappardelle Bolognese
STEP ONE: Prepare the Meats
In a large Dutch oven over medium heat, heat 2-3 tablespoon of olive oil. Add the ground beef and ground pork, cooking until browned. Season with salt and pepper. Remove the meat and set aside.
STEP TWO: Cook the Pancetta and Vegetables
In the same pot, add the diced pancetta and cook until crispy. Add the chopped onion, carrots, and celery. Cook until the vegetables are soft and the onion is translucent. Season with salt and pepper.
STEP THREE: Deglaze and Combine Ingredients
Pour in the white wine to deglaze the pot, scraping up any browned bits. Cook until the wine has reduced by half. Return the browned meats to the pot and add the tomato paste. Cook for 2-3 minutes until the paste darkens.
Add chicken stock, whole milk, grated nutmeg, bay leaves, Italian seasoning, granulated garlic, kosher salt, and pepper. If using, add the parmesan rind. Bring to a boil, then reduce to a simmer.
STEP FOUR: Simmer and Cook the Pasta
Simmer the sauce on low for 3 hours, stirring occasionally. Adjust seasoning with salt and pepper as needed. About 15 minutes before the sauce is done, cook the pappardelle noodles in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the noodles.
Remove the bay leaves and parmesan rind from the sauce. Stir in grated parmesan cheese. Add the cooked pappardelle to the sauce, along with a splash of the reserved pasta water. Toss to coat evenly.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use high-quality ingredients like fresh pappardelle and real Parmesan cheese.
✔️ DO Cook the meats thoroughly for a deep flavor and always deglaze the pot to capture all the tasty browned bits.
Storage
Store Pappardelle Bolognese in an airtight container in the fridge for up to 4 days. Freeze in portions for up to 3 months. Reheat on the stove over medium heat, adding a splash of water or broth if needed.
Recipe FAQs
Yes, you can substitute pappardelle with fettuccine, tagliatelle, or any other wide, flat pasta. The key is to choose a pasta that can hold up to the thick Bolognese sauce.
Bolognese sauce is unique because it combines ground beef, pork, and pancetta with a blend of finely chopped vegetables, tomato paste, and wine, creating a rich and flavorful sauce. It's simmered slowly to develop deep flavors, unlike simpler meat sauces.
Yes, you can make the Bolognese sauce a day in advance. Store it in the refrigerator and reheat it gently on the stove when you're ready to serve. This allows the flavors to meld and often makes the dish even more delicious.
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📖 Recipe
Pappardelle Bolognese Recipe
Equipment
- Large Dutch Oven
- Wooden spoon
- Large Pot
- Grater
Ingredients
- 2 to 3 tablespoons olive oil
- 1 pound ground beef
- 1 pound ground pork
- 4 ounces pancetta diced
- 1 large onion finely chopped
- 2 carrots peeled and finely chopped
- 2 celery stalks finely chopped
- ⅔ cup tomato paste
- 4 cups chicken stock
- 2 cups white wine
- 2 cups whole milk
- pinch grated nutmeg
- 2 bay leaves
- 1 teaspoon Italian seasoning
- ¼ teaspoon granulated garlic
- 3 to 4 ounces grated Parmigiano Reggiano divided
- parmesan rind optional
- 1 pound pappardelle noodles
- 1 cup pasta water
- 1 teaspoon kosher salt
- pepper to taste
Instructions
- In a large Dutch oven, heat 2 to 3 tablespoons of olive oil over medium heat. Add ground beef and ground pork to the pot. Cook until browned, breaking up the meat into small pieces as it cooks. Season with salt and pepper as you go. Remove the meat and set aside.
- In the same pot, add diced pancetta and cook until crispy. Add the chopped onion, carrots, and celery to the pot with the pancetta. Cook until the vegetables are soft and the onion is translucent.
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine has reduced by half.
- Return the browned beef and pork to the pot. Cook until most of the liquid has evaporated. Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly in color.
- Add chicken stock, whole milk, grated nutmeg, bay leaves, Italian seasoning, granulated garlic, kosher salt, and pepper. Stir to combine. If using, add the parmesan rind.
- Bring the mixture to a boil, then reduce the heat to low. Cover partially and let simmer for 3 hours to thicken, stirring occasionally. Season to taste with salt and pepper during cooking.
- About 15 minutes before the sauce is done, cook the pappardelle noodles in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the noodles.
- Remove the bay leaves and parmesan rind from the sauce. Stir in the grated parmesan cheese. Adjust seasoning if needed.
- Add the cooked pappardelle to the sauce, along with a splash of the reserved pasta water. Toss to coat the noodles evenly in the sauce. Serve hot, garnished with additional grated parmesan if desired.
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Notes
- Brown the beef and pork until you see light browning on the bottom of the pot before moving on.
- Simmer the sauce partially covered and stir occasionally so it thickens evenly without drying out.
- Cook the tomato paste for a few minutes until it smells slightly sweet.
- If the sauce feels thick, add a little pasta water when tossing with the noodles so it stays silky.
The sauce should be thick enough to coat the back of a spoon and cling to the pasta. The meat will be tender.
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