Pappardelle Bolognese Recipe

5 from 1 vote

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.

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: Italian

Servings:

Calories: 737kcal

Author: Jami Powell

Equipment

Large Dutch Oven
Wooden spoon
Large Pot
Colander
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.

Video

Notes

For the best results, take your time browning the meat and let the tomato paste cook until it darkens slightly before adding liquid. Keep the simmer low and steady so the sauce thickens slowly without scorching. The flavor improves the longer everything has time to come together.

Tips for Best Results

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.

How to Know It’s Ready
The sauce should be thick enough to coat the back of a spoon and cling to the pasta. The meat will be tender.

Nutrition