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–+ servings

Pappardelle Bolognese

Rich, slow-simmered meat sauce clings to wide pappardelle for a comforting, classic Italian-style pasta. A touch of milk and Parmesan adds silky depth.
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Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 oz pancetta, finely diced
  • 1.25 cup yellow onion, finely chopped
  • 0.5 cup carrot, finely chopped
  • 0.5 cup celery, finely chopped
  • 2 tsp garlic, minced
  • 1 lb ground beef (85% lean)
  • 0.75 lb ground pork
  • 3 tbsp tomato paste
  • 0.75 cup dry red wine
  • 2 cup crushed tomatoes
  • 1 cup whole milk
  • 1 cup beef broth
  • 1.5 tsp kosher salt divided
  • 1 tsp black pepper
  • 0.75 tsp dried oregano
  • 0.25 tsp ground nutmeg
  • 0.5 tsp granulated sugar optional, balances acidity
  • 1 lb pappardelle pasta
  • 0.75 cup Parmesan cheese, finely grated plus more for serving
  • 0.25 cup fresh parsley, chopped for garnish

Instructions

Preparation Steps

  • Warm olive oil and butter in a large heavy pot over medium heat.
  • Cook pancetta until the fat renders and edges crisp, about 5 minutes.
  • Stir in onion, carrot, and celery with a pinch of salt. Soften until sweet, 7–8 minutes.
  • Add garlic and tomato paste. Cook, stirring, until paste darkens slightly, 2 minutes.
  • Crumble in beef and pork. Season with 1 tsp salt and pepper, then brown, 8–10 minutes.
  • Pour in red wine. Scrape the pot and simmer until mostly reduced, 3–4 minutes.
  • Stir in crushed tomatoes, milk, broth, oregano, nutmeg, sugar, and remaining salt.
  • Bring to a gentle bubble. Partially cover and simmer 90 minutes, stirring now and then.
  • Uncover and cook 30 minutes more to thicken. Adjust seasoning to taste.
  • Boil pappardelle in salted water until al dente. Reserve 1/2 cup pasta water; drain.
  • Toss pasta with enough sauce to coat, loosening with pasta water as needed.
  • Finish with Parmesan and parsley. Serve extra sauce and cheese at the table.

Notes

Try adding a Parmesan rind to the pot during the simmer for even more depth. Leftover sauce freezes well for up to 3 months; thaw and rewarm gently with a splash of milk. Tagliatelle or fettuccine also work if pappardelle isn’t available.
This recipe is an original creation inspired by classic Pappardelle Bolognese flavors. All ingredient ratios and instructions are independently developed.