Authentic Pappardelle Bolognese (ragù alla bolognese) Recipe

Introduction

Authentic Pappardelle Bolognese, or ragù alla bolognese, is a rich, slow-cooked meat sauce perfect for wide pasta like pappardelle. This traditional Italian dish combines ground meats, fresh vegetables, and a touch of wine and milk for deep, comforting flavors.

Ingredients

• 1 Tablespoon olive oil
• 1 Tablespoon salted butter
• 1 medium to large yellow or red onion
• 2 medium to large carrots
• 2 celery ribs
• 4 oz diced pancetta
• 1 lb ground pork
• 1 lb ground beef
• 2 cans (28 oz each) San Marzano plum tomatoes with the juices
• 3 Tablespoons tomato paste
• 3/4 cup dry white or red wine
• 1/2 cup beef stock or chicken stock
• 1 cup whole milk
• 1 medium to large Parmigiano Reggiano cheese rind
• 1 healthy pinch of nutmeg
• Salt & black pepper to taste
• 1 lb dried pappardelle pasta
• 1 cup freshly grated Parmigiano Reggiano

Instructions

1. Step 1: Chop the soffritto by finely dicing the onion, carrots, and celery with a chef’s knife or pulse in a food processor until finely chopped.
2. Step 2: In a large cast iron or Dutch oven pot, heat olive oil and butter over medium heat. Add the diced pancetta and cook for 3-5 minutes until slightly crisp.
3. Step 3: Add the chopped soffritto to the pancetta and cook for 3-4 minutes, seasoning with a healthy pinch of salt to draw out moisture.
4. Step 4: Add the ground pork and beef to the pot. Cook until the meat is no longer pink and most of its liquid has evaporated, stirring occasionally to break up the meat.
5. Step 5: Pour in the wine and cook off the alcohol for 3-4 minutes, stirring often. Add the tomato paste and cook for another 2-3 minutes to develop flavor.
6. Step 6: Add the canned tomatoes with their juices, 1/2 cup of broth, and the Parmigiano rind. Season with salt, black pepper, and nutmeg. Cover with a lid and simmer very gently for 4-5 hours, stirring often to prevent sticking.
7. Step 7: In the last 30 minutes to an hour of cooking, stir in the whole milk to soften the acidity and enrich the sauce.
8. Step 8: Cook the pappardelle in a large pot of salted boiling water until al dente according to the package instructions. Reserve about 3/4 cup of pasta water, then drain the pasta.
9. Step 9: Return the pasta and reserved water to the pot. Add enough Bolognese sauce to coat the pasta and stir in the grated Parmigiano Reggiano. Mix well to combine.
10. Step 10: Serve the pasta with extra cracked black pepper and more cheese if desired. Enjoy your authentic pappardelle Bolognese!

Tips & Variations

• Use San Marzano tomatoes for a sweeter, less acidic sauce.
• Substitute ground veal or lamb for pork for a different flavor profile.
• Low and slow simmering is key to developing depth—do not rush the cooking time.
• If the sauce gets too thick while cooking, add extra broth as needed to maintain moisture.
• Finish with a splash of cream instead of milk for a richer finish.

Storage

Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 4 days. The pasta is best stored separately to prevent it from becoming soggy. Reheat the sauce gently on the stove, adding a splash of stock or water if it has thickened too much. For longer storage, the sauce freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta with Bolognese sauce?

Yes, while pappardelle is traditional due to its wide ribbons that hold the sauce well, other pasta shapes like tagliatelle, fettuccine, or rigatoni also work nicely.

Why do you add milk to the Bolognese sauce?

The milk helps soften the acidity of the tomatoes and makes the sauce richer and creamier, balancing the flavors and giving the sauce its characteristic smooth texture.

Authentic Pappardelle Bolognese (ragù alla bolognese) Recipe

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★★★★★

4.8 from 138 reviews

This authentic Pappardelle Bolognese recipe, also known as ragù alla bolognese, combines rich ground pork and beef simmered slowly with soffritto, pancetta, tomatoes, wine, and milk to create a deeply flavorful sauce. Served over wide, tender pappardelle pasta and garnished generously with Parmigiano Reggiano, this traditional Italian dish is an indulgent and hearty meal perfect for family dinners or special occasions.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 5 hours 30 minutes
• Total Time: 5 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Sauce

• 1 Tablespoon olive oil
• 1 Tablespoon salted butter
• 1 medium to large yellow or red onion, finely chopped
• 2 medium to large carrots, finely chopped
• 2 celery ribs, finely chopped
• 4 oz diced pancetta
• 1 lb ground pork
• 1 lb ground beef
• 2 cans (28 oz each) San Marzano plum tomatoes with the juices
• 3 Tablespoons tomato paste
• 3/4 cup dry white or red wine
• 1/2 cup beef stock or chicken stock (more as needed)
• 1 cup whole milk
• 1 medium to large Parmigiano Reggiano cheese rind
• 1 healthy pinch of nutmeg
• Salt & black pepper to taste

For the Pasta

• 1 lb dried pappardelle pasta
• 1 cup freshly grated Parmigiano Reggiano cheese

Instructions

1. Chop the soffritto: Finely chop the onion, carrots, and celery by hand using a chef’s knife or pulse in a food processor until the vegetables are finely chopped.
2. Cook the pancetta: Heat olive oil and butter in a large cast iron or Dutch oven pot. Add diced pancetta and cook for 3–5 minutes until slightly crisp and fragrant.
3. Add the soffritto: Add the chopped vegetables to the pancetta with a healthy pinch of salt and cook for 3–4 minutes to soften and build flavor.
4. Brown the mince: Add the ground pork and beef to the pot. Cook over medium heat until the meat is no longer pink and most of its liquid has evaporated, stirring frequently to break up clumps.
5. Cook off the wine and tomato paste: Pour in the wine and simmer for 3–4 minutes, stirring often, to cook off the alcohol. Stir in the tomato paste and cook for another 2–3 minutes to deepen the flavor.
6. Add tomatoes, broth, and simmer: Add the canned San Marzano tomatoes with juices, 1/2 cup stock, and the Parmigiano rind. Season generously with salt, black pepper, and nutmeg. Cover with a lid and let the sauce simmer gently on very low heat for 4–5 hours, stirring often and adding more stock if the sauce becomes too thick.
7. Add the milk: In the last 30 minutes to 1 hour of cooking, stir in the whole milk to enrich and mellow the sauce.
8. Cook the pasta and serve: Bring a large pot of salted water to a boil. Cook the pappardelle until al dente according to package instructions. Drain, reserving about 3/4 cup of pasta water. Return pasta and reserved water to the pot, then add as much Bolognese sauce as desired along with 1 cup grated Parmigiano Reggiano. Stir well to combine. Serve with extra cheese and cracked black pepper on top. Enjoy immediately.

Notes

• Using San Marzano tomatoes delivers the best authentic flavor but good quality plum tomatoes can be substituted.
• Choose dry white or red wine depending on your preference; both work well.
• Parmigiano rind adds a depth of umami but is optional if unavailable.
• Adjust stock amount during simmering to achieve desired sauce consistency.
• For a richer sauce, use whole milk rather than skim or low-fat milk.
• Simmering the sauce slowly is key to developing complex flavors.
• Reserve pasta water to help the sauce adhere smoothly to the pasta when mixing.
• Leftover Bolognese tastes even better the next day and freezes well.

Keywords: Pappardelle Bolognese, Ragù alla Bolognese, Italian pasta recipe, slow simmered meat sauce, authentic Bolognese, dinner pasta dish