Authentic Pappardelle Bolognese (ragù alla bolognese) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the milk: In the last 30 minutes to 1 hour of cooking, stir in the whole milk to enrich and mellow the sauce.
- 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
