Description
This classic Italian Pappardelle Bolognese recipe features a rich and hearty ragù alla bolognese made from a blend of ground pork and beef, slow-simmered with pancetta, soffritto, San Marzano tomatoes, wine, and milk to develop deep, complex flavors. Served over wide, flat pappardelle pasta and finished with Parmigiano Reggiano cheese, this comforting dish is perfect for an indulgent, satisfying meal.
Ingredients
Scale
Meat and Dairy
- 4 oz diced pancetta
- 1 lb ground pork
- 1 lb ground beef
- 1 cup whole milk
- 1 medium to large Parmigiano Reggiano cheese rind
- 1 cup freshly grated Parmigiano Reggiano
- 1 Tablespoon salted butter
Vegetables and Aromatics
- 1 medium to large yellow or red onion
- 2 medium to large carrots
- 2 celery ribs
- 1 healthy pinch of nutmeg
- Salt & black pepper to taste
Liquids and Canned Goods
- 1 Tablespoon olive oil
- 2 cans (28 oz each) San Marzano plum tomatoes with the juices
- 3/4 cup dry white or red wine
- 1/2 cup beef stock or chicken stock (add more as needed)
- 1 Tablespoon tomato paste
Pasta
- 1 lb dried pappardelle pasta
Instructions
- Chop the soffritto: Finely chop the yellow or red onion, carrots, and celery rib using a chef’s knife or pulse in a food processor until the vegetables are finely diced.
- Cook the pancetta: Heat a large cast iron skillet or Dutch oven over medium heat. Add the olive oil and butter, then cook the diced pancetta for 3-5 minutes until it begins to render its fat and crisp slightly.
- Add the soffritto: Add the chopped onion, carrot, and celery to the pancetta and cook for 3-4 minutes, seasoning with a healthy pinch of salt, until the vegetables soften and become fragrant.
- Brown the mince: Add the ground pork and ground beef to the pot. Cook over medium heat until the meat is no longer pink and most liquid has evaporated, stirring often to break up the meat.
- Cook off the wine and tomato paste: Pour in the wine and cook for 3-4 minutes, stirring often, until the alcohol has mostly evaporated. Then add the tomato paste and cook for another 2-3 minutes, stirring frequently to caramelize the tomato paste.
- Add the tomatoes and broth, then simmer: Stir in the San Marzano plum tomatoes with their juices, 1/2 cup of beef or chicken broth, and the Parmigiano cheese rind. Season with salt, black pepper, and nutmeg. Cover the pot and simmer on very low heat for 4-5 hours, stirring occasionally. Add broth as needed if the sauce becomes too thick.
- Add the milk towards the end: In the final 30 to 60 minutes of cooking, stir in the whole milk to enrich the sauce and mellow the acidity.
- Cook the pasta and serve with the sauce: Bring a large pot of salted water to a boil. Cook the dried pappardelle pasta until al dente according to package instructions. Drain, reserving about 3/4 cup of pasta water. Return the pasta and reserved water to the pot, then add the bolognese sauce gradually, stirring to combine. Stir in 1 cup of freshly grated Parmigiano Reggiano. Serve with extra cracked black pepper and cheese if desired. Enjoy!
Notes
- Use San Marzano tomatoes if possible for authentic flavor.
- Dry white or red wine can be substituted depending on preference; both impart depth to the sauce.
- Add extra broth during simmering if the sauce becomes too thick to prevent burning.
- Slow simmering is essential for developing rich, deep flavors in the ragù.
- Reserve some pasta water; the starch helps the sauce cling to the pasta better.
- Parmigiano rind adds umami while cooking but is discarded before serving.
- This recipe requires patience but results in a traditional, deeply satisfying Bolognese.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Pappardelle Bolognese, ragù alla bolognese, Italian pasta, slow simmered meat sauce, traditional Bolognese recipe, pappardelle pasta recipe
