Dinner

Authentic Pappardelle Bolognese Recipe

Name: Authentic Pappardelle Bolognese Recipe
Prep time: 25 min
Cook time: 2 h 25 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 150 g pancetta or good-quality bacon, finely chopped; 500 g ground beef (or a mix of beef and pork); 1 medium onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, minced; 2 tablespoons tomato paste; 1 cup dry red wine (optional but recommended); 1 cup crushed tomatoes or passata; 1 cup beef stock; 1/2 cup whole milk; 2 bay leaves; Salt and black pepper, to taste; 350–400 g dried pappardelle; Freshly grated Parmigiano-Reggiano, to serve; Chopped fresh parsley or basil, for garnish

ByLana Polati January 28, 2026January 28, 2026

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Introduction

Authentic Pappardelle Bolognese is a rich, slow-simmered meat sauce perfect for cozy weeknight dinners. This traditional Italian dish combines tender ribbons of pappardelle pasta with a flavorful ragù made from pancetta, ground beef, and a touch of milk for a glossy finish. It’s comforting, hearty, and simply irresistible.

A close-up of a bowl filled with wide, flat pasta ribbons coated in rich, chunky red meat sauce with ground beef and tomato. The pasta is layered in loose folds with layers of sauce between and over the top. Bright green basil leaves are placed on top for garnish, along with a dusting of grated cheese and black pepper. The bowl is white and sits on a white marbled textured surface with a dark cloth napkin beside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
150 g pancetta or good-quality bacon, finely chopped
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
500 g ground beef (or a mix of beef and pork)
2 tablespoons tomato paste
1 cup dry red wine (optional but recommended)
1 cup crushed tomatoes or passata
1 cup beef stock
1/2 cup whole milk
2 bay leaves
Salt and black pepper, to taste
350–400 g dried pappardelle
Freshly grated Parmigiano-Reggiano, to serve
Chopped fresh parsley or basil, for garnish

Instructions

Step 1: Heat the olive oil in a heavy pot over medium heat. Add the pancetta and cook until it is lightly crisp and aromatic.
Step 2: Add the onion, carrot, and celery; sauté until the vegetables are soft and lightly caramelized, about 6–8 minutes.
Step 3: Stir in the garlic and cook for about 30 seconds until fragrant. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned all over.
Step 4: Mix in the tomato paste and cook for 2 minutes, coating the meat evenly.
Step 5: Pour in the red wine (if using) and simmer until reduced by half, about 5–7 minutes.
Step 6: Add the crushed tomatoes and beef stock. Bring to a gentle simmer, then add the bay leaves.
Step 7: Stir in the milk, reduce heat to low, and simmer uncovered for 1 1/2 to 2 hours, stirring occasionally.
Step 8: Season with salt and pepper toward the end of cooking. If the sauce is too thick, add a splash of hot water or more stock.
Step 9: Meanwhile, cook the pappardelle in salted boiling water until al dente. Reserve a cup of pasta water, then drain.
Step 10: Toss the cooked pasta with the sauce, adding pasta water as needed to coat the noodles with a glossy finish.
Step 11: Serve the pappardelle topped with generous grated Parmigiano-Reggiano and a sprinkle of fresh parsley or basil.

Tips & Variations

For deeper flavor, use a mix of ground beef and pork.
If you prefer a thicker sauce, let it simmer a bit longer uncovered.
Red wine is optional but adds complexity to the sauce; substitute with extra beef stock if preferred.
Use fresh pappardelle if available for an even more authentic experience.

Storage

Store leftover sauce separately in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or stock to loosen. Cooked pasta is best eaten fresh, but you can store it in the fridge for up to 2 days; reheat quickly with a little sauce or olive oil to prevent sticking.

How to Serve

A deep bowl filled with wide, flat yellow pasta ribbons coated in rich, thick red-brown meat sauce with visible chunks of ground meat, sprinkled with finely grated cheese and chopped green herbs; the dish is topped with fresh green basil leaves, placed on a white marbled surface with a piece of light brown bread in the background, creating a warm, rustic feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Bolognese sauce ahead of time?

Yes, the sauce tastes even better the next day as the flavors meld. Prepare it a day ahead and gently reheat before serving.

What type of pasta works best with Bolognese?

Pappardelle is ideal due to its wide ribbons which hold the thick sauce well, but you can also use tagliatelle or fettuccine as good alternatives.

Lana Polati