Description
Authentic Pappardelle Bolognese is a rich and comforting Italian classic featuring a slow-simmered ragù made with pancetta, ground beef, and a touch of milk for a glossy, deeply flavorful sauce. Paired with tender ribbons of pappardelle pasta and finished with freshly grated Parmigiano-Reggiano and fresh herbs, this recipe offers a cozy weeknight dinner that is both satisfying and elegant.
Ingredients
Scale
Meat and Base
- 1 tablespoon olive oil
- 150 g pancetta or good-quality bacon, finely chopped
- 500 g ground beef (or a mix of beef and pork)
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
Liquids and Sauces
- 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
Seasonings
- 2 bay leaves
- Salt and black pepper, to taste
Pasta and Garnishes
- 350–400 g dried pappardelle
- Freshly grated Parmigiano-Reggiano, to serve
- Chopped fresh parsley or basil, for garnish
Instructions
- Heat pancetta: Warm the olive oil in a heavy pot over medium heat. Add the finely chopped pancetta and cook until it releases a warm, smoky aroma and becomes lightly crisp. This step forms the foundational flavor for the sauce.
- Sauté soffritto: Add the finely chopped onion, carrot, and celery to the pot. Cook for 6–8 minutes until the vegetables soften and turn lightly caramelized, becoming glossy and aromatic.
- Add garlic and brown meat: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the ground beef and break it up with a wooden spoon. Cook until the beef is deeply browned all over.
- Incorporate tomato paste: Stir in the tomato paste and cook it off for 2 minutes, ensuring it coats all the meat for a concentrated flavor base.
- Deglaze with wine: Pour in the dry red wine and simmer until it reduces by half, about 5–7 minutes, intensifying the sauce’s depth.
- Add tomatoes and broth: Stir in the crushed tomatoes and beef stock. Bring the mixture to a gentle simmer and add the bay leaves for aromatic flavor.
- Simmer with milk: Stir in the whole milk, reduce heat to low, and let the sauce simmer uncovered for 1 1/2 to 2 hours, stirring occasionally to develop a rich, smooth consistency.
- Season and adjust: Towards the end of cooking, season with salt and black pepper to taste. If the sauce feels too thick or heavy, splash in a little hot water or extra beef stock to loosen it.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the dried pappardelle until al dente according to package instructions. Reserve one cup of pasta water before draining.
- Toss pasta with sauce: Combine the drained pappardelle with the Bolognese sauce immediately. Toss vigorously, adding reserved pasta water if needed to create a glossy, well-coated pasta.
- Serve and garnish: Plate the pappardelle and ladle additional sauce on top. Finish with generous freshly grated Parmigiano-Reggiano and scatter chopped fresh parsley or basil for color and freshness.
Notes
- This authentic Pappardelle Bolognese features a slow-simmered ragù that develops rich flavors through gradual cooking and layering of ingredients.
- Using whole milk in the sauce adds silkiness and cuts acidity, creating a balanced texture.
- Red wine enhances depth but can be omitted if preferred; substitute with extra beef stock if not used.
- Reserve pasta water to adjust sauce consistency and help it cling beautifully to the noodles.
- Fresh herbs and Parmigiano-Reggiano provide the perfect finishing touch, adding brightness and umami.
- This recipe yields 4 satisfying servings, ideal for a comforting family meal or dinner with guests.
- Prep Time: 25 minutes
- Cook Time: 2 hours 25 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Italian
Keywords: Pappardelle Bolognese, Italian pasta recipe, authentic ragù, slow-simmered sauce, pancetta, red wine sauce, comfort food, pappardelle pasta
