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Authentic Pappardelle Bolognese

Authentic Pappardelle Bolognese: Your Cozy Italian Comfort Dish

Experience Authentic Pappardelle Bolognese, a cozy Italian comfort dish featuring a hearty ragù with ground meats and San Marzano tomatoes.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 Tablespoon olive oil Use this for sautéing; vegetable oil can be a substitute.
  • 1 Tablespoon salted butter Adds richness to the sauce; opt for unsalted if you want to control salt.
  • 1 medium to large yellow or red onion Essential for the soffritto’s sweet base.
  • 2 medium to large carrots Brings sweetness and depth.
  • 2 ribs celery Provides a savory backbone to the sauce.
  • 4 oz diced pancetta Infuses an authentic smoky flavor; bacon can be used instead.
  • 1 lb ground pork Creates the hearty base of the ragù.
  • 1 lb ground beef Adds richness.
  • 2 cans (28 oz each) San Marzano plum tomatoes They give the sauce its body.
  • 3 Tablespoons tomato paste Elevates the sauce's flavor.
  • 3/4 cup dry white or red wine Contributes acidity.
  • 1/2 cup beef or chicken stock Adds moisture.
  • 1 cup whole milk Tenderizes meat and adds creaminess.
  • 1 medium to large Parmigiano Reggiano cheese rind Boosts flavor while simmering.
  • 1 healthy pinch nutmeg Infuses warmth.
  • Salt & black pepper to taste
For the Pasta
  • 1 lb dried pappardelle pasta Perfect for capturing the ragù.
  • 1 cup freshly grated Parmigiano Reggiano For serving.

Equipment

  • large pot
  • knife
  • cutting board
  • wooden spoon
  • food processor

Method
 

Step-By-Step Instructions
  1. Prepare the soffritto by finely chopping the onion, carrots, and celery using a sharp knife or food processor.
  2. In a large, heavy pot, heat 1 tablespoon of olive oil and 1 tablespoon of salted butter over medium heat. Add the diced pancetta, cooking for about 3-5 minutes until it turns crispy and golden brown.
  3. Add the finely chopped onion, carrots, and celery. Season lightly with salt and sauté for 3-4 minutes until the vegetables become tender and translucent.
  4. Add 1 pound each of ground pork and ground beef to the pot and cook over medium-high heat, breaking it apart with a wooden spoon until browned, about 5-7 minutes.
  5. Pour in ¾ cup of dry white or red wine to deglaze the pan, scraping up any caramelized bits, and let it simmer for 3-4 minutes.
  6. Add two cans of San Marzano plum tomatoes, beef or chicken stock, and the cheese rind. Season generously with salt, black pepper, and nutmeg. Simmer on low for 4-5 hours.
  7. In the last 30-60 minutes of simmering, stir in 1 cup of whole milk.
  8. Cook 1 pound of dried pappardelle pasta in a large pot of salted boiling water until al dente, about 3-4 minutes. Combine with the Bolognese sauce and serve with grated cheese.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 8mgCalcium: 250mgIron: 3mg

Notes

For best results, allow the sauce to simmer for at least 4 hours and use a heavy pot for even heat distribution. Leftovers can be frozen for up to 3 months.

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