Why You’ll Love Authentic Pappardelle Bolognese (Ragù alla Bolognese) Recipe
This recipe delivers a deeply flavored, restaurant‑quality bolognese that’s worth the slow simmer. The combination of pork, beef, and pancetta creates layers of savory richness, while the tender pasta perfectly soaks up every bit of sauce. It’s ideal for family dinners, special occasions, or when you want a true taste of traditional Italian cuisine.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
salted butter
soffritto:
yellow or red onion
carrots
celery
meats:
diced pancetta
ground pork
ground beef
sauce:
San Marzano plum tomatoes
tomato paste
dry white or red wine
beef or chicken stock
whole milk
Parmigiano Reggiano cheese rind
seasonings:
nutmeg
salt & black pepper
pasta & finishing:
dried pappardelle pasta
freshly grated Parmigiano Reggiano
Directions
-
Prepare the soffritto by finely chopping the onion, carrots, and celery.
-
Heat oil and butter in a large, heavy pot. Cook diced pancetta until it begins to brown.
-
Add the soffritto to the pot and sauté with a pinch of salt until softened.
-
Add the ground pork and beef, cooking until the meat is no longer pink and most liquid has evaporated.
-
Pour in the wine and cook off the alcohol. Stir in the tomato paste and cook briefly.
-
Add the canned tomatoes, stock, Parmigiano rind, nutmeg, salt, and pepper. Stir well.
-
Cover and simmer very gently on low heat for about 4–5 hours, stirring occasionally.
-
In the last 30 minutes, stir in the milk to enrich the sauce.
-
Meanwhile, cook pappardelle in salted boiling water until al dente. Reserve some pasta water before draining.
-
Toss the pasta with sauce and a bit of reserved pasta water, then serve with freshly grated Parmigiano Reggiano.
Servings and timing
Servings: About 8 generous portions
Prep time: ~30 minutes
Cook time: ~4 hours
Total time: ~4 hours 30 minutes
Variations
-
Vegetarian version: Use finely chopped mushrooms or lentils instead of meat, and substitute vegetable stock and plant-based milk.
-
Different pasta: Try tagliatelle or fettuccine if pappardelle is unavailable.
-
Extra rich: Add a splash of heavy cream in place of or alongside the milk for extra richness.
-
Spicy twist: Add crushed red pepper flakes for a subtle heat.
-
Herb boost: Add a bay leaf or a sprig of thyme during simmering for additional depth.
-
Tomato-heavy: For a more tomato-forward sauce, use an extra spoonful of tomato paste or more tomatoes.
-
Low-fat: Use leaner ground meats and reduce butter and oil amounts.
-
Cheesy finish: Stir grated Parmigiano Reggiano into the sauce before serving for a creamier finish.
-
Wine-free: Replace wine with more stock if preferred.
-
Gluten-free: Use gluten-free pasta without compromising flavor.
Storage/Reheating
Store leftover sauce in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much. The sauce also freezes well for up to 2–3 months; thaw in the refrigerator before reheating.
FAQs
What makes this sauce “authentic” Bolognese?
Authentic Bolognese focuses on slow‑cooked meat with minimal tomato influence, featuring soffritto, wine, and milk.
Can I use different pasta than pappardelle?
Yes. Tagliatelle or fettuccine are great alternatives due to their broad shape, which holds sauce well.
Can I use only one type of meat?
Yes, but the combination of pork, beef, and pancetta creates a richer and more complex flavor.
What kind of wine should I use?
Dry white or red wine works. White wine is traditional, but red adds depth if preferred.
Is garlic traditional in Bolognese?
Garlic is not typically included in authentic Bolognese, but some modern versions may use it.
Why add milk to the sauce?
Milk tenderizes the meat and balances the acidity of the tomatoes for a smoother sauce.
Do I need to simmer the sauce for hours?
Yes, the long simmer is essential for developing the rich, deep flavor of a true Bolognese.
Can I make this ahead of time?
Definitely. The flavor improves with time, making it even better the next day.
How do I reheat leftover pasta with sauce?
Reheat gently on the stove, adding a splash of stock or water to loosen the sauce.
Can I freeze this sauce?
Yes, freeze it in portions in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.
Conclusion
This Authentic Pappardelle Bolognese captures the soul of traditional Italian cuisine through its rich, slow-cooked flavors and satisfying texture. Whether you’re preparing it for a special meal or freezing it for future dinners, this timeless dish is one you’ll return to again and again.
