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Authentic Pappardelle Bolognese (Ragù alla Bolognese)

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A rich and authentic Pappardelle Bolognese (Ragù alla Bolognese) made with a slow-simmered meat sauce using ground beef, pancetta, tomatoes, and red wine. This traditional Italian dish is comforting, hearty, and full of deep flavors perfect for pairing with wide pappardelle noodles.

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, minced
  • 4 oz pancetta, finely chopped
  • 1 lb ground beef (80/20 blend)
  • 1/2 cup dry red wine
  • 1/2 cup whole milk
  • 1 1/4 cup crushed tomatoes (or passata)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 lb pappardelle pasta
  • Parmesan cheese, for serving
  • Fresh basil or parsley, for garnish (optional)

Instructions

  1. Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, and celery and sauté for 7-8 minutes until soft.
  2. Add pancetta and cook for 3-4 minutes, then stir in garlic and cook for 1 minute more.
  3. Add ground beef and cook until browned, breaking it apart with a spoon, about 8-10 minutes.
  4. Pour in red wine and simmer until mostly evaporated, about 5 minutes.
  5. Add milk and let it cook for another 5 minutes, stirring occasionally.
  6. Stir in crushed tomatoes, salt, and pepper. Reduce heat to low and let the sauce simmer gently for 1.5 to 2 hours, stirring occasionally.
  7. In the final 20 minutes of cooking, bring a large pot of salted water to a boil and cook pappardelle according to package instructions.
  8. Drain pasta and toss with the Bolognese sauce. Serve with grated Parmesan and garnish with herbs if desired.

Notes

  • For a richer flavor, let the sauce simmer longer if you have time.
  • Use high-quality crushed tomatoes or Italian passata for the best results.
  • Leftover sauce can be refrigerated for 3-4 days or frozen for up to 3 months.
  • Traditional Bolognese does not include garlic, but this recipe uses a small amount for added depth.

Nutrition

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