Name: Pappardelle Bolognese Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 1 pound (454g) pappardelle or tagliatelle; 1/3 pound (150g) pancetta; 1 1/2 pounds (680g) ground chuck; 2 ribs celery, finely diced; 1 large carrot, finely diced; 1 medium onion, finely diced; 3 anchovy fillets, optional; 1 cup (240ml) dry white wine; 1 1/2 cups (360ml) low-sodium beef stock; 1 28-ounce can plum tomatoes, hand crushed or blender pulsed; 1/2 cup (120ml) milk; 1/4 cup (60ml) heavy cream; 1 cup (240ml) reserved pasta water, will most likely not need it all; 1 parmesan rind; 2 large bay leaves; 1 pinch nutmeg; Salt and pepper to taste

If you’re craving a classic Italian comfort food that’s both hearty and elegant, this Pappardelle Bolognese recipe is going to hit the spot. The wide ribbons of pappardelle perfectly cradle the rich, slow-simmered meaty sauce, making every bite nothing short of bliss. It’s one of those dishes I turn to whenever I want to impress guests or just treat myself to something truly special at home.

What really makes this Pappardelle Bolognese recipe stand out is how the flavors develop – from the mix of pancetta and ground chuck providing depth, to the slow cooking with white wine, beef stock, and a touch of cream. It’s a perfect recipe to make when you have a little time to let those flavors meld, and trust me, the results are well worth the wait.

Ingredients You’ll Need

Each ingredient in this Pappardelle Bolognese recipe has a purpose and plays a key role in balancing flavor and texture. When you shop, try getting quality ingredients like fresh pancetta and authentic plum tomatoes – it’ll make a noticeable difference.

Pappardelle: The wide noodle is perfect for holding onto thick sauces, making it the ideal choice here.
Pancetta: Adds a salty, smoky depth right at the start; you can find it at most Italian markets or well-stocked grocery stores.
Ground chuck: Use good quality for that rich, beefy flavor and a nice balance of fat.
Salt and pepper: Simple but essential to season everything just right.
Celery: Provides subtle earthiness and crunch in the sauce.
Carrot: Adds a gentle sweetness to balance the acidity of the tomatoes.
Onion: The base for the sauce’s savory depth.
Anchovy fillets (optional): Don’t worry—they melt into the sauce and add umami without tasting fishy.
Dry white wine: Brings acidity and brightness to lift the rich flavors.
Low-sodium beef stock: Keeps the sauce hearty without being overly salty.
Plum tomatoes: Use quality canned tomatoes; hand-crushing or pulsing keeps the texture rustic.
Parmesan rind: A little trick that infuses deep cheese flavor while simmering.
Bay leaves: Classic aromatic to round out the sauce.
Milk: Helps tenderize the meat and add creaminess.
Heavy cream: Just a splash enriches the sauce, making it silky.
Nutmeg: A pinch adds warmth and complexity.
Reserved pasta water: Useful for loosening the sauce and helping it cling to the noodles perfectly.

Variations

I love making Pappardelle Bolognese my own by tweaking a few ingredients based on what I have at hand or who’s coming to dinner. Feel free to experiment a bit — that’s part of the fun!

Vegetarian variation: Swap the meats for chopped mushrooms and lentils, and you’ll still get a rich, satisfying sauce.
Spicy touch: Add red pepper flakes when sautéing veggies if you like a little heat—I do this sometimes on chilly nights!
Different pasta shapes: If you can’t find pappardelle, tagliatelle or even fettuccine work just as well.
Make it lighter: Use ground turkey instead of beef, and low-fat milk but keep that splash of cream at the end for silkiness.

How to Make Pappardelle Bolognese Recipe

Step 1: Build Your Flavor Base

Start by finely dicing the celery, carrot, and onion — this soffritto is the soul of your sauce. In a heavy pan, gently cook the pancetta until it crisps up and releases that amazing smoky fat. Toss in the diced veggies and anchovy fillets (if using), cooking them until soft and fragrant. This slow gentle sweat is crucial to developing depth, so don’t hurry it!

Step 2: Brown the Meat

Next up, add the ground chuck in batches, breaking it apart and browning thoroughly. Season with a little salt and pepper here to enhance the meat’s natural flavors. Browning really brings out richness, so take your time to get nice caramelization.

Step 3: Deglaze and Simmer

Pour in the white wine and scrape up any bits stuck to the pan. Let the alcohol cook off until the liquid reduces by about half. Then add your hand-crushed plum tomatoes, beef stock, parmesan rind, and bay leaves. Give everything a good stir, reduce the heat, and let it simmer gently — I like to let mine bubble away for at least 1.5 to 2 hours for that tender, melt-in-your-mouth texture.

Step 4: Finish with Dairy and Seasoning

Once your sauce has thickened beautifully, stir in the milk and heavy cream to round out the richness. Add a pinch of nutmeg to add a subtle warming note, then taste and adjust salt and pepper as needed. If the sauce feels too thick, splash in some reserved pasta water to loosen it just enough to coat the noodles luscious and velvety.

Step 5: Cook and Combine Pasta

Cook the pappardelle in plenty of salted boiling water until just al dente — it should still have a little bite since it will finish cooking in the sauce. Drain, reserving some pasta water, then toss the pasta directly into the Bolognese sauce. Mix gently over low heat so every ribbon is beautifully coated.

How to Serve Pappardelle Bolognese Recipe

Pappardelle Bolognese Recipe - Recipe Image

Garnishes

I usually go for a generous shower of freshly grated Parmesan and a few torn basil leaves or flat-leaf parsley for color and freshness. Sometimes I add a tiny drizzle of extra virgin olive oil to finish it off – it just elevates the whole dish.

Side Dishes

Crusty garlic bread is always a hit, plus a simple green salad with a tangy vinaigrette to cut through the richness. Roasted vegetables like asparagus or broccoli pairs nicely if you want something warm and flavorful on the side.

Creative Ways to Present

For special dinners, I like serving the Pappardelle Bolognese in broad shallow bowls with a sprig of fresh thyme and a small Parmesan crisp on the side. It makes dinner feel extra special and gives your guests something to talk about.

Make Ahead and Storage

Storing Leftovers

I store leftover sauce in airtight containers in the fridge for up to 3 days. I prefer to keep the pasta separate to avoid it getting soggy, especially if I plan to reheat it later. This way, the noodles hold their texture much better.

Freezing

This Bolognese freezes beautifully. I portion the sauce into freezer-safe containers or bags, label them, and it keeps for up to 3 months. When I’m ready, I just thaw it in the fridge overnight for the best texture.

Reheating

When reheating, I warm the sauce gently in a saucepan over low heat, adding a splash of water or beef stock to loosen it. Then, I briefly reheat freshly cooked pappardelle in boiling water and toss it together just before serving to keep it fresh and lively.

FAQs

What’s the difference between Bolognese and other meat sauces?

Bolognese is a slow-cooked Italian meat sauce traditionally made with finely diced vegetables, pancetta, and ground meat simmered in wine, stock, and tomatoes. It’s thicker and richer than a simple tomato sauce and often includes dairy like milk or cream to soften the acidity.
Can I make Pappardelle Bolognese Recipe using other pasta?

Absolutely! While pappardelle is classic because its wide ribbons hold the sauce well, you can also use tagliatelle, fettuccine, or even pappardelle’s close cousins like fettuccine. Just pick pasta with enough surface to catch the sauce.
Is anchovy necessary in the sauce?

Anchovies are optional but recommended if you want that extra umami depth without adding fishiness. They dissolve into the sauce, enhancing overall flavor subtly.
How long should I simmer my Bolognese?

The longer the better—at least 1.5 to 2 hours lets the flavors meld and the meat become tender. Just keep the heat low and stir occasionally to prevent sticking.
Can I prepare the sauce ahead of time?

Yes! In fact, the sauce tastes even better the next day when flavors are well developed. Just store it in the fridge and reheat gently when ready to serve.

Final Thoughts

This Pappardelle Bolognese recipe holds a special place in my kitchen because it’s more than just dinner — it’s a love letter to traditional Italian cooking. I hope you find joy in making it as much as I do, sharing it with friends and family, and savoring that cozy, soulful comfort it brings. Give it a whirl next time you want a meal that feels like a warm hug on a plate!