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Pappardelle Bolognese Recipe

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★★★★★

4.5 from 53 reviews

This rich and hearty Pappardelle Bolognese features wide ribbons of pasta smothered in a deeply flavorful meat sauce made from ground chuck, pancetta, and slow-simmered tomatoes, enhanced by aromatic vegetables, wine, and a touch of cream for velvety texture. Perfect for an indulgent Italian dinner that warms the soul.

Ingredients

Scale

Pasta

  • 1 pound (454g) pappardelle or tagliatelle

Meat and Protein

  • 1/3 pound (150g) pancetta
  • 1 1/2 pounds (680g) ground chuck

Vegetables & Aromatics

  • 2 ribs celery, finely diced
  • 1 large carrot, finely diced
  • 1 medium onion, finely diced
  • 3 anchovy fillets, optional

Liquids & Dairy

  • 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

Additional Flavorings

  • 1 parmesan rind
  • 2 large bay leaves
  • 1 pinch nutmeg
  • Salt and pepper to taste

Instructions

  1. Prepare Ingredients: Finely dice the celery, carrot, and onion to create the soffritto, which will provide the base flavor for the sauce. If using anchovy fillets, mince them finely as they will add depth to the sauce.
  2. Cook Pancetta and Aromatics: In a large pan or skillet over medium heat, cook the pancetta until crisp and the fat is rendered. Add the diced celery, carrot, onion, and anchovies, sautéing until the vegetables are softened and translucent, about 5-7 minutes.
  3. Brown the Meat: Increase the heat to medium-high and add the ground chuck to the pan. Season with salt and pepper. Cook, stirring and breaking up the meat, until browned all over with no pink remaining, about 8-10 minutes.
  4. Deglaze with Wine: Pour in the dry white wine and let it simmer until mostly evaporated, scraping any browned bits off the bottom of the pan to incorporate that flavor into the sauce.
  5. Add Tomato and Stock: Stir in the crushed plum tomatoes, beef stock, parmesan rind, bay leaves, and a pinch of nutmeg. Bring the sauce to a gentle simmer.
  6. Simmer Sauce: Reduce the heat to low and let the sauce gently simmer uncovered for at least 1.5 to 2 hours, stirring occasionally. This slow cooking will develop the deep, rich flavor and tenderize the meat.
  7. Finish with Milk and Cream: About 15 minutes before serving, stir in the milk and heavy cream to soften the acidity of the tomatoes and add creaminess. Adjust seasoning with salt and pepper to taste.
  8. Cook Pasta: Bring a large pot of salted water to a boil and cook the pappardelle until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
  9. Toss Pasta with Sauce: Add the drained pasta to the sauce, tossing gently to coat. Use reserved pasta water, adding little by little, to loosen the sauce if it feels too thick.
  10. Serve: Serve the Pappardelle Bolognese hot with freshly grated Parmesan cheese on top if desired.

Notes

  • Slow simmering is key to deepen the flavor, so avoid rushing this step.
  • If you prefer, substitute ground beef with a mix of beef and pork for added richness.
  • Anchovies are optional but add umami; omit if preferred.
  • Use reserved pasta water cautiously to adjust sauce consistency.
  • Leftovers taste even better the next day after flavors have melded.

Keywords: Pappardelle Bolognese, Italian pasta recipe, traditional Bolognese sauce, meat sauce, slow simmered pasta sauce

Find it online: https://mjrecipe.com/pappardelle-bolognese-recipe/