Introduction
There’s something magical about a slow-simmered Italian dish that makes your whole kitchen smell like love. And when it comes to comfort food, nothing beats a classic Pappardelle Bolognese Recipe. Wide ribbons of pasta coated in a rich, savory, slow-cooked meat sauce—this is the kind of dish that feels like a warm hug in a bowl.
I first fell in love with Bolognese while traveling through Bologna, the city that gave this dish its name. It wasn’t flashy, just a little trattoria tucked away on a cobblestone street, but the memory of that meal has stayed with me for years. The sauce was velvety, layered with depth, and perfectly clung to the pappardelle. That first bite was enough to convince me that Bolognese is more than just a sauce—it’s an experience.
Today, I’m sharing with you my go-to Pappardelle Bolognese Recipe that’s both authentic and approachable. Don’t worry if you’ve never made a meat sauce from scratch—this guide will walk you through everything step by step. Ready to bring a taste of Bologna into your own kitchen? Let’s do this!
Ingredients
Here’s everything you’ll need to make this Pappardelle Bolognese Recipe:
- Olive oil – 2 tbsp
- Unsalted butter – 2 tbsp
- Yellow onion – 1 large, finely diced
- Carrots – 2 medium, finely diced
- Celery stalks – 2, finely diced
- Garlic cloves – 3, minced
- Ground beef – 1 lb (80/20 recommended)
- Ground pork – 1 lb
- Tomato paste – 2 tbsp
- Whole milk – 1 cup (helps mellow the acidity of the tomatoes)
- Red wine – 1 cup (Chianti or Sangiovese works great)
- Crushed tomatoes – 28 oz can
- Beef stock – 1 cup
- Bay leaves – 2
- Fresh thyme – 2 sprigs (or 1 tsp dried thyme)
- Nutmeg – pinch (classic secret ingredient!)
- Salt & black pepper – to taste
- Fresh pappardelle pasta – 1 lb
- Parmesan cheese – freshly grated, for serving
Substitution Ideas
Step-by-Step Instructions
Follow these steps for the perfect Pappardelle Bolognese Recipe:
Step 1: Build the Flavor Base
Heat the olive oil and butter in a large Dutch oven over medium heat. Add the onions, carrots, and celery (the classic soffritto). Cook until softened and lightly golden, about 8–10 minutes. Add the garlic and cook another minute.
👉 Tip: Take your time here. A golden soffritto is the backbone of flavor for your sauce.
Step 2: Brown the Meat
Add the ground beef and pork. Break it apart with a wooden spoon and cook until browned, about 10 minutes. Season with salt and pepper as you go.
👉 Tip: Don’t stir too much! Let the meat sear for flavor before breaking it up.
Step 3: Add the Depth
Stir in tomato paste and cook for 2 minutes to caramelize. Pour in the red wine and let it simmer until reduced by half—this step adds a beautiful richness.
Step 4: Slow Simmer
Add the crushed tomatoes, milk, beef stock, bay leaves, thyme, and a pinch of nutmeg. Stir everything together, reduce heat to low, and let it simmer uncovered for 2–3 hours. Stir occasionally and add a splash of stock if it gets too thick.
👉 Tip: The longer it simmers, the deeper the flavor. True Bolognese loves patience!
Step 5: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pappardelle until al dente, about 2–3 minutes for fresh pasta. Reserve 1 cup of pasta water before draining.
Step 6: Bring It All Together
Add the cooked pasta directly into the sauce, tossing gently. If needed, add a splash of pasta water to loosen. Finish with a drizzle of olive oil and plenty of Parmesan.
Extra Tips
- Serving Suggestions: Pair with a simple green salad and crusty bread to soak up all that sauce. A glass of red wine is the perfect companion.
- Storage & Reheating: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of stock.
- Ingredient Swaps & Variations:
- Try adding pancetta at the start for extra depth.
- Use veal instead of pork for a traditional twist.
- Add mushrooms for extra umami.
Nutritional Information (per serving)
(Based on 6 servings, approximate values)
- Calories: 540
- Protein: 28g
- Fat: 22g
- Carbohydrates: 55g
- Fiber: 4g
- Sugar: 8g
(Source: Orsara Recipes – Pappardelle Bolognese Recipe)
FAQ Section
How long does it take to make this Pappardelle Bolognese Recipe?
The sauce takes about 3 hours to fully develop, but most of that is hands-off simmering time.
Can I substitute pappardelle with another pasta?
Yes! Tagliatelle, fettuccine, or even rigatoni work beautifully with this sauce.
Can I freeze Bolognese sauce?
Absolutely! Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
Conclusion
There you have it—an authentic, soul-warming Pappardelle Bolognese Recipe that will instantly transport you to the heart of Italy. From the slow-simmered sauce to the wide ribbons of pasta soaking up every drop of flavor, this dish is pure comfort in every bite.
If you’ve been craving a cozy homemade pasta night, this is the recipe to try. Trust me, your family and friends will be begging for seconds. ❤️
Now it’s your turn! Try this recipe, snap a photo, and share your creation. Don’t forget to leave a comment below—I’d love to hear how it turned out for you!