Pappardelle Bolognese
Pappardelle Bolognese
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 4 ounces pancetta, finely diced
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground pork
- 1 cup red wine, dry
- 28 ounces crushed tomatoes, canned
- 1 cup whole milk
- 1/2 cup beef broth
- 1 fresh bay leaf
- 1/2 teaspoon dried oregano
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pound pappardelle pasta
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 2
Add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 11 min
- 3
Increase heat to medium-high. Add the ground beef and ground pork to the pot. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the crushed tomatoes, whole milk, beef broth, bay leaf, dried oregano, nutmeg, salt, and black pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min
- 6
Reduce heat to low, cover the pot, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the more flavorful the sauce will be. If the sauce becomes too thick, add a splash of water or broth.
⏱️ 120 min
- 7
After simmering, remove and discard the bay leaf. Taste the sauce and adjust seasoning as needed.
⏱️ 2 min
- 8
When the sauce is almost ready, bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook according to package directions until al dente.
⏱️ 10 min
- 9
Drain the pasta, reserving about 1/2 cup of the pasta water. Add the cooked pasta directly to the Bolognese sauce. Toss to coat, adding a splash of reserved pasta water if needed to achieve a silky consistency.
⏱️ 3 min
- 10
Serve immediately, garnished with the crispy pancetta, freshly grated Parmesan cheese, and chopped fresh basil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pappardelle Bolognese
For the Bolognese Sauce
- 2 tablespoons olive oil
- 4 ounces pancetta, finely diced
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground pork
- 1 cup red wine, dry
- 28 ounces crushed tomatoes, canned
- 1 cup whole milk
- 1/2 cup beef broth
- 1 fresh bay leaf
- 1/2 teaspoon dried oregano
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pound pappardelle pasta
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 2
Add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 11 min - 3
Increase heat to medium-high. Add the ground beef and ground pork to the pot. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the crushed tomatoes, whole milk, beef broth, bay leaf, dried oregano, nutmeg, salt, and black pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min - 6
Reduce heat to low, cover the pot, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the more flavorful the sauce will be. If the sauce becomes too thick, add a splash of water or broth.
⏱️ 120 min - 7
After simmering, remove and discard the bay leaf. Taste the sauce and adjust seasoning as needed.
⏱️ 2 min - 8
When the sauce is almost ready, bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook according to package directions until al dente.
⏱️ 10 min - 9
Drain the pasta, reserving about 1/2 cup of the pasta water. Add the cooked pasta directly to the Bolognese sauce. Toss to coat, adding a splash of reserved pasta water if needed to achieve a silky consistency.
⏱️ 3 min - 10
Serve immediately, garnished with the crispy pancetta, freshly grated Parmesan cheese, and chopped fresh basil.
⏱️ 1 min