Pappardelle Bolognese
Pappardelle Bolognese recipe: classic Italian pasta with a rich, slow-cooked beef ragù—authentic, hearty, and easy to make at home.
Equipment
- Dutch oven or heavy pot with lid
- Large pot for pasta
- Slotted spoon
- Wooden spoon or meat masher
- Measuring cups and spoons
- Chef’s knife and cutting board
- Ladle
Ingredients
- 1 lb 454g pappardelle pasta (fresh or dried)
- 1 ½ lbs 680g ground beef (80/20)
- ⅓ lb 150g pancetta, diced
- 2 celery ribs finely diced
- 1 large carrot finely diced
- 1 medium onion finely diced
- 3 anchovy fillets optional
- 1 cup 240ml dry white wine
- 1 ½ cups 360ml low-sodium beef stock
- 1 28 oz can whole plum tomatoes, hand crushed
- 1 parmesan rind
- 2 bay leaves
- ½ cup 120ml whole milk
- ¼ cup 60ml heavy cream (optional, for dried pasta)
- 1 pinch nutmeg
- Salt and pepper to taste
- 1 cup 240ml reserved pasta water
Instructions
- Heat a Dutch oven over medium. Cook pancetta until fat renders, 7–10 minutes. Add ground beef, season with salt and pepper, and brown well. Remove meat and set aside.
- In the same pot, sauté onion, carrot, celery, and anchovies with a pinch of salt until very soft, 12–15 minutes.
- Return the meat to the pot. Pour in wine and deglaze, scraping up any brown bits. Once wine evaporates, add beef stock, half the milk, tomatoes, parmesan rind, and bay leaves. Bring to a boil.
- Cover tightly and transfer to a 300°F oven. Cook 2½ hours, stirring halfway. Uncover and cook 30 minutes more.
- Stir in remaining milk and cream. Simmer on the stovetop for 15–30 minutes. Adjust seasoning to taste.
- Boil pappardelle in salted water until just under al dente. Reserve 1 cup pasta water.
- Toss cooked pasta with 3 cups ragu and ½ cup pasta water over medium-low heat until pasta is well coated and al dente. Add a pinch of nutmeg.
- Serve hot, topped with Parmigiano Reggiano.
Notes
Use fresh pasta for a softer bite; use dried pappardelle for more texture and add cream.
For best flavor, make sauce a day ahead and reheat gently.
Store leftover sauce in fridge up to 3 days, or freeze for up to 3 months.
Swap pappardelle for tagliatelle or fettuccine if desired.
To make gluten-free, use gluten-free pasta.