Pappardelle Bolognese Recipe

Prepare the soffritto

In a large heavy-bottomed saucepan or Dutch oven, heat the olive oil and 2 tbs butter over medium heat until the butter melts. Add the finely diced onion, carrot, and celery. Sauté gently, stirring occasionally, until the vegetables are soft and translucent but not browned, about 8–10 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Brown the meats

Increase heat to medium-high. Add the pancetta (if using) and cook 2–3 minutes until it releases fat. Add the ground beef and pork in batches, breaking up pieces with a wooden spoon. Cook until the meat is well browned and most moisture has evaporated, about 8–10 minutes. Season with 1 tsp of freshly ground black pepper and 1 tsp of salt while browning.

Deglaze with wine

Pour in the white wine, scraping up any brown bits on the bottom of the pan. Allow the wine to simmer until it reduces by half, about 3–4 minutes.

Add tomato and liquids

Stir in the tomato paste and cook 1–2 minutes to deepen color and flavor. Add the crushed whole tomatoes, milk, and stock. Stir to combine. Add the bay leaf, dried oregano, remaining 0.5 tsp salt (adjust total salt to taste), and 0.5 tsp sugar if using. Bring the sauce to a gentle simmer.

Slow-simmer

Reduce heat to low so the sauce barely bubbles. Partially cover and simmer gently, stirring occasionally, for 1.5 to 2 hours until thickened and flavors are concentrated. If the sauce becomes too dry, add small amounts of stock or water to maintain a saucy but thick consistency. Remove bay leaf at the end and taste to adjust seasoning with additional salt and pepper if needed.

Cook the pasta

Bring a large pot of heavily salted water to a rolling boil. Add the pappardelle and cook according to package instructions until al dente (usually 6–9 minutes for dried; less for fresh). Reserve 1 cup of the pasta cooking water before draining the pasta.

Combine pasta and ragù

Return the drained pasta to the pot or to a large sauté pan over low heat. Ladle in a generous amount of ragù (about two-thirds of the sauce for 4 servings), add 1 tbs butter and 1 tsp olive oil. Toss gently to coat, adding reserved pasta water a little at a time to loosen the sauce and help it cling to the noodles. Cook together 1–2 minutes so the pasta absorbs some sauce.

Plate and garnish

Divide the pappardelle among warmed plates. Spoon remaining ragù on top as desired. Finish with a generous grating of Grana Padano (about 25 g per serving) and sprinkle with chopped parsley if using. Serve immediately.