Pappardelle Bolognese Recipe

Prepare ingredients

Finely dice the onion, carrot, and celery so they are roughly the same small size (mirepoix). Mince the garlic, chop the pancetta, and measure out liquids and spices.

Sauté aromatics and pancetta

Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add 3 tbsp olive oil and 2 tbsp butter. When butter foams, add the pancetta and cook 3–4 minutes until it renders fat and becomes lightly golden. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for 8–10 minutes until softened and beginning to brown. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add the ground beef and ground pork in batches, breaking up with a spoon. Cook until all meat has lost its raw pink color and begins to brown — about 6–8 minutes. Do not overcrowd; allow some caramelization. Season with 1 tsp black pepper and 1 tsp of the salt while browning.

Deglaze with wine

Pour in 1 cup of dry wine and scrape the bottom of the pan to lift browned bits. Simmer until the wine has mostly evaporated, 4–6 minutes.

Add milk and tomato paste

Stir in 1/2 cup whole milk and let it simmer 2–3 minutes until slightly reduced — this softens acidity and enriches the sauce. Add 3 tbsp tomato paste and cook, stirring, 2–3 minutes to caramelize the paste slightly and deepen flavor.

Add tomatoes and simmer

Stir in the 14 oz crushed tomatoes (or passata) and 1 cup stock. Add 1 bay leaf, 1/2 tsp dried oregano, and 1/8 tsp freshly grated nutmeg. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Cover partially (lid slightly ajar) and simmer very gently for 1.5 to 2 hours, stirring every 15–20 minutes. If sauce becomes too thick, add up to 1/2 cup extra stock or water.

Finish sauce

After simmering, remove the bay leaf. Taste and adjust seasoning with the remaining 1/2 tsp salt and more pepper if needed. If you prefer a smoother texture, use an immersion blender for a few pulses (optional) but keep some meat texture. Keep sauce warm while you cook the pasta.

Cook pasta

Bring a large pot of salted water (about 4–6 quarts) to a rolling boil. Add 12 oz dried pappardelle and cook according to package directions until al dente (usually 7–9 minutes). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta.

Combine pasta and ragu

Return the drained pasta to the pot or to a wide skillet over low heat. Add 2 generous ladles (about 1 to 1 1/2 cups) of hot Bolognese ragu and 1/2 cup reserved pasta water a little at a time, tossing to coat. Add 1 tbsp butter and 1 tsp olive oil to create a glossy emulsion. Cook and toss for 1–2 minutes until pasta is well coated and sauce clings to the noodles. Add more reserved water if needed to reach desired sauciness.

Plate and garnish

Divide the sauced pappardelle among warm plates or bowls. Spoon extra ragu on top if desired. Finish each portion with a generous sprinkle of 3 tbsp (about 1/4 cup total) freshly grated Parmigiano-Reggiano, a scattering of chiffonaded fresh basil leaves, and a light drizzle of extra-virgin olive oil. Serve immediately.