Bolognese Pappardelle Recipe

Prep

Mince garlic, finely dice onion, carrot and celery (soffritto). Chop pancetta if using. Measure out tomato paste, wine, milk, tomatoes and stock.

Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add olive oil and butter until butter foams.

Add the pancetta (if using) and cook 3–4 minutes until fat renders and pieces are lightly browned. Remove any excess fat if pan seems too greasy, leaving about 1 tablespoon.

Add the diced onion, carrot and celery (soffritto). Cook over medium-low heat, stirring occasionally, until vegetables are very soft and translucent about 8–10 minutes. Add a pinch of salt to help them sweat.

Stir in the minced garlic and cook 30–45 seconds until fragrant, careful not to brown.

Increase heat to medium-high and add the ground veal, pork and beef. Break the meat up with a wooden spoon and cook until browned and no longer pink, about 6–8 minutes. Allow the meat to get a little color for depth of flavor.

Season the meat with 1 tsp salt and 1/2 tsp black pepper. Stir in the tomato paste and cook 2–3 minutes, stirring, to caramelize the paste and deepen flavor.

Pour in the white wine to deglaze the pan, scraping up browned bits; simmer until the wine is mostly evaporated, about 3–4 minutes.

Reduce heat to medium-low and stir in the milk. Let it simmer gently until mostly absorbed, about 3–4 minutes. This mellows the acidity and tenderizes the meat.

Add the crushed tomatoes (passata), beef stock, bay leaf, dried oregano, dried thyme and sugar (if using). Stir to combine.

Bring sauce to a gentle simmer, then reduce heat to maintain a very low simmer (bare bubble) partially covered. Cook slowly for at least 60 minutes, stirring occasionally. For best flavor cook 2–3 hours, adding a little water or stock if it reduces too far. Taste and adjust seasoning as it cooks.

About 10 minutes before finishing, remove the bay leaf. Stir in the heavy cream and the remaining 1/2 tsp salt and 1/2 tsp pepper (or to taste). Simmer gently 8–10 minutes to meld flavors and thicken slightly.

Stir in chopped parsley, remove from heat and keep warm. If sauce is too thin, continue simmering briefly; if too thick, add up to 1/4 cup reserved pasta water when combining with pasta.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the dried pappardelle and cook according to package instructions until al dente (usually 7–10 minutes). Stir occasionally to prevent sticking.

Reserve about 1/2 cup of the pasta cooking water, then drain the pasta, leaving it slightly wet (do not rinse).

Transfer the hot pasta to the saucepan with the Bolognese (or add sauce to a large sauté pan). Toss over low heat to combine, adding reserved pasta water a few tablespoons at a time as needed to achieve a silky, clingy sauce that coats the pappardelle (usually 2–4 tablespoons).

Stir in 1 teaspoon extra-virgin olive oil and 1/2 cup grated Parmesan, tossing to emulsify and finish the sauce. Taste and adjust salt and pepper.

Divide the pasta among warm bowls. Top with additional grated Parmesan and a sprinkle of chopped parsley. Serve immediately.