Papardelle Bolognese Recipe

Prepare aromatics

Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the olive oil and butter. When the butter melts and begins to foam, add the chopped onion, carrot and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Render pancetta (optional)

If using pancetta or bacon, push the softened vegetables to one side and add the pancetta. Cook until it releases fat and becomes slightly crisp, about 3–4 minutes, then stir together with the vegetables.

Brown the meat

Increase heat to medium-high. Add the ground pork and ground beef in a single layer. Break up with a wooden spoon and let sit a minute to brown, then stir and continue cooking until no pink remains and meat has some golden-brown bits, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper while browning.

Add milk

Reduce heat to medium. Pour in the milk and simmer gently, stirring occasionally, until the milk is mostly evaporated or absorbed, about 6–8 minutes. This mellows acidity and enriches the sauce.

Deglaze with wine

Add the white wine, scraping up any brown bits from the bottom. Simmer until the wine is reduced by about half, 3–4 minutes.

Build the sauce

Stir in the tomato paste and cook 1–2 minutes. Add the crushed tomatoes, stock, bay leaf, oregano, thyme, remaining 1 tsp salt, 1/2 tsp black pepper and sugar if using. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer very gently, uncovered or partially covered, for 45–60 minutes, stirring occasionally. If the sauce becomes too thick, add splashes of stock or water. Taste and adjust seasoning at the end; remove bay leaf before serving.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the pappardelle and cook according to package instructions until al dente (usually 7–10 minutes for dried; less for fresh). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Combine pasta and sauce

Return the drained pasta to the pot or to a large skillet over low heat. Add 2–3 cups of the Bolognese sauce (or enough to coat the pasta generously) and 1/4–1/2 cup reserved pasta water as needed. Add 1 tablespoon butter and 1/2 cup grated Parmigiano-Reggiano. Toss gently and cook for 1–2 minutes, adding more reserved water to loosen if needed, until sauce clings to the pappardelle and is glossy.

Plate and finish

Divide among 4 warmed plates. Spoon extra Bolognese on top if desired. Sprinkle with remaining Parmigiano-Reggiano (about 1/4 cup), chopped parsley if using, and a crack of freshly ground black pepper. Serve immediately.