Pappardelle Bolognese Recipe

Prepare vegetables

Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add 2 tbs extra-virgin olive oil and 1 tbs butter. When butter is melted and foaming, add the finely diced onion, carrot, and celery. Sauté, stirring occasionally, until vegetables are softened and translucent, about 8–10 minutes. Add the minced garlic and chopped pancetta (if using) and cook 1–2 minutes until fragrant.

Brown the meat

Increase heat to medium-high. Add ground pork and ground beef to the pot, break up with a spoon, and cook until no longer pink and beginning to brown, about 6–8 minutes. Season with 1 tsp salt and 1 tsp freshly ground black pepper while browning. Use a spoon to scrape up any browned bits from the bottom of the pan.

Milk and flour step

Reduce heat to medium. Pour in 1 cup whole milk and sprinkle 1 tsp flour over the meat mixture, stirring to combine. Simmer gently, stirring occasionally, until milk has mostly been absorbed, about 8–10 minutes. This step mellows acidity and builds richness.

Deglaze with wine

Add 1 cup dry white wine and increase heat to medium-high. Stir and scrape the pan to loosen browned bits. Allow wine to reduce by about half, 4–6 minutes.

Add tomatoes and aromatics

Stir in 14 oz crushed tomatoes and 2 tbsp tomato paste. Add 1 cup stock, 1 bay leaf, 2 thyme sprigs, and 1 tsp dried oregano. Bring sauce to a gentle simmer, then reduce heat to low so it barely bubbles.

Long, gentle simmer

Cover partially with a lid tilted to allow steam to escape and simmer gently for 1½ to 2 hours, stirring every 15–20 minutes. If sauce reduces too much, add a splash of stock or water to maintain a thick but saucy consistency. Taste after 1 hour and season with up to 1 tsp sugar if the tomatoes are too acidic, and adjust salt and pepper to taste.

Finish the sauce

Remove bay leaf and thyme stems. If you prefer a slightly smoother texture, use a potato masher or the back of a spoon to break large meat pieces. Keep sauce warm over the lowest heat while you cook the pasta.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp sea salt. Add 12 oz dried pappardelle and cook according to package instructions until al dente (usually 7–9 minutes). Reserve 1 cup of pasta cooking water before draining.

Combine pasta and sauce

Add the drained pappardelle directly to the warm Bolognese in the saucepan (or return sauce to a large skillet). Add up to 1 cup reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Add 1 tbsp butter and 1 tsp extra-virgin olive oil. Toss gently for 1–2 minutes over low heat so pasta absorbs flavors and sauce coats noodles evenly. If sauce seems dry, add another splash of pasta water.

Finish with cheese and serve

Turn off the heat and stir in about 3/4 cup of the freshly grated Parmigiano-Reggiano, reserving the rest for serving. Taste and adjust seasoning with salt and freshly cracked black pepper. Portion pappardelle onto warmed plates or a serving bowl, sprinkle with remaining Parmigiano and chopped parsley (if using), and serve immediately.