Pappardelle Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add the pappardelle and cook until al dente according to package or fresh-pasta timing (fresh 2–4 minutes; dried 8–11 minutes). Reserve 1 cup (240 ml) pasta cooking water before draining.

Drain the pasta and set aside. Keep warm.

Prepare the soffritto

Heat 2 tablespoons olive oil and 1 tablespoon butter in a wide, heavy-bottomed sauté pan or Dutch oven over medium heat until shimmering. Add the finely diced onion, carrot, and celery and sweat gently, stirring occasionally, until soft and translucent, about 8–10 minutes. Do not brown.

Add garlic and pancetta

Add the minced garlic and the finely diced pancetta (or bacon). Cook 2–3 minutes, stirring, until fragrant and the pancetta begins to render fat.

Brown the meat

Increase heat to medium-high. Add the ground beef and ground pork in batches, breaking up with a spoon. Brown the meat until no longer pink and some brown bits form, about 6–8 minutes. Season with 1 teaspoon freshly ground black pepper while cooking.

Deglaze with wine

Pour in 120 ml dry wine and scrape the bottom of the pan with a wooden spoon to deglaze. Let the wine reduce by about half, 2–3 minutes.

Add tomatoes and liquids

Stir in 800 g crushed San Marzano D.O.P. tomatoes, 1 tablespoon tomato paste, 250 ml stock, and 120 ml whole milk. Stir until combined.

Season and simmer

Add 1 bay leaf, 1 teaspoon thyme leaves, 1 teaspoon finely chopped rosemary (optional), 1 teaspoon fine sea salt, and 1 teaspoon sugar (if using). Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 60–90 minutes, stirring occasionally, until the sauce thickens and the flavors concentrate. If it reduces too quickly, add a splash of stock or reserved pasta water.

Final seasoning

Remove bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. If sauce seems too acidic, stir in a pinch more sugar. If sauce is too thick, loosen with reserved pasta water or a little stock.

Warm the ragu gently over low heat. Add 1 tablespoon butter and 1 teaspoon olive oil to the sauce and stir so it melts through to give the ragu a glossy finish.

Add the drained pappardelle directly into the pan with the ragu (or return ragu to a large sauté pan and add pasta). Toss gently to coat, adding up to 1/2 cup (120 ml) reserved pasta water as needed to loosen and help the sauce cling to the pasta. Cook together 1–2 minutes so pasta absorbs sauce.

Turn off heat. Stir in 3/4 cup (about 75 g) freshly grated Parmigiano-Reggiano until incorporated. Taste and adjust seasoning.

Divide pappardelle among warmed plates, sprinkle additional Parmigiano-Reggiano to taste (about 1/4 cup per serving), drizzle with a little extra-virgin olive oil, and garnish with chopped fresh parsley if using.