Pappardelle Bolognese Recipe
Make Pappardelle Bolognese Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bolognese Sauce
Pappardelle & Finishing
Method
Bolognese Sauce
- 1
Prepare aromatics and sweat
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tbsp olive oil and 1 tbsp butter. When butter foams, add the diced onion, carrot, and celery. Season lightly with a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 8–10 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
Brown pancetta and meat
Increase heat to medium-high and add the chopped pancetta. Cook until it renders fat and becomes lightly crisp, about 3–4 minutes. Add ground beef and ground pork in batches, breaking up with a spoon. Brown the meat until no longer pink and some browning develops, about 8–10 minutes. Do not overcrowd; let moisture evaporate so you get color. Season with 1 tsp freshly ground black pepper and about 1 tsp of the salt.
- 3
Tomato paste and deglaze
Stir in 3 tbsp tomato paste and cook, stirring, 2–3 minutes until the paste darkens slightly. Pour in 150 ml dry white wine to deglaze, scraping up browned bits from the bottom. Simmer until the wine is mostly evaporated, about 3–4 minutes.
- 4
- 5
Add tomatoes and stock
Stir in 400 g crushed tomatoes and 250 ml stock. Add 1 bay leaf and 1/2 tsp dried thyme. Bring to a gentle simmer, then lower heat to maintain a bare simmer. Partially cover the pot and cook, stirring occasionally, for 1¼–1½ hours so flavors meld and sauce thickens. If the sauce becomes too thick, add a little more stock or water.
- 6
Finish and season
After simmering, remove the bay leaf. Taste and adjust seasoning with remaining 1/2 tsp salt (or to taste), add 1/2 tsp sugar if tomatoes taste too acidic, and more black pepper if desired. If you prefer a smoother texture, gently mash larger pieces with the back of a spoon or use an immersion blender for a few quick pulses (do not over-purée — you want some texture). Keep sauce warm on the lowest heat while you cook the pasta.
Pappardelle & Finishing
- 7
Cook pasta
Bring a large pot of water to a rolling boil. Add 2 tbsp salt. Add 400 g dried pappardelle and cook according to package directions until al dente (usually 7–9 minutes). Stir occasionally to prevent sticking.
- 8
Reserve pasta water
Just before draining, reserve 1 cup of the hot pasta cooking water. Drain the pasta well.
- 9
Combine pasta with sauce
Add the drained pappardelle directly to the pot with the warm Bolognese sauce (or transfer sauce to the pasta pot). Toss gently to coat. Add up to 1 cup reserved pasta water, a little at a time, to loosen the sauce and help it cling to the noodles. Stir in 2 tbsp unsalted butter and 3/4 cup grated Parmigiano-Reggiano; continue tossing until butter melts and cheese integrates into a silky sauce. Adjust consistency with more pasta water if needed.
- 10