Ragù alla Bolognese (Pappardelle Bolognese)

Pappardelle Bolognese is a classic Italian dish that brings the rich, comforting flavors of a slow-simmered meat sauce to your table. This hearty ragù, made with a blend of ground beef, pork, and pancetta, is combined with aromatic vegetables and infused with red wine and tomatoes for a deep, savory flavor.

Served over wide, ribbon-like pappardelle pasta, this dish is perfect for special occasions or a cozy family dinner. With its warm and inviting essence, Pappardelle Bolognese is sure to impress both your taste buds and your guests!

Ragù alla Bolognese (Pappardelle Bolognese)

Ingredients

2 tbsp. (30 ml) olive oil

2 tbsp. (30 g) butter

1 small to medium onion

1 medium carrot

1 celery stalk

100 g pancetta

225 g ground beef

225 g ground pork

1/2 cup (120 ml) dry red or white wine

1/2 cup (120 ml) milk (optional) or broth

1/2 cup (120 ml) to 1 cup (240 ml) beef broth (if not using milk); keep an additional 1/2 cup of broth or water on hand

1 cup (225 g) puréed tomatoes (passata)

1/2 tsp. salt (or more to taste)

1/4 tsp. freshly grated black pepper (or more to taste)

About 450 g pasta, such as pappardelle or tagliatelle

Finely grated Parmesan cheese, for serving

Equipment

Large heavy-bottomed pot or Dutch oven

Instructions

Prepare the Vegetables:

Dice the onion, carrot, and celery into small pieces. Cut the pancetta into small strips or cubes.

Create the Soffritto:

In a pot or Dutch oven over medium-low heat, combine the olive oil, butter, diced vegetables, and pancetta. Cook gently, stirring frequently, until the mixture softens and becomes fragrant, about 10 minutes.

Cook the Meat:

Once the soffritto is ready, add the ground beef and pork. Use a wooden spoon or spatula to break up any lumps while stirring. Cook for approximately 5-7 minutes until the meat is no longer pink.

Add Milk (if using): If you’re including milk, pour it in and let it evaporate completely. If you’re not using milk, skip to the next step.

Incorporate the Wine:

Pour in the dry wine and allow it to reduce entirely.

Combine Ingredients: Add the puréed tomatoes and the broth. Season the mixture with salt and pepper.

Simmer:

Lower the heat to the absolute minimum, cover the pot, and let it simmer for at least 2 hours—preferably up to 4-6 hours for deeper flavor. Stir occasionally and ensure it remains at a gentle simmer, not boiling. If the sauce dries out, add a bit of broth or water. Taste and adjust seasoning as needed.

Make Ahead:

You can prepare this sauce 1-2 days in advance. Letting it rest overnight enhances its rich flavor. This recipe yields enough sauce for 450-500 g of pasta (4-5 servings). If cooking for fewer people, reserve any extra sauce for another use.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.

Combine and Serve:

Once the pasta is cooked, drain it, reserving a cup of the cooking water. Mix the pasta with the sauce in the pot, adding a bit of reserved pasta water if necessary to achieve your desired consistency. Serve topped with grated Parmesan cheese and additional black pepper if desired. Enjoy!

Notes:

Meat Choices: The combination of ground beef and pork adds richness to the sauce. You can also use other meats like veal or even ground turkey for a lighter option.

Cooking Time: The longer you simmer the sauce, the deeper the flavor becomes. While 2 hours is the minimum, aim for 4-6 hours if you have the time for a more robust taste.

Wine Selection: Choose a dry red or white wine that you enjoy drinking, as this will enhance the sauce’s flavor. Avoid sweet wines, as they can alter the sauce’s balance.

Broth Variations: If you prefer not to use milk, using beef broth instead adds a rich depth. If the sauce becomes too thick during cooking, gradually add more broth or water to maintain the desired consistency.

Pasta Alternatives: While pappardelle is traditional, you can substitute with tagliatelle, fettuccine, or even rigatoni. Just be sure to adjust cooking times according to the pasta type you choose.

Make-Ahead Tip: This sauce keeps well in the refrigerator for up to 3 days or can be frozen for longer storage. Reheat gently before serving.

Serving Suggestions: Garnish with freshly grated Parmesan cheese and a sprinkle of black pepper. Serve with a side of crusty bread or a fresh salad for a complete meal.

Vegetarian Version: For a vegetarian alternative, consider using a mix of mushrooms, lentils, and vegetables to create a hearty sauce that mimics the texture of meat.

Nutrition Information:

YIELDS: 5 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make Pappardelle Bolognese ahead of time?

Yes! The sauce can be made 1-2 days in advance. In fact, allowing it to sit overnight in the refrigerator can enhance the flavors.

Just reheat gently before serving.

What type of pasta is best for this sauce?

Pappardelle is traditional for Bolognese, but you can also use tagliatelle, fettuccine, or even rigatoni.

Choose a pasta that can hold up to the rich sauce.

Can I substitute the meat in this recipe?

Absolutely! You can use ground turkey or chicken for a lighter version.

For a vegetarian option, consider using a mix of mushrooms, lentils, or textured vegetable protein to replicate the texture and flavor.

What if I don’t have red wine?

If you don’t have red wine, you can use white wine instead, or simply substitute with additional broth or water.

The wine adds depth, but the dish will still be flavorful without it.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

You can also freeze the sauce for up to 3 months.

When reheating, add a little water or broth to loosen it up if it thickens too much.

How do I know when the sauce is done simmering?

The sauce should be thickened to a rich, hearty consistency and have deep flavors.

Typically, after simmering for at least 2 hours (up to 4-6 hours), it should be well integrated, and the flavors will have developed beautifully.

Can I use canned tomatoes instead of fresh?

Yes, using canned whole, peeled tomatoes (like San Marzano) is actually preferred for convenience and flavor.

Just crush them into the pot or blend them if you want a smoother texture.

What can I do if the sauce becomes too thick?

If the sauce thickens too much during cooking, simply add a little beef broth or water, a few tablespoons at a time, until you reach your desired consistency.

Do I have to add milk to the sauce?

Adding milk is optional. It helps to mellow the acidity of the tomatoes and adds creaminess, but you can skip it if you prefer a more traditional Bolognese or if you want to keep it dairy-free.

Is it necessary to brown the meat before adding other ingredients?

Yes, browning the meat is crucial as it adds depth of flavor through the Maillard reaction.

Be sure to break up any lumps while cooking to ensure even browning and a uniform texture in the sauce.