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appardelle Bolognese

Mouthwatering Pappardelle Bolognese for Cozy Nights

This authentic Pappardelle Bolognese is the ultimate comfort food, celebrating rich Italian flavors with ground meats and sweet San Marzano tomatoes.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different taste.
  • 1 tablespoon Salted Butter Can swap with unsalted butter to control salt levels.
  • 1 medium to large Onion Yellow or red varieties work well.
  • 2 medium Carrots Substitute with parsnips for a unique twist.
  • 2 ribs Celery Can be replaced with fennel for a different flavor profile.
  • 4 oz Diced Pancetta Prosciutto can be a suitable alternative.
  • 1 lb Ground Pork Can use ground turkey for a leaner option.
  • 1 lb Ground Beef Substitute with ground veal for a more delicate taste.
  • 2 cans (28 oz each) San Marzano Plum Tomatoes If unavailable, use high-quality crushed tomatoes.
  • 3 tablespoons Tomato Paste Tomato purée can be used in a pinch.
  • 3/4 cup Dry Wine Use a dry white wine like Pinot Grigio for authenticity.
  • 1/2 cup Beef or Chicken Stock Use water if stock is unavailable.
  • 1 cup Whole Milk Heavy cream can be an alternative for a richer sauce.
  • 1 piece Parmigiano Reggiano Cheese Rind Optional but recommended for flavor.
  • 1 pinch Nutmeg Adds warmth and complexity to the sauce.
  • Salt & Black Pepper To taste; adjust according to personal preference.
For the Pasta
  • 1 lb Dried Pappardelle Pasta Can substitute with tagliatelle or fettuccine.
  • 1 cup Freshly Grated Parmigiano Reggiano Essential for serving; enhances flavor.

Equipment

  • large heavy-bottomed pot
  • knife
  • food processor

Method
 

Step-by-Step Instructions for Authentic Pappardelle Bolognese
  1. Finely chop the onion, carrots, and celery. Heat a pot over medium heat, add olive oil and salted butter. Sauté the vegetables for 5-7 minutes.
  2. Add diced pancetta, stirring for 3-5 minutes until crispy. This develops richness.
  3. Incorporate the soffritto mixture; sprinkle salt. Cook for 4-5 minutes until tender and translucent.
  4. Add ground pork and ground beef, breaking apart. Cook for 8-10 minutes until browned.
  5. Pour in dry white wine, cooking for 3-4 minutes. Stir in tomato paste, cooking for an additional 2-3 minutes.
  6. Add San Marzano tomatoes and beef/chicken stock, tossing in the cheese rind. Season with salt, pepper, and nutmeg. Let it simmer for 4-5 hours, stirring occasionally.
  7. During the last 30 minutes, stir in whole milk to add creaminess.
  8. Cook pappardelle pasta according to package directions, usually around 8-10 minutes. Reserve 3/4 cup of pasta water, then drain.
  9. Toss the cooked pappardelle with the Bolognese sauce, adding reserved pasta water for consistency. Serve with freshly grated Parmigiano Reggiano and black pepper.

Nutrition

Serving: 1cupCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 12gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2-3 months. Reheat gently, adding reserved pasta water as needed.

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