Pappardelle with Bolognese Sauce

Name: Pappardelle with Bolognese Sauce
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 Tbs. olive oil; 1 1/4 lb. (625 g) ground beef; 1 1/4 lb. (625 g) ground pork; Kosher salt and freshly ground pepper, to taste; 4 oz. (125 g) pancetta, cut into 1/2-inch (12-mm) dice; 1 yellow onion, finely diced; 2 carrots, peeled and finely diced; 1 celery stalk, finely diced; 5 garlic cloves, minced; 1/3 cup (3 oz./90 g) tomato paste; 1 cup (8 fl. oz./250 ml) dry red wine; 1 cup (8 fl. oz./250 ml) milk; 2 cans (each 28 oz./875 g) whole tomatoes, passed through a<br> food mill; 2 bay leaves; 1 Parmigiano-Reggiano cheese rind; 1 lb. (500 g) pappardelle, cooked until al dente and drained; Grated Parmigiano-Reggiano cheese for serving

Pappardelle with Bolognese Sauce is rated 4.1 out of 5 by 16.

Prep Time: 20 minutes

Cook Time: 140 minutes

Servings: 6

Pappardelle bolognese is a hearty pasta dish that combines ground pork, ground beef and pancetta to add great flavor to this classic Italian sauce, which is tossed with wide pasta noodles known as pappardelle. This pappardelle bolognese recipe can also be made with ricotta for anyone who loves cheese. Be sure to cook the pasta until it’s just al dente—tender but still a bit chewy. You won’t need all of the sauce for this dish; you can store leftover bolognese sauce by freezing the rest to serve again with pasta or to use in lasagna.

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Ingredients:

2 Tbs. olive oil
1 1/4 lb. (625 g) ground beef
1 1/4 lb. (625 g) ground pork
Kosher salt and freshly ground pepper, to taste
4 oz. (125 g) pancetta, cut into 1/2-inch (12-mm) dice
1 yellow onion, finely diced
2 carrots, peeled and finely diced
1 celery stalk, finely diced
5 garlic cloves, minced
1/3 cup (3 oz./90 g) tomato paste
1 cup (8 fl. oz./250 ml) dry red wine
1 cup (8 fl. oz./250 ml) milk
2 cans (each 28 oz./875 g) whole tomatoes, passed through a
food mill
2 bay leaves
1 Parmigiano-Reggiano cheese rind
1 lb. (500 g) pappardelle, cooked until al dente and drained
Grated Parmigiano-Reggiano cheese for serving

Directions:

Step 1. Cook the Ground Beef and Pork

In a large sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the ground beef and pork, and season with salt and pepper. Cook, stirring occasionally, until browned, about 12 minutes. Transfer to a paper towel-lined plate. Add the pancetta to the pan and cook, stirring occasionally, until crisp, about 7 minutes. Transfer to a paper towel-lined plate.

Step 2. Add the Onions, Carrots and Celery and Cook

Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion, carrots and celery and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes. Add the ground meats, pancetta, milk, tomatoes, bay leaves and cheese rind. Season with salt and pepper and bring to a simmer.

Step 3. Cook Until Sauce Thickens

Cover partially, reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens, 1 1/2 to 2 hours. Remove and discard the bay leaves and cheese rind.

Step 4. Toss the Pasta and Serve

Toss the pasta with about 3 cups (24 fl. oz./750 ml) of the sauce (reserve the remaining sauce for another use). Sprinkle cheese on top. Serve immediately and pass additional cheese alongside. Serves 4 to 6.

Williams Sonoma Test Kitchen

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Rated 5 out of 5 by Omar from Versatile and delicious! I loved this recipe so much that I use it with my lasagna recipe and any tomato base pasta. Adding red wine just intensified the flavors. Great recipe!!

Date published: 2020-07-29

Rated 5 out of 5 by GeoFl from Excellent Recipe This is my go to recipe when we want a very tasty, authentic bolognese sauce. Can’t help chuckling at comments regarding this having too much meat and being unhealthy! You simply can not try to make this with low fat, no fat ingredients and expect the same results. There is an old saying that applies: “there are certain pleasures in life worth shortening it for!”

Date published: 2020-03-20

Rated 1 out of 5 by Emco581 from Bland Was excited to find this recipe as the ingredients and prep looked like they would yield a delicious Bolognese sauce. But, like one of the other reviewers, I followed the recipe exactly and was left with a bland pot of sauce after 2 hours of prep and cooking. I added a lot more red wine, cayenne, red pepper flakes and a lot of salt/pepper/cheese to salvage the evening. Very disappointed.

Date published: 2020-02-04

Rated 5 out of 5 by ChefNooch from A Winner... This is one of the best Bolognese sauces we've ever had. Very rich and thick. The only change I made, like I do with most recipes is substituted half and half for the milk. Enjoy

Date published: 2015-03-08

Rated 5 out of 5 by sailingreetz from a definite keeper Followed the recipe pretty much except drained the meat in a colander which definitely decreased the grease. Actually forgot to do the pancetta next but sauteed it in a separate pan with some of that grease. Used a combination of different kinds of tomatoes..added extra paste and added oregano, thyme and basil. Did not have a cheese rind :( but adding extra grated cheese at the end was perfect) Oh and no its not traditional but chopped up some green olives in at the end...delish. that and a splash of premium cold pressed EVO at the end was the topping on this incredible dish. Made it with pappardelle but will do leftovers with spaghetti squash in the next few days.

Date published: 2014-02-12

Rated 4 out of 5 by thatgirlbrittany from Perfect for a cold night I wanted something warming that would fill my apartment with delicious smells. This did not disappoint. Used 1lb ground chuck and pork, 1/2lb ground veal, 3oz pancetta, $11 bottle of Cab, and whole milk. I did not immediately stir the tomato paste into the vegetables. Instead, I pushed the vegetables to the sides, put the paste in the center, and cooked it until it caramelized. Then I mixed it with the vegetables and continued. Because I do not have a food mill, I pulsed the tomatoes and their juices in a blender a few times, in 2 batches. Cooked it for around 3 hours. When I use the leftovers I will probably finishing cooking the pappardelle in the sauce, and maybe top with some high quality extra virgin olive oil in addition to Parmigiano.

Date published: 2014-01-24

Rated 1 out of 5 by jmc721 from Disappointing I was so hopeful this would be the defining Bolognese Sauce I've been searching for but it totally lacked flavor. With the exception of using San Marzano "crushed" tomatoes, as another cook had done, I made the recipe exactly as stated. I now have a huge pan of sauce and hoping to salvage it with a jar of store-bought marinara sauce and make a lasagna. Bummer!

Date published: 2013-10-23

Rated 5 out of 5 by MrsCrabbyIckyMan from Another one for the family cookbook! Made as directed, but added 1/2 tsp of red pepper flakes. This is an amazing recipe, one that works for company or just the family. Will definitely file this under our favorite recipes!

Date published: 2013-09-21

Pappardelle with Bolognese Sauce Reviews - page 2