This hearty bolognese pappardelle bolognese (or pappardelle noodle) features pancetta, ground beef, and ground pig. It's simple to prepare and may be cooked on low for a richer taste. Serve with large, bouncy pappardelle noodles and a generous sprinkle of freshly grated Parmesan.
My Pappardelle Bolognese is the ideal date night supper since it pairs well! The wide, bouncy pappardelle pasta recipe works perfectly with the thick, meaty bolognese sauce. The sauce is a substantial blend of ground beef, ground pig, and pancetta that work together to produce a rich, traditional sauce.
This homemade pappardelle is well worth the effort, and because the sauce has such a strong taste, you'll feel as if it's celebrating with you.
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Pappardella With Bolognese Sauce
The basis of the sauce contains onions, carrots, celery, and mushrooms, which lend earthy characteristics to the sauce. The beef adds a lot of heft to the bolognese, making it a robust triple-meat sauce rather than a meat basic sauce.
The crushed tomatoes provide a wonderful texture, and the scent of the ideal spice blend transports you to Italy. Simply boil for one hour, then finish with a swirl of heavy cream. The cream adds a rich body to the sauce, completing my bolognese.
As you pour the sauce over the al dente pappardelle, the long pasta ribbons gently hold the weight of the rich sauce. Your spaghetti is now ready for a liberal sprinkle of freshly grated Parmesan cheese to finish this delicious Italian supper.
Ingredients Used to Make Pappardelle Bolognese
- 2 Tbsp. olive oil
- 1 medium yellow onion, finely diced
- 2 large carrots, grated or finely diced
- 3 ribs celery, finely diced
- 8 oz. white mushrooms, grated or finely diced
- 3 cloves garlic, minced
- 1 lb. ground beef
- 1 lb. ground pork
- 4 oz. pancetta, diced
- 1 tsp. kosher salt, plus more to taste
- 1/4 tsp. black pepper
- Pinch of chili flakes
- Freshly grated nutmeg
- 6 oz. tomato paste
- 1/2 cup white wine or red wine
- 1, 28 oz. can crush tomatoes
- 2 bay leaves
- 1 cup beef broth
- 1/4 cup heavy cream
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 lb. pappardelle pasta, cooked
- Parmesan cheese, for serving
How to Make Pappardelle Bolognese
- Heat the oil in a big saucepan or Dutch oven over medium heat.
- Combine the onions, carrots, celery, and mushrooms. Cook until tender, approximately 6-7 minutes, stirring occasionally. Add the garlic and stir for another minute.
- Combine the ground beef, ground pork, and pancetta. Cook until no longer pink; drain any extra fat.
- Season with salt and pepper, chili flakes (if using), and a touch of nutmeg.
- Stir in the tomato paste to evenly cover the vegetables and meat. Then, add the wine and simmer for 1-2 minutes.
- Add the crushed tomatoes, beef broth, and bay leaves, and stir. Bring to a boil, then decrease heat and simmer for 1 hour with the top off. Stir occasionally.
- Add the heavy cream and parsley, and season with salt and pepper to taste. Simmer for another 30 minutes.
- Remove and discard the bay leaves. Serve with cooked pappardelle pasta. Garnish with Parmesan and enjoy!
Nutrition Facts (per serving)
- Calories: 640 kcal
- Protein: 30g
- Carbohydrates: 58g
- Sugars: 9g
- Fat: 30g
- Saturated Fat: 12g
- Fiber: 5g
- Sodium: 880mg
- Cholesterol: 90mg
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PrintClassic Pappardelle Bolognese: A Rich and Hearty Italian Dish
Description
Indulge in pappardelle pasta recipe. So Damn Delish‘s recipe combines wide noodles with a savory meat sauce for an authentic Italian feast. Try it tonight!
Ingredients
- 2 Tbsp. olive oil
- 1 medium yellow onion, finely diced
- 2 large carrots, grated or finely diced
- 3 ribs celery, finely diced
- 8 oz. white mushrooms, grated or finely diced
- 3 cloves garlic, minced
- 1 lb. ground beef
- 1 lb. ground pork
- 4 oz. pancetta, diced
- 1 tsp. kosher salt, plus more to taste
- 1/4 tsp. black pepper
- Pinch of chili flakes
- Freshly grated nutmeg
- 6 oz. tomato paste
- 1/2 cup white wine or red wine
- 1, 28 oz. can crushed tomatoes
- 2 bay leaves
- 1 cup beef broth
- 1/4 cup heavy cream
- 1/4 cup fresh flat leaf parsley, chopped
- 1 lb. pappardelle pasta, cooked
- Parmesan cheese, for serving
Instructions
- Finely chop onions, carrots, and celery (soffritto).
- Heat olive oil, cook soffritto until soft. Add minced garlic.
- Add ground beef (and pork if using), cook until browned.
- Pour in red wine, simmer until mostly evaporated.
- Add tomato paste, crushed tomatoes, beef broth, and herbs. Simmer for 30-40 minutes.
- Meanwhile, cook pappardelle in salted water until al dente.
- Toss cooked pasta with the Bolognese sauce.
Notes
- Yellow onions have a distinct taste that mellows when cooked. To avoid having a thick sauce, finely slice the onion.
- Carrots: Carrots provide a natural sweetness to the sauce. Finely dice them or use a box grater to shred them into little pieces.
- I prefer to use white mushrooms. Use a box grater to shred them into tiny, chopped pieces.
Nutrition
- Calories: 640 kcal
- Sugar: 9g
- Sodium: 880mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg