Main Dishes

Pappardelle with Bolognese Sauce

Pappardelle with Bolognese Sauce is one of my favorite pasta dishes. The sauce is thick and hearty with lots of

  • Serves 4
  • Prep 10 minutes
  • Cook 1 hour
  • Total 1 hour

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Pappardelle with Bolognese Sauce

Simmered slowly with white wine and milk, the meat gets super tender.

In fact, the meat and liquid ingredients just kind of unify into one, creating a super thick and flavorful sauce. Typically, red wine would be used in a Bolognese Sauce and I’m sure this sauce would taste just as good, and probably even more robust if you used red wine.

Pappardelle with Bolognese Sauce in bowl with fresh basil in background.

Pappardelle is the perfect pasta to pair with this Bolognese Sauce. It is substantial enough to stand up to a rich, thick sauce.

Even though I’ve checked at least 10 times, I feel certain I spelled pappardelle wrong at least once. It’s making me feel like I have OCD! I wish pasta names weren’t so hard to spell.

How To Make Spicy

If you want your bolognese sauce to be spicy, add 1/2 teaspoon of crushed red pepper flakes.

Storage

Leftovers will keep for 4 to 5 days in an airtight container in the refrigerator.

This recipe serves four, but you will have leftover sauce. It freezes very well.

Pappardelle with Bolognese Sauce in a pasta bowl.

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Recipe Source: adapted from Cristina Ferrare

Originally posted December 1, 2014.

Recipe

Pappardelle with Bolognese Sauce

Pappardelle with Bolognese Sauce is a rich and hearty pasta meal. The sauce is made with both pork and beef and flavored with wine.

  • Serves 4
  • Prep 10 minutes
  • Cook 1 hour
  • Total 1 hour

Ingredients

  • 1 large white onion (quartered)
  • 1 small carrot (cut into 4 pieces)
  • 1 celery rib (cut into 4 pieces)
  • 1/3 cup extra-virgin olive oil
  • 1 pound ground chuck
  • 1/2 pound ground pork
  • 2 teaspoons table salt
  • 1 cup whole milk
  • 1/3 cup white wine
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can tomato puree
  • 1 teaspoon sugar
  • 1 1/2 cups water
  • 1 pound pappardelle
  • freshly grated parmesan cheese
  • 1/4 cup fresh basil

Instructions

  1. 1

    Place onion, carrot, and celery in a food processor and pulse until in small pieces. Set aside.

  2. 2

    Heat a large saucepan over medium-high heat. Add olive oil and onion, carrot, celery mixture. Saute for 3 minutes.

  3. 3

    Add ground chuck and pork and break up as much as possible. Sprinkle with salt and add milk. Cook until milk is reduced and meat starts to sizzle, 10 to 15 minutes. (It took at LEAST 15 minutes for me.)

  4. 4

    Mix in wine and continue to cook until wine reduces by half. Reduce heat to simmer and add tomato paste. Stir in completely.

  5. 5

    Add tomato puree, sugar, and water and mix well. Cover and simmer over low heat for 1 hour. Stir often. Add more water if sauce gets too thick.

  6. 6

    Cook pasta according to package directions. Pour into a large serving bowl, mix in sauce, top with grated parmesan and basil.

Equipment

  • Food Processor

Nutrition

  • Calories1188 kcal
  • Carbohydrates109 g
  • Protein51 g
  • Fat60 g
  • Saturated Fat18 g
  • Polyunsaturated Fat5 g
  • Monounsaturated Fat30 g
  • Trans Fat1 g
  • Cholesterol224 mg
  • Sodium1455 mg
  • Potassium1900 mg
  • Fiber9 g
  • Sugar19 g
  • Vitamin A3939 IU
  • Vitamin C26 mg
  • Calcium201 mg
  • Iron9 mg

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