Hearty Pappardelle Bolognese with Slow-Cooked Meat Sauce Recipe
Introduction
This Hearty Pappardelle Bolognese is a rich and comforting Italian classic featuring slow-cooked meat sauce packed with flavor. Tender pappardelle noodles perfectly cradle the savory sauce, making it an ideal dish for cozy dinners or special occasions.
Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 oz pancetta, diced
- 300g (10 oz) ground beef
- 300g (10 oz) ground pork
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup dry white wine
- 1/2 cup whole milk
- 1 cup beef broth
- 1 bay leaf
- A pinch of nutmeg
- Salt and pepper, to taste
- 400g (14 oz) pappardelle pasta
- Parmesan cheese, for garnish
Instructions
- Step 1: In a large pot, heat the olive oil and butter over medium heat. Add the diced pancetta and cook until it renders its fat and becomes slightly crispy.
- Step 2: Add the ground beef and pork to the pot, breaking up the meat with a spoon. Cook thoroughly until browned all over.
- Step 3: Stir in the minced garlic and tomato paste. Cook for about 2 minutes to deepen the flavors. Then pour in the dry white wine and simmer until it reduces by half.
- Step 4: Add the whole milk, beef broth, bay leaf, nutmeg, salt, and pepper. Simmer uncovered on low heat for 90 minutes, stirring occasionally to prevent sticking and encourage flavor development.
- Step 5: Meanwhile, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- Step 6: Remove the bay leaf from the sauce. Serve the sauce hot over the cooked pappardelle and garnish generously with grated Parmesan cheese.
Tips & Variations
- For extra depth, finely chop the onion, carrot, and celery and add them in Step 2 along with the meat to create a traditional soffritto base.
- If you prefer a spicier sauce, add a pinch of red pepper flakes when cooking the garlic and tomato paste.
- Substitute ground veal or turkey if you want a leaner version of the sauce.
- Use fresh homemade pasta if available for an even more luxurious texture.
Storage
Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if needed to loosen the sauce. Cooked pasta is best enjoyed fresh but can be refrigerated separately for up to 2 days; reheat in boiling water or microwave with a damp towel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the sauce in advance?
Yes, the sauce tastes even better the next day as the flavors meld. Prepare it a day ahead and store it in the refrigerator, then gently reheat before serving.
What pasta works best with Bolognese sauce?
Wide, flat noodles like pappardelle, tagliatelle, or fettuccine are ideal as they hold the meat sauce well. Rigatoni and other tubular pastas can also be used for a different texture.
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Hearty Pappardelle Bolognese with Slow-Cooked Meat Sauce Recipe
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
Description
This Hearty Pappardelle Bolognese features a rich, slow-cooked meat sauce made with a blend of ground beef and pork, pancetta, and aromatic vegetables. Simmered to perfection with tomato paste, white wine, and milk, this traditional Italian dish is served over wide pappardelle noodles and garnished with freshly grated Parmesan cheese for a comforting and satisfying meal.
Ingredients
Meat Sauce
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 oz pancetta, diced
- 300g (10 oz) ground beef
- 300g (10 oz) ground pork
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup dry white wine
- 1/2 cup whole milk
- 1 cup beef broth
- 1 bay leaf
- Pinch of nutmeg
- Salt and pepper, to taste
Pasta and Garnish
- 400g (14 oz) pappardelle pasta
- Parmesan cheese, for garnish
Instructions
- Render Pancetta: Heat olive oil and butter in a large pot over medium heat. Add the diced pancetta and cook until the fat is rendered and the pancetta is lightly crisped, about 3-5 minutes.
- Brown Meat: Add the ground beef and pork to the pot, breaking it up with a spoon. Brown the meat thoroughly, stirring frequently to ensure even cooking and flavorful bits.
- Sauté Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for about 2 minutes to develop the tomato’s deep flavors. Then pour in the white wine, letting it simmer and reduce by half to concentrate the aroma.
- Simmer Sauce: Pour in the whole milk and beef broth, then add the bay leaf, a pinch of nutmeg, and season with salt and pepper to taste. Reduce heat and let the sauce simmer uncovered for 90 minutes, stirring occasionally to prevent sticking and to meld the flavors.
- Cook Pappardelle: While the sauce simmers, cook the pappardelle pasta according to package instructions until al dente. Drain the pasta and keep warm.
- Serve: Remove the bay leaf from the sauce. Plate the cooked pappardelle topped generously with the rich Bolognese sauce and garnish with freshly grated Parmesan cheese. Serve hot for a comforting Italian meal.
Notes
- For deeper flavor, prepare the sauce a day in advance to allow the flavors to meld overnight.
- Use whole milk to add creaminess and balance the acidity of the tomatoes.
- Stir occasionally during simmering to prevent the sauce from sticking to the pot.
- Substitute pancetta with bacon if pancetta is unavailable, though pancetta offers a more authentic flavor.
- If preferred, the sauce can be cooked in a slow cooker on low for 4-6 hours.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Keywords: Bolognese, Pappardelle, Slow-Cooked Meat Sauce, Italian Pasta, Hearty Dinner
