Pappardelle Bolognese Recipe

There’s something incredibly comforting about a good Pappardelle Bolognese recipe, isn’t there? The rich, meaty sauce clinging to those broad, tender pappardelle strands feels like a warm hug after a long day. What makes this recipe stand out to me is the depth of flavor from simple ingredients like pancetta and anchovies, which might sound surprising but truly elevate the sauce to that next level we all crave.

Whether you’re cooking for a special Sunday dinner or just want to impress friends with authentic, savory Italian goodness, this Pappardelle Bolognese recipe fits right in. It’s the kind of meal that’s worth the little bit of time it takes to simmer, and trust me—you’ll want to linger over the leftovers too!

Ingredients You’ll Need

Each ingredient in this Pappardelle Bolognese recipe plays a unique role, building layers of flavor that truly sing together. When you shop, look for fresh vegetables and good quality meat — it really makes a difference here.

• Pappardelle or tagliatelle: I recommend fresh if you can find it; its wide ribbons hold onto the sauce perfectly.
• Pancetta: This salty cured pork adds a smoky, savory foundation to your sauce.
• Ground chuck: Pick a good-quality, flavorful ground beef; chuck is ideal because of its fat content which keeps the sauce luscious.
• Celery, carrot, onion: These finely diced veggies form the classic soffritto base—don’t skip them!
• Anchovy fillets: Optional but a secret weapon here; they melt into the sauce and deepen umami without tasting fishy.
• Dry white wine: Use something you’d enjoy drinking; it adds acidity and complexity.
• Low-sodium beef stock: Balances moisture and richness without overpowering saltiness.
• Plum tomatoes: Go for whole canned plum tomatoes so you can crush them yourself, giving a better texture.
• Parmesan rind: Toss this in as it simmers for that subtle cheesy depth everyone loves.
• Bay leaves: Two is just right for adding herbal notes without bitterness.
• Milk and heavy cream: They soften the acidity and enhance creaminess for that signature Bolognese finish.
• Nutmeg: Just a pinch adds warm, fragrant background spice—classic in Italian meat sauces.
• Reserved pasta water: Handy to loosen the sauce and help it cling to your pappardelle.

Variations

I love mixing things up with this Pappardelle Bolognese recipe depending on my mood or what’s in the fridge. It’s a flexible base, so don’t hesitate to experiment and make it your own.

• Vegetarian twist: I’ve swapped ground beef with finely chopped mushrooms and walnuts—surprisingly meaty and delicious!
• Spicy kick: Adding a teaspoon of chili flakes gives the sauce a lovely warmth, especially fun on cooler nights.
• Herbaceous boost: Stir in fresh basil or thyme at the end for a brighter, fragrant finish.
• Use other pastas: Though pappardelle is traditional, tagliatelle or even fettuccine also hold the sauce beautifully.

How to Make Pappardelle Bolognese Recipe

Step 1: Building Your Flavor Base

Start by finely dicing your celery, carrot, and onion — this soffritto is the heart of your sauce. Personally, I like to cook these gently in a good splash of olive oil over medium heat until they’re soft and fragrant, about 8-10 minutes. Take your time here; patience pays off with deeper flavor and a sweeter finish.

Step 2: Browning Pancetta and Ground Meat

Next, add your diced pancetta and cook until crisp and golden, rendering all that lovely fat. Then, toss in the ground chuck. Break it up with your spoon and brown it well. Don’t rush this step—getting a good caramelized crust on the meat adds richness and complexity to your Bolognese.

Step 3: Layering in Flavor

Once the meat is nicely browned, stir in finely chopped anchovy fillets if using; they “disappear” but give fantastic umami depth. Pour in the white wine and let it reduce by half – this concentrates flavor while mellowing the raw alcohol punch.

Step 4: Adding Tomatoes and Simmering Low and Slow

Now, add your hand-crushed plum tomatoes, beef stock, parmesan rind, and bay leaves. Season with salt and pepper but don’t go overboard yet. Let everything simmer gently for at least 1.5 to 2 hours, stirring occasionally. This slow simmer is key to getting that melt-in-your-mouth Bolognese sauce that clings to each strand of pasta.

Step 5: Creamy Finish

About 15 minutes before serving, stir in the milk, heavy cream, and a pinch of nutmeg. This makes your sauce velvety and rich, softening any acidity from the tomatoes. Taste and adjust seasoning before turning off the heat.

Step 6: Cooking and Tossing the Pasta

Cook your pappardelle until just al dente in salted water. Don’t discard the pasta water—reserve a cup of it! Drain the pasta and add it directly to your sauce, stirring to coat. If the sauce feels too thick, splash in a little reserved pasta water until it gets beautifully silky and clings perfectly.

How to Serve Pappardelle Bolognese Recipe

Garnishes

I love topping this dish with freshly grated Parmesan and a few cracked black peppercorns—it’s simple but adds the perfect finishing touch. Sometimes, a sprinkle of chopped fresh parsley brightens things up beautifully too.

Side Dishes

To keep things cozy, I often serve this with a crisp green salad dressed in lemon vinaigrette or some buttered sautéed greens like spinach or kale. A crusty loaf of bread to mop up every last bit of sauce is also a must-have in my book.

Creative Ways to Present

For a special dinner, try serving the Pappardelle Bolognese in shallow bowls with a sprig of fresh basil on top and a drizzle of good olive oil. This not only looks elegant but adds a fragrant finish that wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Bolognese sauce separately in an airtight container in the fridge, where it keeps beautifully for up to 3 days. Keeping the sauce and pasta separate helps you avoid mushy noodles when reheating.

Freezing

This sauce freezes wonderfully! I usually portion it into freezer-safe containers or bags and it lasts up to 3 months. When I’ve had a busy week, pulling out a container of homemade Bolognese feels like a gift.

Reheating

To reheat, warm the sauce gently in a saucepan over low heat, adding a splash of water or stock if it’s too thick. Then toss freshly cooked pasta in just before serving for that “freshly made” feel that everyone loves.

FAQs

Final Thoughts

This Pappardelle Bolognese recipe holds a special place in my kitchen because it combines humble ingredients to create something truly memorable. It’s the kind of dish that brings people together, sparking conversation and big smiles. I hope you enjoy making it as much as I do and find it becoming a cherished favorite in your own recipe collection—trust me, it’s a winner every time.

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