Can I make Bolognese Pappardelle in advance?

Yes! This dish is even better when made in advance; the flavors deepen as it sits. Store in the refrigerator or freeze for future meals.

Can I use another type of pasta?

Yes, while pappardelle is traditional, you can swap it for other pasta types like tagliatelle or fettuccine. Just adjust the cooking time according to the pasta.

Is Bolognese sauce keto-friendly?

The traditional Bolognese sauce itself is low in carbs, but the pasta counts toward the carb total. Consider using zucchini noodles or other low-carb alternatives for a keto-friendly dish.

How long does Bolognese sauce last in the fridge?

Properly stored, Bolognese sauce lasts up to 3 days in the refrigerator. Make sure it’s in an airtight container.

Bolognese Pappardelle

Name: Bolognese Pappardelle
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: Italian
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; 2 lb ground beef; 4 oz pancetta, diced; 1 tsp kosher salt (plus more to taste); 1/4 tsp black pepper; Pinch of chili flakes (optional); Freshly grated nutmeg, to taste; 6 oz tomato paste; 1/2 cup white 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 al dente; Parmesan cheese, for serving; Crushed red pepper flakes; Fresh basil leaves; Diced bell peppers or zucchini

Description

This rich and hearty Bolognese Pappardelle is a comforting Italian classic featuring slow-simmered ground beef, pancetta, vegetables, tomato, wine, and cream. Tossed with wide pappardelle noodles and topped with Parmesan, it’s the perfect dish to share with family or impress guests.

Ingredients

Scale

Essential 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
2 lb ground beef
4 oz pancetta, diced
1 tsp kosher salt (plus more to taste)
1/4 tsp black pepper
Pinch of chili flakes (optional)
Freshly grated nutmeg, to taste
6 oz tomato paste
1/2 cup white 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 al dente
Parmesan cheese, for serving

Optional Add-Ons:

Crushed red pepper flakes
Fresh basil leaves
Diced bell peppers or zucchini

Instructions

Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and mushrooms. Cook for 6–7 minutes until soft.
Add Garlic: Stir in garlic and cook for 1 minute until fragrant.
Cook the Meats: Add ground beef and pancetta. Break apart and cook until no longer pink, 8–10 minutes. Drain excess grease.
Season: Add salt, pepper, chili flakes (if using), and nutmeg. Stir to combine.
Tomato Paste and Wine: Stir in tomato paste and cook 2 minutes. Add wine and cook 1–2 minutes to deglaze.
Add Tomatoes and Broth: Stir in crushed tomatoes, broth, and bay leaves. Bring to a boil, then simmer uncovered for 1 hour.
Finish Sauce: Stir in cream and parsley. Adjust seasoning. Simmer another 30 minutes.
Cook Pasta: While sauce finishes, cook pappardelle until al dente. Drain and reserve some pasta water.
Combine and Serve: Toss pasta with sauce. Add pasta water to thin if needed. Serve hot with Parmesan and extra parsley.

Notes

For deeper flavor, red wine works best; use white for a lighter sauce.
You can simmer the sauce longer (up to 2 hours) for even richer taste.
Make the sauce a day ahead—flavors improve with time!
Store leftovers in the fridge for up to 4 days or freeze for 3 months.

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 plate (about 1/6 of recipe)
Calories: 720
Sugar: 8g
Sodium: 650mg
Fat: 38g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 42g
Cholesterol: 120mg

Keywords: Bolognese pappardelle, classic meat sauce, beef ragu pasta, Italian comfort food, pasta with tomato cream sauce