Some recipes just feel like home the moment you taste them. This Pappardelle Bolognese is one of those dishes — a bowl full of warmth, comfort, and slow-cooked Italian flavor. It’s rich, layered, and made with love, the kind of meal that fills the house with the smell of simmering tomatoes, butter, and herbs.
Table of Contents
Why You’ll Love This Pappardelle Bolognese
If you’re craving authentic comfort, this recipe delivers deep, hearty flavor in every bite.
- Traditional Italian comfort food, made simple
- Rich, slow-simmered sauce that gets better over time
- Uses pantry staples for big, bold flavor
- Feeds a crowd or freezes beautifully for later
- Perfect balance of meat, tomatoes, and creaminess
The first time I made this dish, it was on a rainy Sunday — the kind of day that just calls for slow cooking and a big pot on the stove. My mom used to make something similar back when her food truck was still running, using leftover meat and whatever vegetables she had.
It’s the ultimate cold-weather dish — cozy, satisfying, and straight from the heart of Italy.
Ingredients You’ll Need
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon salted butter
Soffritto
- 1 medium to large yellow or red onion
- 2 medium to large carrots
- 2 celery ribs
Meat Mixture
- 4 oz diced pancetta
- 1 lb ground beef
The Sauce
- 2 cans (28 oz each) San Marzano plum tomatoes with juices, pulsed or crushed by hand
- 3 tablespoons tomato paste
- ½ cup beef or chicken stock (add more if sauce thickens too much)
- 1 cup whole milk
- 1 medium to large Parmigiano Reggiano rind
Seasonings
- A pinch of nutmeg
- Salt and black pepper, to taste
Pasta & Cheese
- 1 lb dried pappardelle pasta
- 1 cup freshly grated Parmigiano Reggiano
Optional Add-Ons or Substitutes
- Use ground veal for a traditional northern Italian flavor
- Replace pancetta with turkey bacon for a lighter option
- Add mushrooms for an earthy touch
- Use fresh parsley or basil to brighten the dish before serving
- Try gluten-free pasta for a diet-friendly swap
Step-by-Step Instructions
- Prepare the soffritto:
Heat olive oil and butter in a large pot. Finely chop onion, carrot, and celery, then sauté for 10 minutes until soft and fragrant.
(My tip: This base adds sweetness and depth — take your time here.) - Cook the meat:
Add pancetta, beef. Cook until browned, breaking it up with a spoon. Season lightly with salt and pepper. - Add the tomato base:
Stir in tomato paste, then deglaze the pan. Scrape up any browned bits for extra flavor. - Simmer the sauce:
Add tomatoes, stock, nutmeg, and cheese rind. Bring to a gentle simmer. Cook uncovered for 1½–2 hours, stirring occasionally. - Add the milk:
Pour in milk during the final 20 minutes of cooking to mellow the acidity and add creaminess. Adjust seasoning to taste. - Cook the pasta:
Boil pappardelle in salted water until al dente. Reserve a cup of pasta water before draining. - Combine:
Toss the pasta with the sauce, adding pasta water as needed for silkiness. Finish with Parmesan and a drizzle of olive oil.
Quick Reminders:
- Always cook Bolognese low and slow — it builds flavor.
- Don’t rush the soffritto; it’s the heart of the dish.
- Use a heavy-bottomed pot for even simmering.
- The cheese rind is optional but adds authentic richness.
Expert Tips for Success
This is a classic, but a few simple steps make it unforgettable.
- Use San Marzano tomatoes for the best flavor.
- Stir occasionally to prevent sticking as it thickens.
- Add more stock if the sauce reduces too quickly.
- Use both pork and beef — that mix creates the ideal texture.
- Don’t skip the milk; it balances the acidity perfectly.
If you love slow-simmered sauces like this, try my White Bolognese Sauce for a lighter, cream-based twist that’s just as comforting.
Serving Suggestions
This pasta is comfort food royalty — and it deserves the right pairings.
- Serve with crusty garlic bread or focaccia
- Pair with a crisp Caesar or arugula salad
- Add roasted vegetables for a balanced meal
- Serve alongside Short Rib Ragu Pasta for a meat lover’s dinner
- Garnish with extra Parmesan and a drizzle of good olive oil
- Enjoy with sparkling water and a slice of lemon to refresh the palate
It’s the perfect dish for cozy nights or dinner parties where you want to impress without stress.
Storing and Reheating
How to Store It
- Store sauce separately in the fridge for up to 5 days.
- Freeze portions for up to 3 months in airtight containers.
- Always cool before sealing to preserve flavor.
How to Reheat It
- Warm gently on the stovetop with a splash of stock or milk.
- Toss freshly cooked pasta into the reheated sauce.
- Avoid microwaving directly — it can dry out the meat.
This sauce gets even better the next day — the flavors deepen and meld beautifully.
Nutrition (Per Serving)
(1 cup of Bolognese sauce without pasta)
- Calories: 396 kcal
- Carbohydrates: 15.5g
- Protein: 27.8g
- Fat: 23.4g
- Saturated Fat: 8.6g
- Polyunsaturated Fat: 2.6g
- Monounsaturated Fat: 10.3g
- Cholesterol: 88.9mg
- Sodium: 765mg
- Sugar: 9.8g
- Vitamin A: 22 IU
- Vitamin C: 35mg
A hearty, protein-rich meal that balances richness and nutrition — comfort you can feel good about.
Frequently Asked Questions
Can I use fresh pasta?
Yes! Fresh pappardelle makes this even more luxurious — just reduce cooking time slightly.
What if I don’t have a cheese rind?
Just add extra grated Parmesan at the end for similar richness.
Can I use ground turkey instead?
Yes, though it’ll be leaner — add a bit more olive oil for moisture.
Final Thoughts
This Pappardelle Bolognese is what comfort food dreams are made of — a rich, slow-cooked sauce clinging to wide ribbons of pasta, full of depth, love, and Italian soul. It’s not a quick recipe, but that’s the point. It teaches patience — and rewards it with flavor that’s pure magic.
It’s a dish you’ll want to make again and again, for family dinners, holidays, or quiet nights when you need something that feels like home.
- Take your time — good Bolognese can’t be rushed.
- Always taste and adjust before serving.
- Finish with fresh Parmesan — it ties it all together.
If you can’t get enough of bold Italian flavors, try my Spaghetti with Meat Sauce next or bring a spicy twist with Calabrian Chili Pappardelle. Each one celebrates the same love of slow cooking, bold flavor, and timeless Italian comfort.
Pappardelle Bolognese
Ingredients
Equipment
Method
- Heat olive oil and butter in a large pot. Add finely chopped onion, carrot, and celery. Sauté for 10 minutes until soft.
- Add pancetta, beef. Cook until browned, breaking it apart with a spoon. Season lightly.
- Stir in tomato paste, then deglaze the pan. Scrape the bottom to release fond.
- Add crushed tomatoes, stock, nutmeg, and cheese rind. Simmer uncovered for 90–120 minutes, stirring occasionally.
- Stir in milk during the final 20 minutes. Taste and adjust salt and pepper.
- Boil pappardelle in salted water until al dente. Reserve some pasta water and drain.
- Toss pasta with Bolognese sauce, using pasta water to loosen if needed. Finish with grated Parmesan and a drizzle of olive oil.
Nutrition
Notes
- Turkey bacon can replace pancetta for a pork-free option.
- Wine may be substituted with extra stock + balsamic.
- Simmer for 90–120 minutes for best flavor.
- Parmesan rind optional but adds richness.
