Pappardelle Bolognese Recipe

This Southern Italian Bolognese skips the carrots and celery. You get rich meat sauce that clings to wide pasta ribbons. It tastes incredible and takes just a few simple steps.

What You Need

For the sauce:

• 1 lb ground beef
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 25 oz tomato puree
• 1 tbsp tomato paste
• 1 cup dry white wine
• 5 basil leaves
• Fresh parsley
• 2 oz olive oil
• Salt and black pepper

For the pasta:

• 1 lb pappardelle pasta

How To Make Pasta Bolognese

Step 1: Pour olive oil into a large pot. Add the ground beef. Cook it while stirring with a wooden spoon. Keep going until the water cooks off and the meat turns brown. You’ll see just oil left in the pot.

Step 2: Stir in the tomato paste. Add the chopped garlic and onion. Keep stirring for 2 minutes.

Step 4: Add the tomato puree. Sprinkle in some salt and black pepper. Tear the basil leaves with your fingers and drop them in. Stir everything together. Turn the heat way down and let it cook for at least 1 hour. The longer you wait, the better it gets.

Step 5: Fill a big pot with water and bring it to a boil. Add salt. Cook your pappardelle pasta following the box directions. Drain the pasta and add it right into the sauce pot.

Step 6: Mix the pasta and sauce together until every ribbon is coated. Put it in bowls. Sprinkle fresh parsley on top with some grated cheese.

Best Pasta For Bolognese

Pappardelle works great because the wide ribbons catch all that meaty sauce. But you can use whatever pasta you have. Tagliatelle, fettuccine, or even rigatoni all taste good with this sauce.

The key is picking pasta with enough surface area to hold onto the thick meat sauce.

Tips For Perfect Beef Bolognese Recipe

Brown the meat properly. Don’t rush this part. You want all the water gone and the meat nicely browned. This builds flavor.

Use good tomato puree. Mutti brand works really well. If you have homemade tomato sauce, even better.

Let it simmer long. One hour is the minimum. Two hours makes it even richer. Just keep the heat super low so it doesn’t burn.

Save some pasta water. If your sauce gets too thick, add a splash of the starchy pasta water to loosen it up.

Finish cooking in the sauce. When you mix the drained pasta into the sauce pot, it soaks up all those flavors.

Pasta Ragu Variations

Want to switch things up? Try ground pork instead of beef. Or use half beef and half pork for a richer taste.

Add a splash of milk near the end of cooking. This makes the sauce super creamy and smooth.

Some people like to add a bit of red pepper flakes for heat. Just a pinch changes everything.

You can also throw in some mushrooms with the onions if you want extra texture.

Storing Your Pasta With Meat

The sauce keeps in the fridge for up to 4 days. Store it in a container with a tight lid.

You can freeze the sauce for up to 3 months. Just let it cool completely first. Pour it into freezer bags and lay them flat.

When you’re ready to eat, thaw it in the fridge overnight. Heat it up on the stove and cook fresh pasta.

Don’t freeze already mixed pasta and sauce together. The pasta gets mushy.

Serving Ideas For Pasta Pappardelle

This dish is filling enough to eat on its own. But a simple green salad on the side is nice.

Garlic bread works great for soaking up extra sauce from your bowl.

Pour a glass of red wine. Chianti or Sangiovese both pair well with beef bolognese.

Finish with fresh grated Pecorino Romano or Parmesan cheese. As much as you want.

Why This Bolognese Food Works

Southern Italian cooks keep things simple. No long ingredient lists. Just good meat, tomatoes, and time.

The wine adds depth without making it boozy. The basil brings freshness. The long simmer time turns everything into one rich, thick sauce.

When you taste it, you get why Italian grandmas have been making it this way forever.

Common Mistakes To Avoid

Don’t add the pasta water to the sauce. Mix the drained pasta directly into the sauce pot instead.

Don’t cook on high heat. Low and slow is how you build flavor. High heat can burn the bottom.

Don’t skip browning the meat. That step creates the base flavor for everything else.

Don’t forget to salt your pasta water. It should taste like the sea. This is your only chance to season the pasta itself.

Don’t rinse your pasta after draining. You want that starch to help the sauce stick.

Making It Your Own

This recipe gives you a solid base. Once you make it a few times, start playing around.

Try different herbs. Oregano or thyme instead of basil both work.

Add vegetables if you want. Mushrooms, zucchini, or bell peppers all fit in.

Make it spicier with red pepper flakes or hot Italian sausage mixed with the beef.

The point is to make pasta with minced meat that you love eating.

FAQ

How long does Bolognese need to cook?

At least 1 hour on low heat. But 2 hours makes it even better. The sauce gets thicker and the flavors blend together more.

Can I use a different type of pasta?

Yes. Any pasta works. Just pick one with texture that grabs sauce. Tubes, ribbons, or shapes with ridges all work great.

What wine should I use for pasta bolognese?

Dry white wine like Sauvignon Blanc works best. You can also use a light red wine if that’s what you have open.

Do I have to use fresh basil?

Fresh tastes better. But dried basil works too. Use about 1 teaspoon of dried instead of fresh leaves.

Can I make this in a slow cooker?

Yes. Brown the meat first on the stove. Then put everything in the slow cooker on low for 6 hours.

Why is my sauce watery?

You might not have cooked the meat long enough in step 1. Or the heat is too low during the simmer. Turn it up slightly and cook uncovered for the last 15 minutes.

Can I double this recipe?

Absolutely. Just use a bigger pot. The cooking time stays the same.

This pappardelle bolognese brings serious comfort to your table. The smell alone makes everyone hungry. Give it a try this week.