Classic Pappardelle Bolognese


Culinary Explorer
Pappardelle Bolognese is not just a meal; it's a culinary journey that evokes images of cozy trattorias and family gatherings around the dinner table. So, let's don our aprons, roll up our sleeves, and immerse ourselves in the art of creating this classic Italian comfort food that will surely become a beloved favorite in your home. Buon appetito!

Classic Pappardelle Bolognese.jpg

For the Bolognese Sauce:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 lb (450g) ground beef
  • 1 lb (450g) ground pork
  • 1/2 cup red wine (such as Chianti)
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup beef or chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
For the Pappardelle Pasta:

  • 1 lb (450g) dried pappardelle pasta
  • Salt, for boiling water
For Serving:

  • Grated Parmesan cheese
  • Chopped fresh parsley

  1. Prepare the Bolognese Sauce:
    • Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
    • Add minced garlic and cook for an additional minute until fragrant.
    • Add the ground beef and ground pork to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through.
    • Pour in the red wine and cook for a few minutes to allow the alcohol to evaporate.
    • Stir in the crushed tomatoes, tomato paste, beef or chicken broth, dried oregano, dried basil, dried thyme, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low. Let it simmer gently, uncovered, for about 1-2 hours, stirring occasionally, until the sauce thickens and the flavors meld together. If the sauce becomes too thick, you can add a little more broth or water.
  2. Cook the Pappardelle Pasta:
    • Bring a large pot of salted water to a boil.
    • Add the dried pappardelle pasta to the boiling water and cook according to the package instructions until al dente.
    • Drain the cooked pasta, reserving a small amount of pasta cooking water.
  3. Combine and Serve:
    • Add the cooked pappardelle pasta to the pot of Bolognese sauce. Toss well to coat the pasta evenly with the sauce. If the sauce is too thick, you can add a little bit of the reserved pasta cooking water to loosen it up.
    • Serve the Pappardelle Bolognese hot, garnished with grated Parmesan cheese and chopped fresh parsley.
    • Enjoy this classic Italian comfort food with crusty bread and a glass of red wine, and savor the rich flavors of the Bolognese sauce! Buon appetito!