Learn how to make a restaurant-worthy, authentic bolognese sauce at home, paired perfectly with wide ribbons of pappardelle pasta. This famous Italian meat sauce, known as ragù alla bolognese, originates from Bologna, Italy. It’s slow-simmered with pork, beef, pancetta, and San Marzano tomatoes to create an intensely rich and flavorful sauce. The secret? Patience—letting it cook low and slow for hours until the flavors melt together beautifully.
Why You’ll Love This Recipe
- Authentic Italian technique with traditional ingredients.
- Rich, hearty flavor from a mix of pork, beef, and pancetta.
- Slow-cooked for 4–5 hours to develop depth and complexity.
- Perfectly coats pappardelle pasta (or tagliatelle).
This dish isn’t just dinner—it’s a comfort food experience that feels like Italy in every bite.
Ingredients
Soffritto (Flavor Base)
- 1 medium yellow or red onion
- 2 medium carrots
- 2 celery ribs
Meat
- 4 oz pancetta, diced
- 1 lb ground pork
- 1 lb ground beef
Sauce
- 1 tbsp olive oil
- 1 tbsp salted butter
- 2 cans (28 oz each) San Marzano plum tomatoes, pulsed or crushed by hand
- 3 tbsp tomato paste
- ¾ cup dry white wine (or red, see notes)
- ½ cup beef or chicken stock (add more if sauce thickens too much)
- 1 cup whole milk
- 1 Parmigiano Reggiano rind
Seasonings
- 1 pinch ground nutmeg
- Salt and black pepper, to taste
Pasta & Cheese
- 1 lb dried pappardelle pasta
- 1 cup freshly grated Parmigiano Reggiano
Step-by-Step Instructions
1. Prepare the Soffritto
Finely chop the onion, carrots, and celery, or pulse them in a food processor until very small. This helps them blend seamlessly into the sauce.
2. Cook the Pancetta
In a large Dutch oven or heavy pot, heat olive oil and butter. Add diced pancetta and cook for 3–5 minutes until browned.
3. Add the Soffritto
Stir in the chopped vegetables with a pinch of salt and cook for 3–4 minutes until softened.
4. Brown the Meat
Add ground pork and beef. Cook until no longer pink and most of the liquid has evaporated.
5. Add Wine & Tomato Paste
Pour in the wine and cook for 3–4 minutes, allowing the alcohol to evaporate. Stir in tomato paste and cook for another 2 minutes.
6. Build the Sauce
Add crushed tomatoes, stock, the parmesan rind, nutmeg, and generous salt and pepper. Stir well.
7. Simmer Slowly
Cover with a lid and simmer on very low heat for 4–5 hours, stirring occasionally. Add more stock if needed.
8. Finish with Milk
In the last 30 minutes, stir in the milk to tenderize the meat and balance the flavors.
9. Cook the Pasta
Boil pappardelle in salted water until al dente. Reserve ¾ cup of pasta water before draining.
10. Toss & Serve
Return pasta to the pot with a splash of pasta water. Add 1½–2 cups of bolognese sauce and 1 cup parmesan cheese. Toss until coated. Serve immediately with extra cheese and cracked black pepper.
Recipe Notes & Variations
- Wine: White wine is traditional, but a dry red like Cabernet Franc or Chianti works beautifully. Avoid cheap cooking wine.
- Meat options: Veal can be added alongside pork and beef for more depth.
- Garlic & herbs: Garlic is not traditional, but you can add a few cloves. Herbs like basil or parsley can be stirred in at the end if desired.
- Parmesan rind: Infuses subtle umami richness as the sauce simmers.
- Make ahead: Sauce tastes even better the next day. Store in the fridge 3–4 days or freeze up to 3 months.
What to Serve with Bolognese
- Pasta: Pappardelle or tagliatelle are traditional, but spaghetti or lasagna also shine.
- Bread: Pair with crusty sourdough or garlic bread for dipping.
- Salad: A light Tuscan salad or panzanella balances the richness.
Nutrition (per serving, ~1 cup sauce with pasta)
- Calories: 435
- Protein: 22g
- Carbohydrates: 36g
- Fat: 22g
- Fiber: 4g
This Authentic Pappardelle Bolognese is Italy in a bowl: hearty, soul-warming, and layered with deep, savory flavors. Whether you’re cooking it for Sunday dinner or to impress guests, it’s guaranteed to be unforgettable.