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Traditional Pappardelle al Ragù Bolognese served with fresh herbs.

Pappardelle al Ragù Bolognese

A comforting slow-cooked Bolognese sauce served with wide pappardelle pasta, perfect for a cozy night in.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the sauce
  • 2 tablespoons olive oil Can substitute with a mix of oil and butter for richer flavor.
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 3-4 cloves garlic, minced Optional, not traditional.
  • 1 pound ground beef
  • 1/2 pound ground pork Can substitute with Italian sausage meat.
  • 1 tablespoon tomato paste
  • 1 cup dry red or white wine Use something drinkable.
  • 1 can crushed tomatoes About 14 to 28 ounces, depending on tomato preference.
  • 1 cup milk Whole milk is best.
  • 1 leaf bay leaf Optional.
For the pasta
  • 1 pound pappardelle Wide noodles that hold the sauce well.
For serving
  • to taste Parmigiano Reggiano For serving.

Method
 

Preparation
  1. Warm the olive oil in a heavy pot. Add the onion, carrot, and celery with a pinch of salt. Cook gently until soft and sweet, about 8 to 10 minutes.
  2. Add the ground beef and pork to the pot. Break it up and let it cook until there is no pink left, allowing it to brown slightly. Season with salt and pepper.
  3. Stir in the tomato paste and cook for 1 to 2 minutes to enhance the flavor.
  4. Pour in the wine and scrape any stuck bits from the bottom. Let it simmer until the wine smell fades, about 5 minutes.
  5. Add the crushed tomatoes and bay leaf if using. Stir, bring to a gentle simmer, then turn the heat low. Partially cover and simmer for at least 1 hour, ideally 2 hours.
  6. During the last 30 minutes, stir in the milk. If it looks like it might separate, stir occasionally until fully incorporated.
Cooking the Pasta
  1. Boil the pappardelle in well-salted water. Pull it out 1 minute before it's fully cooked and toss it directly into the pot with the ragù, adding a splash of pasta water. Stir until every ribbon is coated.

Notes

This dish can be made ahead of time and reheats beautifully. Traditional Bolognese will taste even better the next day as the flavors meld.