Pappardelle al Ragù alla Bolognese

pasta meatsauce feature

Pappardelle al Ragù alla Bolognese is a traditional meat sauce over pasta.  I love to use pappardelle, which is the nice wide pasta…it just is perfect for folding into the thick, scrumptious sauce.   Make your own by making basic pasta, and then cut the sheets into 1/2″ strips with a pizza cutter.  You could also buy dried lasagna noodles, cook according to package instructions, then use your pizza cutter to cut the strips (I’d cut off the curly edges…but that’s a personal choice).   The slow cooked meat and vegetable sauce will make your house smell heavenly.  Enhanced with nice stock and then a little cream at the end…delizioso!

Pappardelle al Ragù alla Bolognese

Pappardelle al Ragù alla Bolognese is a favorite at our house. Make the pasta, if you can, and cut into /2" strips to make the perfect pappardelle...or, boil lasagna noodles, and cut those...or, just use fettuccine...no matter what...with this Bolognese sauce, you can't go wrong.
5 from 2 votes
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Course: Italian
Cuisine: Italian
Keyword: Bologense, Pasta
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 6 people
Calories: 298kcal

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 3 oz pancetta chopped
  • 2 medium yellow onions chopped
  • 2 celery stalks chopped
  • 2 carrots peeled, chopped (a food processor works well)
  • 6 oz ground beef 85% lean is nice
  • 6 oz ground pork
  • 6 oz ground veal
  • 1/2 cup dry red wine
  • 3 cups of beef stock divided (2 1/2 cups and then a 1/2 cup)
  • 3 tbsp tomato paste
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup whole milk
  • 1 lb fresh pappardelle (follow the fresh linguine recipe, but cut into 1/2" strips), or use dried fettuccine
  • Finely grated Parmesan cheese for serving

Instructions

  • Heat oil in a large pot (preferably a Dutch oven) over medium-high heat.
  • Saute pancetta for 5 minutes.
  • Add the onions, celery and carrots. Cook until soft, about another 10 minutes.
  • Add beef, pork and veal: saute, breaking it up, until browned, about 15 minutes.
  • (At this point, if you feel you have too much fat that has been released, you can drain with a fine mesh sieve, then return to the pot, or tilting the pot and spooning fat that skims the surface.)
  • Add wine; boil for 1 minute, deglazing the pan (scraping the brown bits from bottom of pan).
  • Add 2 &1/2 cups of stock and the tomato paste; stir.
  • Reduce heat and gently simmer, stirring occasionally, 1 & 1/2 hours.
  • Season with salt (about 1 teaspoon) and black pepper (about 1/2 teaspoon). Taste as you add!
  • Bring milk to a simmer in a small saucepan and then gradually add to the sauce.
  • Cover with lid, slightly ajar and simmer, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls, to thin.
  • Cook pasta, al dente.
  • Drain, reserving 1/2 cup of the pasta liquid.
  • Transfer the ragu to a large skillet over medium-high heat.
  • Add pasta and toss.
  • Stir in reserved cooking liquid by tablespoonfuls, if sauce seems dry.
  • Serve with Parmesan cheese.

Nutrition

Calories: 298kcal
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4 Comments

  • Best I have had sine the Pink Door in Seattle. Did not have to add any extra stock or pasta water. Took a while but worth it.

    • John, thank you so much!! This does take a little effort, but we agree, it’s so worth it. And thanks so much for letting us know. We truly appreciate that very much. Stay in touch! Best, Kris & Wesley

  • Hi guys!!!
    I stumbled upon your website looking for a Pappardelle al Ragù alla Bolognese recipe on Google. Came across your fantastic, beautiful picture of it. You have such an amazing, beautifully created website with fabulous recipes and design. It’s also nice to know that you are from the good Midwest . I’m a fellow Missourian and Kansas resident too!! Please add me to your e-mail list!!
    Thank you so much!!

    • Hi Jerika!! We are THRILLED you found us! Thank you so much for your kind words. We sooooo appreciate it!! Yes, we’re good ole Midwesterners, for sure! Actually, I (Kris) am from Texas, but my folks are from Missouri and Kansas, and I have many relatives there! You have been added to our email list, so you’ll never miss a new recipe or video!! Please stay in touch!! All the best, Kris & Wesley

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