Pappardelle Bolognese

Nothing captures the warmth of Italian comfort food quite like a bowl of Pappardelle Bolognese. This classic recipe combines silky, broad pappardelle noodles with a slow-cooked beef and tomato sauce that’s rich, hearty, and deeply flavorful. Every forkful delivers tender pasta wrapped in a savory meat sauce that tastes as though it has simmered all afternoon.Although Bolognese sauce originated in Bologna, Italy, countless home cooks have adapted it into a family favorite around the world. Traditionally, the sauce is cooked slowly with meat, onions, carrots, celery, tomatoes, herbs, and a splash of milk or wine to develop incredible depth. While authentic versions may vary, the heart of the dish remains the same: simple ingredients transformed through patience.Pappardelle is one of the best pasta shapes for Bolognese because its wide ribbons easily hold onto the thick meat sauce. Unlike thinner spaghetti, pappardelle creates a balanced bite with every mouthful, ensuring you enjoy both the pasta and the rich ragu together.The secret to an outstanding Bolognese starts with building flavor from the beginning. Sauté onions until soft, then add garlic before browning the ground beef. Cooking the meat until it develops caramelized bits adds richness that can’t be achieved by simply boiling the sauce. Tomato paste intensifies the tomato flavor while crushed tomatoes provide body and sweetness.Italian seasoning, oregano, basil, black pepper, and a pinch of red pepper flakes create a perfectly balanced seasoning blend. Allowing the sauce to simmer for at least 30 to 45 minutes helps all the ingredients meld together into a thick, luxurious sauce.While the sauce cooks, prepare the pappardelle until just al dente. Fresh pasta cooks quickly, while dried pasta usually requires around 10 to 12 minutes. Reserve a little pasta water before draining because it helps loosen the sauce and creates a silky finish.Once the pasta is added to the sauce, toss gently so every ribbon becomes coated. Finish with freshly grated Parmesan cheese and chopped basil for freshness and extra flavor.This recipe is ideal for meal prep because the Bolognese sauce actually tastes even better the next day. Store leftovers in the refrigerator for up to four days or freeze the sauce for up to three months. Simply cook fresh pasta whenever you’re ready to serve.For variations, replace beef with Italian sausage, ground turkey, or a combination of beef and pork. Mushrooms can also be added for an earthy flavor, while a splash of heavy cream gives the sauce extra richness.Serve Pappardelle Bolognese with garlic bread, Caesar salad, roasted vegetables, or a glass of red wine for a complete Italian-inspired dinner. Whether you’re feeding your family or entertaining guests, this recipe is guaranteed to impress without requiring complicated techniques.Simple ingredients, careful cooking, and quality pasta are all you need to create a restaurant-worthy meal right at home. Once you make this classic recipe, it will quickly become one of your favorite comfort foods for every season.

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Pappardelle Bolognese

Author: Nikil Tudu Cuisine: American, Italian Courses: Main Course

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Rest Time 5 mins Total Time 1 hr 5 mins

Cooking Temp: 175  C Servings: 6 Estimated Cost: $ 22 Calories: 620

Best Season: All Seasons

Description

Pappardelle Bolognese is a comforting Italian pasta dish featuring wide ribbons of pappardelle coated in a rich, meaty tomato sauce. Ground beef, aromatic vegetables, garlic, herbs, and Parmesan create layers of flavor that make every bite hearty and satisfying. It's an excellent choice for weeknight dinners or special family meals.

Ingredients

Scale

1/2x 1x 2x 3x

• 500 g ground beef Lean
• 340 g pappardelle pasta Dried
• 2 tbsp olive oil Extra virgin
• 1 medium onion Finely chopped
• 2 cloves garlic Minced
• 1 medium carrot Finely diced
• 1 celery stalk Finely diced
• 2 tbsp tomato paste
• 400 g crushed tomatoes Canned
• 1 cup beef broth Low sodium
• 1 tsp Italian seasoning
• 1 tsp dried oregano
• ¹⁄₂ tsp dried basil
• ¹⁄₂ tsp salt Or to taste
• ¹⁄₄ tsp black pepper Freshly ground
• ¹⁄₄ tsp red pepper flakes Optional
• ¹⁄₄ cup Parmesan cheese Freshly grated
• 2 tbsp fresh basil Chopped for garnish

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrot, and celery, then cook for 5 to 7 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
2. Add the ground beef and cook for 6 to 8 minutes, breaking it into small pieces until browned. Drain any excess fat if necessary.
3. Stir in the tomato paste and cook for 1 to 2 minutes. Add the crushed tomatoes, beef broth, Italian seasoning, oregano, basil, salt, black pepper, and red pepper flakes. Mix well and bring to a gentle simmer.
4. Reduce the heat to low and simmer uncovered for 30 to 40 minutes, stirring occasionally, until the sauce is thick and flavorful.
5. Meanwhile, cook the pappardelle pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta.
6. Add the cooked pappardelle to the Bolognese sauce and toss gently to coat. Add a splash of the reserved pasta water if needed to loosen the sauce.
7. Remove from the heat and stir in the grated Parmesan cheese. Garnish with fresh basil and serve immediately with extra Parmesan cheese if desired.

Note

Cook the pasta just until al dente and reserve ½ cup of pasta water before draining. The sauce becomes even more flavorful after resting for 10 to 15 minutes or overnight. Freshly grated Parmesan provides the best taste and texture.