Comforting, hearty, and delicious, my Pappardelle Bolognese is the perfect dish to make when you’re craving big flavor. The ragu is slow-cooked, and since pappardelle is a more substantial pasta, it is the ideal match to the rich sauce. Serve with some crusty bread and a glass of red, and you’ve got yourself a truly epic meal.

Pappardelle Bolognese in large pan with tongs.

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I had to revisit this classic

Pappardelle alla Bolognese is a recipe I’ve had on my website for years now, and while my original recipe closely resembled the one set forth by the Bologna Chamber of Commerce (with the exception of beef stock), I felt the need to make a few tweaks now that I’m revisiting the recipe. I always encourage you to make recipes your own, and I’m following my own advice here.

While not much is changing, the subtle tweaks I’m making really enhance the flavor of my Bolognese ragù. For the recipe, I’m adding a few anchovies for more umami flavor, a rind of Parmigiano Reggiano to cook in the sauce, 2 bay leaves, and a pinch of nutmeg.

While Pappardelle Bolognese is something I could easily eat any night of the week, it’s especially good on Sunday since it needs a few hours to cook. Serve alongside your favorite greens, such as garlic sautéed broccoli rabe or garlic sautéed broccoli.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: onion, celery, carrots, anchovies, pancetta, wine, ground chuck, parmesan rind, bay leaves, beef stock, milk, cream, canned tomatoes, nutmeg, and pappardelle nests.
  • Pappardelle. When it comes to hearty ragus, like my short rib ragu and ragu alla genovese , pappardelle, or other substantial pastas, such as tagliatelle or paccheri, are my go-tos. They do a better job of standing up to and holding a rich heavy sauce.
  • Beef. I am using 80/20 ground chuck because that yields the most flavor. If you’d like to use a leaner beef, such as 90/10, you can do that. You can also use half beef and half pork if desired.
  • Pancetta. This uncured, unsmoked pork belly is an important ingredient in authentic Bolognese and one I like to use for my version. If you have access to Italian specialty stores, you can often find at the deli counter, and some grocery stores will sell it already cubed. If you can’t find pancetta, you can use a neutral flavored bacon or just olive oil.
  • Anchovies. Not part of the original recipe, but an ingredient that boosts the flavor and enhances the pappardelle Bolognese. You can use whole anchovies or anchovy paste, or you can omit entirely if you don’t want to use them.
  • White wine. Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
  • Milk and cream. If you’re using fresh pappardelle, you can use only milk. If you’re using dried pasta as I am, you can use milk and cream. The reason is that fresh pasta is heavier than dried and the addition of cream can almost make the dish too heavy.

See the recipe card for full information on ingredients and quantities.

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How to make Pappardelle Bolognese

Each number corresponds to the numbered written steps below.

  1. Brown the pancetta and the beef in a Dutch oven using a meat masher or wooden spoon to break up the beef, then transfer to a plate and set aside.
  2. Saute the vegetables until very soft.
Pappardelle Bolognese recipe process collage group one showing sauteing of beef, sauteing of vegetables, and simmering the ragu.
  1. Add the meat back to the pot along with the wine and use your spoon to dislodge any brown bits.
  2. Add the stock, half the milk, tomatoes, parmesan rind and bay leaves and bring to a boil.
  3. Cover with a tight-fitting lid and place in a 300°F oven for 2 1/2 hours, stirring at the halfway point, then uncover and return to the oven for another 30 minutes.
  4. Add the remaining milk and cream and simmer for 15-30 minutes longer, then taste test and adjust seasoning.
Recipe collage group two showing the bolognese after 3 hours of cooking, mixing in the cream, placing the ragu and pasta water in a pan, and the saucing the pappardelle.
  1. Begin to cook your pasta in a pot of salted water for 2 minutes less than al dente. Add 3 cups of the Bolognese ragu to a separate saucepan over medium-low heat along with 1/2 cup of pasta water.
  2. Add the almost-cooked pasta to the pan with the Bolognese sauce and toss to combine. Add a pinch of nutmeg and serve with Parmigiano Reggiano.

Top tips

  • Make the ragu ahead. While it’s tempting to eat the Bolognese right away, you’ll be rewarded with extra flavor if you can wait until the next day to eat it. If doing that, do not cook the pasta until right before you plan to eat.
  • Adding the nutmeg. This spice can be overpowering. For that reason, I start with a pinch at the very end. You can serve more on the table for those who’d like a little more.
  • Use homemade stock. Whenever possible, use homemade beef stock. The flavor is unmatched to store-bought, and it gives you greater control over the sodium levels in your dish.

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Pappardelle Bolognese

5 from 42 votes
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes
Servings: 6
Pappardelle Bolognese combines a rich and hearty beef ragu with al dente pasta for the ultimate comfort food that's impossible to resist.

Ingredients 

  • 1 pound (454g) pappardelle or tagliatelle
  • 1/3 pound (150g) pancetta
  • 1 1/2 pounds (680g) ground chuck
  • salt and pepper to taste
  • 2 ribs celery finely diced
  • 1 large carrot finely diced
  • 1 medium onion finely diced
  • 3 anchovy fillets optional
  • 1 cup (240ml) dry white wine
  • 1 1/2 cups (360ml) low-sodium beef stock
  • 1 28-ounce can plum tomatoes hand crushed or blender pulsed
  • 1 parmesan rind
  • 2 large bay leaves
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) heavy cream
  • 1 pinch nutmeg
  • 1 cup (240ml) reserved pasta water will most likely not need it all

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Instructions 

  • Preheat the oven to 300°F.
  • Heat a large Dutch oven or heavy pot to medium heat with the pancetta. Cook the pancetta until most of the fat has rendered (about 7-10 minutes). Add in ground beef and saute until brown (about 7-10 minutes) while breaking it up with a wooden spoon or meat masher. Season the beef with a bit of salt and pepper.
  • Remove the meat with a slotted spoon to a plate and set aside. Add the vegetables and anchovies to the pot along with a pinch of salt and saute until very soft (about 12-15 minutes). Add a splash of water and/or turn down the heat if the vegetables start to burn.
  • Add the meat back to the pot along with the wine and turn the heat to high. Scrape the bottom of the pot with a wooden spoon to dislodge any brown bits. Once the wine evaporates add the beef stock, half the milk, crushed tomatoes, parmesan rind, and bay leaves and bring to a boil.
  • Once boiling turn off the heat and cover with a tight fitting lid. Place the pot into the oven and cook for 2 1/2 hours, stirring at the halfway point and adding a touch more stock if the pot is too dry. After 2 1/2 hours, remove the lid and return to the oven for another 30 minutes. Note: you can cook the bolognese on the stovetop with very low heat just make to check every so often for burning.
  • After 3 hours the fat from the meat and the pancetta will float to the top and the ragu will have thickened somewhat. Add the remaining milk and optional cream and stir to combine. Cook on the stovetop at a simmer for 15-30 minutes more. Make sure to taste test and season with more salt and pepper if required.
  • Bring a large pot of salted water to boil and cook the pappardelle until 1-2 minutes less than al dente. Reserve 1 cup of pasta water.
  • To sauce the pasta add 3 cups of the bolognese ragu and a 1/2 cup of pasta water to a pan over medium-low heat, then add in the 'less than al dente' pasta and cook until al dente while tossing or moving with tongs so that the pasta can absorb the sauce. Add extra sauce as required. Add a pinch of nutmeg and serve with grated Parmigiano Reggiano cheese. The leftover ragu can be served at the table or saved for another use. Enjoy!

Notes

  • Serving. Makes 4 large portions or 6 smaller sized ones.
  • Milk/Cream. When using fresh pasta only milk is needed.  For dry use the extra 1/4 cup of cream.
  • Sauce. Saucing the pasta in the pan is optional, but preferred, as the sauce tends to slide off otherwise.
  • Overnight Tip. Cooking the sauce the day before adds a tremendous amount of flavor upon reheating the next day.
  • Pasta shape. Flat wide noodles such as pappardelle, fettuccine and tagliatelle work best with the heavy ragu.
  • Leftovers. Pappardelle Bolognese can be saved for up to 3 days in the fridge and can be frozen for up to 6 months.

Nutrition

Calories: 875kcal | Carbohydrates: 80g | Protein: 48.3g | Fat: 36.4g | Saturated Fat: 12.6g | Cholesterol: 191mg | Sodium: 1050mg | Potassium: 1241mg | Fiber: 3.1g | Sugar: 11.6g | Calcium: 112mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was originally published on September 17, 2019. It was completely updated on June 16, 2025.

5 from 42 votes (11 ratings without comment)

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131 Comments

  1. Isabel Carruth says:

    5 stars
    Great Recipe…
    What can we make with leftover sauce?

    1. Tara says:

      Glad you enjoyed! You can use the leftover ragu to make stuffed peppers or stuffed zucchini, serve with gnocchi, or more pasta, depending on how much you have left.

  2. Concetta says:

    So far all of your recipes have been amazing. I know the will be too. Can’t wait to try it.
    Thanks

    1. Tara says:

      Hope you enjoy, Concetta!

  3. Rosaria Genovese says:

    5 stars
    Love all your recipes

    1. Tara says:

      So happy to hear that!

  4. Caryn says:

    How can I make this recipe without the milk or cream? I need it to contain no dairy…

    1. Tara says:

      Hi Caryn, yes, you can 100% omit the milk or cream.

  5. MAUREEN says:

    HI Jim and Tara
    I have an approved by a 1st generation Italian friend and my recipe uses chicken stock. It also has milk and cream and white wine and is delicious! How much difference in taste would the beef stock make?

    Thanks, MAureen

    1. Tara says:

      Hi Maureen, it won’t make much difference. You can use chicken or beef stock.

  6. Kathy says:

    Question…. When a recipe calls for Parmesan rind can I just and a chunk of Parmesan in the recipe if I don’t have the rind?

    1. James Delmage says:

      Yes, definitely. Using rinds is a good way to use all of the block and save money instead of using a piece of parm. I save rinds in the freezer and always have them ready to go for soups and dishes like this.

  7. Robin Goldman says:

    5 stars
    WOW!!!! And I mean Wow!!! I am a Pinterest stalker. I use it for ideas on making new recipes. I came across this recipe and I followed it. Which is something I never, ever do. This recipe is amazing. Make sure you have all the perfect ingredients, including the Pappardelle pasta.
    Hats off to you…chef James, incredible!!!

    1. Tara says:

      So glad to hear that, Robin!

    2. Sabrina Bragg says:

      5 stars
      Oh, no, JAMES! I accidentally bought uncured pancetta instead of cured. It’s already rendered its fat…should I toss it and go back for cured.
      I’m giving 5 stars, regardless. Every single one of your recipes have turned out AMAZING!

      1. Tara says:

        Hi Sabrina, it’s totally fine to use the uncured pancetta! You’ll be fine!

        1. Sabrina Bragg says:

          5 stars
          Thank you, Tara!!! I appreciate you!!!

  8. Katherine Wallace says:

    5 stars
    I never comment on recipes, but I had to in this case. I’ve been making this bolognese every 2 or 3 weeks since October, so around 7 months. I always have a container of it in the fridge. I make it on Sundays and it lasts 2 people about a week or two (we freeze it also). My partner can not get enough of this sauce and I’ve just spooned it out of the tuberware and eaten it straight out of the fridge. It’s seriously addictive, very nostalgic and just flat out amazing and versatile. I feel so lucky to have found this site. All of the recipes are stellar. This one is just on demand in my house and our go-to.

    1. James Delmage says:

      Hi Katherine, wow, what a wonderful comment! We are so happy you’ve been enjoying the Bolognese and appreciate the kind words!

  9. Anthony R says:

    5 stars
    Love this recipe! It was delicious freshly made and I can’t wait to see how it tastes tomorrow. An absolute go-to meal for during the week. Another of your recipes going in the rotation. However, it takes a while to repeat one of your recipes because there are so many to choose from! But this will be a standard no matter the weather.

    1. Tara says:

      So happy you enjoyed, Anthony!

  10. Dominique says:

    5 stars
    Family loves it!

    1. Tara says:

      So happy to hear that, Dominique!

  11. B D says:

    5 stars
    Absolutely delicious – I set in refrigerator overnight (let cool and held off on adding milk/cream till reheat the next day). Wow wow wow! We were licking our bowls clean! Thank you for yet another stellar recipe.

    1. Tara says:

      We’re so happy you enjoyed, BD!

  12. Dolly Scauri says:

    I was a bit nervous because it was very liquidy after cooking almost 3 hrs. I cooled it, then placed it, pot and all, in the refrigerator . The next day it had a thick layer of oil and fats on top. As you stated, do not remove this solid coating. After reheating for a while, everything melted in and the sauce was looking real good…just like your video showed. It was very good and everyone enjoyed it. I served it with a large mixed green salad and garlic bread.
    P.S. it’s a keeper

    1. Tara says:

      So happy you enjoyed!

  13. Blake says:

    5 stars
    Tastiest meal I’ve ever cooked. Followed the recipe to a tee then trusted myself on adding salt and pepper, couldn’t be happier with how it came out. Poor mise en place skills and a sketchy stove wound up making it a 4-hour process but I’d do it again in a heartbeat

    1. Tara says:

      We’re so happy you enjoyed, Blake!

  14. Diane says:

    Making this tonight and wondering if there is a nonalcoholic substitute you could recommend for the white wine?

    1. Tara says:

      Hi Diane, you an omit the wine and replace with stock.

      1. Diane says:

        5 stars
        Thank you Tara! The substitution worked great.

        1. James says:

          That’s great, thank you Diane!

  15. Rosalie says:

    Made this last night and it was delicious! The family loved it and we have some left for lunch today. I had to use red wine as that is all I had and fettuccine instead of pappardelle but it was perfect. This is one of many of your recipes that I have made and never a fail. I think next time I will try a little nutmeg as I do love nutmeg. Thanks Jim and Tara for all of your great recipes!

    1. Tara says:

      We’re so happy you and the family enjoyed this one, Rosalie!

  16. Anjanet says:

    5 stars
    I made your Bolognese With Pappardelle tonight and it was delectable. Even though it is a humid 92 degrees in SWFL today, it was definitely worth the cook time. Thank you for the recipe and the easy to follow instructions.

    1. James says:

      Great to hear, Anjanet!

  17. Joe Sheffer says:

    James your recipe sounds great…..BUT…. doesn’t the authentic recipe call for beef, pork, veal and pancetta?

    1. Tara says:

      Hi Joe, in all our research the official recipe set forth by the Bologna Chamber of commerce is with beef and pancetta, which is what we’re using here.

  18. Jerry Homola says:

    This recipe is one of my go to favorites.

    1. Tara says:

      We’re so happy to hear that, Jerry!

  19. Sandy says:

    Hey Jim… For some reason I was thinking 2 cans of the tomatoes so that’s what went in. Do I need to adjust anything else? Have I screwed it up?

    1. Tara says:

      Hi Sandy, you may need to add a bit more of the other ingredients since the tomatoes were doubled, but in the end you’ll still have a good sauce. You may have more sauce than you need for 1 pound of pasta so you may want to remove some sauce before adding the pasta.

      1. Sandra Girard says:

        Thank you! I didn’t get this reply in time but still came out so good that when I make it again this week I will keep the extra tomato in. Thank you for the response.

  20. Louise says:

    Ooops All these years I haven’t added the pancetta but I have added chopped garlic to the vegetable mix. I don’t think I ever eliminate garlic completely in anything I cool… have I destroyed the recipe? Should I stop?

    1. Tara says:

      Hi Louise, I can assure you that you haven’t destroyed the recipe. If you’ve been following us for any time, you know Jim always encourages you to do what YOU enjoy! If you like the garlic, add the garlic! 🙂