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.

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.
Saute the vegetables until very soft.

Pappardelle Bolognese recipe process collage group one showing sauteing of beef, sauteing of vegetables, and simmering the ragu.

Add the meat back to the pot along with the wine and use your spoon to dislodge any brown bits.
Add the stock, half the milk, tomatoes, parmesan rind and bay leaves and bring to a boil.
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.
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.

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

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