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.
This post may contain affiliate links. Our disclosure policy.
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.
- 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.
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
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.
- 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.
- 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.
More hearty pasta recipes
If you love Pappardelle Bolognese, give these other recipes a try!
If you’ve enjoyed this Pappardelle Bolognese recipe, give it a 5-star rating.
Watch us on YouTube, follow along on our Facebook Page, and become a Patreon member to receive access to exclusive full-meal videos and content.
Pappardelle Bolognese
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
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Follow Me
The Sip and Feast Cookbook
- 100+ recipes
- Essential tools and ingredients
- Entertaining ides
- Stunning photography
This recipe was originally published on September 17, 2019. It was completely updated on June 16, 2025.
Thank you for sharing your delicious recipes..I have tried many, and so far cannot pick a favorite……each one gets better and better.
MaryAnn
Can I use crushed tomatoes instead of plum tomatoes since that’s what is in my pantry?
Absolutely!
Looks like a great recipe. I have a question for you. What is the indoor single gas burner you are using? Strange reason for me asking is that I just lost power in my house and now have no way to cook or even make a cup of coffee.
I love your videos on YouTube and I am a subscriber.
Thanks for the comment, Marc. Jim uses an Iwatani burner for filming the videos. Hope your power comes back soon!
This is the 2nd recipe I followed from your site and it is now a Favorite! I could only get Tagliatelle.. worked great..I cooked it 4+ hrs to get thicker..Now I have to wait until tomorrow!! Torture but can’t wait….
Hi Roger, thanks for the comment and we’re so happy you enjoyed!
For some reason recipes are not coming through when I put in my email.
I know I’m subscribed, and it says success! Check in box , but nothing.
By the way the Ragu sauce was terrific!
Hi Larry, thanks for the comment and glad you enjoyed the sauce. I do show you as an email subscriber since November and that you’ve been receiving and opening emails – they’d be from Jim at Sip and Feast. Hope that helps.
Made this for dinner 12/30 and my husband loved it. Told him I was going to make prime rib steaks for New Years and he asked if we could have the leftover bolognese instead! Now, that doesn’t get any better! Wonderful compliment to you and limited cooking for me!thank you and Happy New Year!
Hi Ann, thanks for the great comment and we’re so happy you and your husband enjoyed!
I have always wanted to love or even like Bolognese, but wherever I’ve had it – in restaurants, at friends’ houses, even my own attempts – it’s been disappointing. This recipe, though, was out-of-this-world amazing! I had one bottle of white wine, and it was Sauvignon blanc, which should have been dry but ended up being way too sweet, so I used a Spanish red wine, instead. I live in Spain and Portugal and bought a fantastic piece of Spanish pancetta at a Christmas street fair. The sauce is excellent beyond words. Thank you!
Hi Russ, I’m so happy you enjoyed the recipe and really appreciate the comment!
Jim, this recipe has an interesting addition to mine, pancetta. I have been making Bolognese for 40 some years. I learned in Bologna with Marcella Hazan. I think I might give pancetta a try with her recipe. What I have always liked about hers is she cooks the meat-vegetable mixture in milk until it evaporates and then she does the same with the wine. It really gives a unique flavor. For serious Italian cooking students, I think this is the recipe to master first, especially for Bolognese lasagna. Thanks for sharing yours!
Hi Christy, thanks for the comment and how cool is it that you learned directly from Marcella Hazan!
This is fantastic!! Another great recipe from James and Sip & Feast! Thanks for helping me bring LI food down to SC!
Hi Chris, thanks for the comment. We’re so ahppy you enjoyed this one!
Made this last Saturday followed directions to the letter, even let sit over night. IT WAS GREAT another great recipe. just like the Shrimp alla vodka. both were Restaurant quality .
Now what to cook next???
Thank you very much for your hard work.
Hi Bob, I’m so happy to hear you enjoyed this one and really appreciate your comment. Thank you!
This was AMAZING, very easy to follow and loved the simplicity of your recipe… the flavors was Spot on!!!! Thank you James & Tara
Hi Cindy, so happy to hear you enjoyed the recipe and thanks for the comment!
Question please: I plan to make this on Saturday , on Friday when I make the sauce to let it rest in the frig. do I add the Pasta or do I wait till Saturday
Hi Bob, make the sauce and let it sit in the fridge. When you’re ready to serve, reheat the sauce on the stove top while you boil your pasta, then combine together in a pan and serve. Hope you enjoy!
Hi Jim,
I’ve previously made your marinara sauce for my family and now I’d like to take a swing at this recipe. Question for you: I’m a big crock pot/slow cooker fan and this recipe seems ideal for cooking in a crock pot. What are your thoughts?
Much appreciated.
Hi Ken, I personally don’t own a crock pot/slow cooker so I can’t say for sure. I typically use a Dutch oven for these types of dishes. That being said, I’m sure you’d have success with using a crock pot. Hope that helps!
when making this sauce for the next day can i add the milk and cream the day I serve it?
Hi Flo, yes, you can add the milk the day you serve it if you’d like. Hope you enjoy!
Bolognese is a favorite of ours. I never use white wine simply because I never have any. I always have a red though because that’s what I like to drink. Would the white change the outcome that much?
Hi Sally, if you only have red wine on hand you can definitely use that. I usually recommend keeping white wine on hand because I use it for cooking in so many recipes.
just started recipe….you say to render pancetta on medium-low for 5 minutes to render….that does nothing!….didyou mean medium high? At medium low I had to let it cook for 10 minutes and it still did not look as cooked as in your video….was this a typo??
Hi Coby, I just updated to medium and 7-10 minutes which is more appropriate.
Hi Jim this is the second of your recipes that I have prepared and if it is anything like the sort ribs and pappardelle well……I made this recipe with 2 lbs. of beautiful chuck purchased at Walmart at $6/ lbs. I ground this chuck using my KitchenAid grinder. I used 1/2 lb of meaty bacon as I could not readily find pancetta. This recipe is another 5 star!! Easy to prepare. Ingredients are easy to come by. My wife is my taste tester and she loved it. I did NOT use the heavy cream BUT I did use the milk. 5 stars and I am moving on to Spicy Italian sausage ragu – I am REALLY looking forward to this recipe as I think the spicy Italian sausage is a great complement to almost anything!! Thanks Jim for all of the inspiration!!
Hi Michael, thanks for the comment and thrilled to hear you enjoyed this one. I hope the sausage ragu is also to your liking!
I made this yesterday and it was delicious! Thank you for all the great tips and recipes.
Hi Liz, I’m so happy you enjoyed the Bolognese and really appreciate the comment!
Looks awesome! Being only myself, I was wondering how long I could keep it in the fridge, for it’s a lot of sauce. Thanks!
Hi Michael, you can keep in the fridge for 2-3 days but you can always freeze it too.
I made this last night for an Italian feast with my Italian friends and they raved about it. I even made fresh pasta.
Hi Victoria, thanks for the comment and so happy you enjoyed it!