Pappardelle Bolognese
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My Pappardelle Bolognese is the ultimate date-night dinner. Wide, silky ribbons of pappardelle are tossed with a rich, slow-simmered Bolognese sauce made with ground beef, ground pork, and pancetta for layers of hearty, savory flavor.
The sauce starts with a flavorful base of onions, carrots, celery, and mushrooms, then gets simmered with crushed tomatoes, herbs, and beef broth to let all of the flavors meld together. A splash of heavy cream stirred in at the end gives the sauce a rich, velvety finish that makes every bite feel extra special.
It does take a little time to let the sauce simmer, but I promise it’s worth it! Spoon the Bolognese generously over al dente pappardelle, finish with plenty of freshly grated Parmesan, and you have a cozy Italian-inspired meal that feels restaurant-worthy right at home.
For more date-night favorites, try my Shrimp Scampi Alfredo, Baked Pasta and Meatballs, or Chicken Baked Ziti.
Why You’ll Love This Pappardelle Bolognese
- One-pot meal: It’s all made in one Dutch oven, making cleanup quick and easy. It’s versatile!
- Versatile: Swap in different ground meats like veal, lamb, or turkey, add extra veggies, or serve the sauce over your favorite pasta shape.
- Perfect for date night: It’s cozy, comforting, and perfect for a date-night dinner alongside a glass of red wine.
- Super comforting: It’s packed with protein and loaded with rich, savory flavor in every bite.
- Fan favorite: Pasta + hearty meat sauce = a dinner everyone will love!
Table Talk with Tawnie
This is one of those comfort food recipes I love making on the weekend when I have a little extra time in my favor. (LOLing at extra time because as a mom of 3 that’s pretty rare). But when the day comes, I love the therapeutic process of chopping, sautéing, and letting everything simmer on the stove, making the house smell so wonderful. Just typing this all out is making me excited to make it again! Blocking time in my calendar immediately, and you should too! 🤗
- Freshly grated nutmeg: A small amount of freshly grated nutmeg adds warmth and a subtle, authentic depth of flavor to the Bolognese. I recommend using whole nutmeg and grating it directly into the sauce with a microplane.
- Ground beef & ground pork: I love using a combination of beef and pork because the beef adds hearty flavor while the pork brings extra richness and tenderness to the sauce.
- Pancetta: Pancetta adds savory depth and richness to the Bolognese. It’s a traditional ingredient, but you can leave it out if you prefer.
- White wine: A splash of white wine adds brightness and another layer of flavor to the sauce. Red wine works well, too, if that’s what you have on hand.
- Crushed tomatoes: Crushed tomatoes create the perfect texture for this sauce. If you only have whole tomatoes, simply crush them by hand or give them a quick blitz in a blender before adding them to the pot.
- Beef broth: Beef broth adds savory depth and helps create a rich, silky sauce as it simmers.
- Heavy cream: A splash of heavy cream at the end is optional, but I highly recommend it! It makes the sauce extra rich and velvety with a beautiful, slightly pink color. Whole milk can also be used.
More Date Night Recipes
Looking for more ideas of what to make for date night? Make sure to check out my Date Night Series for some of my top picks!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Cook pancetta and veggies
Heat the pancetta in a Dutch oven until golden and the fat has rendered. Add the vegetables and cook until softened, then stir in the garlic and cook until fragrant.
Add meat
Make the sauce
Stir in the tomato paste and cook for 2–3 minutes, then add the wine and scrape up any browned bits. Add the tomatoes, broth, and bay leaves; bring to a boil, then simmer uncovered for at least 1 hour, stirring occasionally.
Finish
Add in the heavy cream and parsley. Simmer for 30 more minutes.
Serve & enjoy!
Remove and discard the bay leaves and Parmesan rind. Serve over cooked pappardelle pasta and enjoy!!
Expert Tips
- Make it ahead: Bolognese is an ideal make-ahead meal because the flavors continue to develop as it sits. Prepare the sauce a day ahead, refrigerate, and gently reheat when you’re ready to serve.
- Don’t rush the simmer: Give the sauce plenty of time to simmer uncovered. At least an hour allows the meat, vegetables, tomatoes, and aromatics to meld together into a rich, deeply flavored sauce.
- Use a wine you enjoy: I use white wine for a subtle, bright flavor, but red wine works great if you prefer something bolder. My rule of thumb is to cook with a wine you actually enjoy drinking!
- Stir occasionally: Give the sauce a stir every so often while it simmers to prevent it from sticking to the bottom of the pot and to help everything cook evenly.
- Taste as you go: Bolognese is all about building layers of flavor. Taste the sauce throughout cooking and adjust the salt, pepper, and seasonings as needed.
- Add sun-dried tomatoes: For an extra boost of savory, concentrated flavor, stir in chopped sun-dried tomatoes with the crushed tomatoes.
- Cook the pasta just until al dente: Since the hearty sauce is the star, slightly undercooking the pappardelle helps it hold up beautifully when tossed with the Bolognese.
- Save some pasta water: Reserve a cup of pasta water before draining. A splash can help loosen the sauce and help it cling to the pasta for the perfect consistency.
- Serving suggestions: This Bolognese pairs well with so many simple sides. Try a simple side salad, roasted broccoli, roasted asparagus, or cheesy garlic bread for an easy and delicious Italian-inspired meal.
Variations / Substitutions
- Pasta: Pappardelle is my favorite here, but tagliatelle is the closest substitute since both are wide, flat egg noodles. You can also use another long pasta like fettuccine or linguine. I recommend avoiding small pasta shapes, which won’t hold up as well with this hearty sauce.
- Pancetta: If you can’t find pancetta, use thick-cut bacon that isn’t smoked or flavored. You can also leave it out entirely, and the Bolognese will still be delicious and flavorful.
- Wine: White or red wine both work beautifully in this recipe. If you prefer not to cook with wine, simply substitute additional beef broth.
Storage / Freezing
- Store: Let the Bolognese cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days.
- Freeze: Store the cooled sauce in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed to loosen the sauce.
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Pappardelle Bolognese
Ingredients
- 4 oz. pancetta (diced)
- 2 Tbsp. olive oil
- 1 medium yellow onion (finely diced)
- 2 large carrots (grated or finely diced)
- 3 ribs celery (finely diced)
- 8 oz. white mushrooms (grated or finely diced)
- 3 cloves garlic (minced)
- 1 lb. ground beef
- 1 lb. ground pork
- 1 tsp. kosher salt (plus more to taste)
- 1/4 tsp. black pepper
- Pinch of chili flakes
- Freshly grated nutmeg
- 6 oz. tomato paste
- 1/2 cup white wine or red wine (go for a dry white wine: Pinot Grigio or Sauvignon Blanc. Red wine: Chianti or Sangiovese. I would avoid: Cabernet, heavily oaked reds and sweet reds. )
- 1 (28 oz.) can crushed tomatoes
- 2 bay leaves
- Parmesan rind (optional)
- 1 cup beef broth
- 1/4 cup heavy cream
- 1/4 cup fresh flat leaf parsley (chopped)
- 1 lb. pappardelle pasta (cooked )
- Parmesan cheese (for serving )
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Render pancetta: Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pancetta is lightly golden, about 7-8 minutes Start Timer. If the pancetta is very lean and little fat has rendered, add the olive oil before proceeding with the veggies.4 oz. pancetta
- Cook veg: Add the onions, carrots, celery, and mushrooms. Cook until soft, about 6-7 minutes Start Timer, stirring occasionally. Add the garlic and stir for about another minute.1 medium yellow onion, 2 large carrots, 3 ribs celery, 8 oz. white mushrooms, 3 cloves garlic
- Add meats: Add in the ground beef and ground pork. Cook until no longer pink, drain any excess grease if desired.1 lb. ground beef, 1 lb. ground pork
- Season: Season with salt, pepper, chili flakes (if using) and a pinch of nutmeg.1 tsp. kosher salt, 1/4 tsp. black pepper, Pinch of chili flakes, Freshly grated nutmeg
- Tomato paste & wine: Add the tomato paste and stir to coat the veggies and meat. Stir frequently for ~2-3 minutes to deepen the flavor Start Timer. Then add the wine. Scrape up any browned bits from the bottom of the pot. Simmer until the wine has mostly evaporated, about 3-4 minutes. Start Timer6 oz. tomato paste, 1/2 cup white wine or red wine
- Simmer: Add the crushed tomatoes, beef broth, and bay leaves, and stir (you can add a Parmesan rind if you have it). Bring to a boil, then reduce to a simmer with the lid off for at least 1 hour. Stir occasionally. Start Timer1 (28 oz.) can crushed tomatoes, 1 cup beef broth, 2 bay leaves
- Add final ingredients: Add the heavy cream and parsley, add more salt and pepper to taste, and simmer for 30 more minutes. Start Timer1/4 cup heavy cream, 1/4 cup fresh flat leaf parsley
- Serve: Remove and discard the bay leaves and parmesan rind. Serve over cooked pappardelle pasta. Garnish with parmesan and enjoy!1 lb. pappardelle pasta, Parmesan cheese
Notes
- Storage: Let the Bolognese cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days.
- Freeze: Store the cooled sauce in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed to loosen the sauce.
- Food processor: You can also process the veggies in a food processor to make the soffrito. (onion, carrot, celery, and mushrooms).
- This recipe was updated with new photos in August 2026 (same great recipe!)🤩
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Angelica Oles
This was awesome. Adding the pancetta and ground pork was a big improvement over just ground beef. Will def make again.
So glad you enjoyed it, thank you!!
This was the first savory recipe I’ve made from your site, and while I expected it to be good, I was genuinely surprised by just how incredible it turned out. This is hands down one of the best pasta dishes I have ever eaten.
I don’t drink, so I was especially curious how the flavor from the adult beverage would come through in the sauce. The way it was used was absolutely masterful—it added a depth of flavor that really elevated the entire dish without overpowering anything.
Another highlight for me was the nutmeg. It’s one of my favorite spices, but I had never used it in a savory dish before. It was a total home run here and added such a warm, subtle complexity that tied everything together beautifully.
This is definitely a five-star recipe for me. It’s one I’ll be bookmarking and coming back to again and again. Thank you for such a fantastic dish!
Thank you so much for making it! Happy you enjoyed 🙂
Easy and delicious weekend meal. Made just as is but might consider cooking the pancetta with the vegtables to render some of its fat.
Thank you! Good idea – my husband and I actually made it over the weekend and he wanted to cook the pancetta on the side to render its fat before adding it in so maybe I’ll revisit this recipe to add that step. Thanks for making 🙂
Loved this recipe, I couldn’t find pancetta but had pepperoni and diced it finely – it turned out delicious and was asked by my daughter to make it again. Big hit !
The pepperoni is such a fun idea! Thank you for making, so happy it was a success!
The perfect, hearty pasta meal! I made a few minor additions/tweaks, like adding about 1-2 Tbsp of sugar since my family enjoys sauces with a little sweetness, a nice big splash of pasta water and used Rigatoni instead of Pappardelle. Added the pasta right into the bolognese sauce.
The whole family loved it and even my neighbor who I made a special dish delivery to raved about how spectacular it was.
Definitely will make this again!
Oh wow it looks so so good! Love those tweaks you made 🙂 thank you!!
First time i made this and i think i will be making it again- it is so delicious. Usually i saute the garlic and
onion first. then meat.
I also use bison instead of regular beef.
I think simmering it this long helps with the flavor.
So glad you liked it, bison sounds great! Thank you!!
Delicious! Kids said it was their new favorite!
Aww that’s awesome!! thank you, it looks beautiful!
The 2nd time in 2 weeks that I made this! Shared this time with my son’s family. I mistakenly added 1 cup of heavy cream, instead of 1/4, but it was delicious. I also sprinkled in a little ground cinnamon. I love this recipe! I could have the sauce without pasta. It’s that good!
I am so happy you love this one Kathy! The extra cream never hurts and cinnamon sounds delicious I’ll have to try that next tine, thank you!!
Just finished making this sauce and my kitchen smells heavenly. Some will be frozen for quick meal prep in the future and will have for dinner tomorrow. Quick taste test – delicious!
Thank you soo much Deb! Happy it was a success 🙂
This was delicious even with four substitutions made due to craving bolognese and being too impatient to wait haha. It was so flavorful this first time, and I can’t wait to taste with the full ingredients the next time I make it!
I am glad it still worked out with the substitutions made! 🙂 thank you Anna!!
I tried posting a comment, but keeping getting a message that the input is too short. So, I’ll share here.😉 This was delicious! I sprinkled a little cinnamon in at the end. Soooo good!
Kathy
That’s strange! Sorry about that! It looks amazing, thank you!!
This is the tastiest homemade Bolognese I’ve ever made and has become a family favorite. Grating the vegetables makes a huge difference to the taste as does the addition of mushrooms. Great recipe, easy to follow and make.
I am so glad you enjoyed it, one of our favorites, too! Thank you!