Pappardelle Bolognese

This hearty Pappardelle Bolognese is made with pancetta, ground beef, and ground pork. It's really easy to bring together and simmer on low for depth of flavor. Serve with big, bouncy pappardelle noodles and a heavy dusting of freshly grated Parmesan cheese for the ultimate date-night meal.

Course Main Course

Cuisine Italian

Keyword pappardelle bolognese

Prep Time 30

Cook Time 2

Total Time 2 30

Servings servings

Calories 683kcal

Author Tawnie Graham of Kroll's Korner

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

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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 Timer
6 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 Timer
1 (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 Timer
1/4 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

Video

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