Pappardelle Bolognese

This hearty pappardelle bolognese is made with pancetta, ground beef, and ground pork. It's really easy to bring together and simmered on low for depth of flavor. Serve with big, bouncy pappardelle noodles and a heavy dusting of freshly grated Parmesan cheese.

Course Main Course

Cuisine Italian

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. If the pancetta is very lean and little fat has rendered, add the olive oil before proceeding with the veggies.
Cook veg: Add the onions, carrots, celery, and mushrooms. Cook until soft, about 6-7 minutes, stirring occasionally. Add the garlic and stir for about another minute.
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
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, 4 oz. pancetta, diced
Season: Season with salt, pepper, chili flakes (if using) and a pinch of nutmeg.
1 tsp. kosher salt, plus more to taste, 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. 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.
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 in 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.
1, 28 oz. can crushed tomatoes, 1 cup beef broth, 2 bay leaves
Add final ingredients: Add in the heavy cream and parsley, add more salt and pepper to taste, and simmer for 30 more minutes.
1/4 cup heavy cream, 1/4 cup fresh flat leaf parsley, chopped
Serve: Remove and discard the bay leaves and parmesan rind. Serve over cooked pappardelle pasta. Garnish with parmesan and enjoy!
1 lb. pappardelle pasta, cooked , parmesan cheese, for serving

Video

Notes

Storage: Once brought to room temperature and stored properly in an air-tight container, bolognese sauce will last for up to 4 days in the refrigerator. You can also freeze your bolognese that is stored in an air-tight container for up to 3 months.
Food processor: You can also process the veggies in a food processor to make the soffrito. (onion, carrot, celery, and mushrooms).

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