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
1, 28 oz. can crushed tomatoes
2 bay leaves
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 pot or Dutch oven over medium heat and add the pancetta. Cook and stir until the fat starts to render, ~7-8 minutes. Then add the oil.
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. Then add the wine and cook for 1-2 minutes.
6 oz. tomato paste, 1/2 cup white wine or red wine
Simmer: Add in the crushed tomatoes, beef broth and bay leaves and stir. Bring to a boil, then reduce to a simmer, with the lid off, for 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. Serve over cooked pappardelle pasta. Garnish with parmesan and enjoy!
1 lb. pappardelle pasta, cooked, parmesan cheese, for serving

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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).

Nutrition