Authentic Pappardelle Bolognese (Ragù alla Bolognese)

Few dishes capture the soul of Italian cuisine quite like Ragù alla Bolognese. Originating in Bologna, Italy, this rich, slow-cooked meat sauce is a cornerstone of traditional pasta dishes. Paired with wide ribbons of pappardelle, it creates a hearty, comforting meal that embodies rustic Italian cooking at its finest.

While many people think of Bolognese as just another tomato sauce, true ragù alla Bolognese is different—it’s a meat-forward sauce simmered gently with vegetables, wine, milk, and just enough tomato to bring everything together. The result is a deep, savory flavor that clings beautifully to fresh pasta.

🌟 Why You’ll Love This Authentic Bolognese

• Traditional & Authentic: Inspired by classic Italian techniques.
• Rich Depth of Flavor: Slow-cooked for a truly comforting dish.
• Perfect Pasta Pairing: Pappardelle’s wide ribbons hold the sauce beautifully.
• Family-Friendly & Hearty: Ideal for Sunday dinners or special occasions.

🛒 Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, minced
• 1 lb ground beef (80/20)
• ½ lb ground pork
• 1 cup whole milk
• 1 cup dry white wine
• 1 can (28 oz) crushed tomatoes (or passata)
• 2 tbsp tomato paste
• 2 bay leaves
• Salt and black pepper, to taste
• Fresh pappardelle pasta (or tagliatelle if preferred)
• Freshly grated Parmesan cheese, for serving

👩‍🍳 Instructions

1. Sauté vegetables: Heat olive oil in a large pot. Add onion, carrot, celery, and garlic. Cook until softened.
2. Brown meat: Add ground beef and pork. Cook until browned, breaking up clumps.
3. Deglaze: Pour in white wine. Simmer until mostly evaporated.
4. Add milk: Stir in milk and simmer gently for 5 minutes.
5. Tomatoes & seasoning: Add crushed tomatoes, tomato paste, bay leaves, salt, and pepper. Stir well.
6. Simmer slowly: Reduce heat to low, cover partially, and simmer for 2–3 hours, stirring occasionally.
7. Cook pasta: Boil pappardelle until al dente. Reserve ½ cup pasta water.
8. Combine: Toss pasta with ragù, adding pasta water as needed for consistency.
9. Serve: Plate with a generous spoonful of sauce and sprinkle with Parmesan.

Authentic Pappardelle Bolognese (Ragù alla Bolognese)

A rich, slow-simmered Italian meat sauce served with wide pappardelle pasta for a comforting, authentic dish.

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Prep Time 20 minutes mins

Cook Time 3 minutes mins

Total Time 3 minutes mins

Servings: 6 people

Course: Main Course, Pasta

Cuisine: Italian, Traditional

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 onion finely chopped
• 2 carrots finely diced
• 2 celery stalks finely diced
• 2 cloves garlic minced
• 1 lb ground beef 80/20
• 0.5 lb ground pork
• 1 cup whole milk
• 1 cup dry white wine
• 28 oz crushed tomatoes or passata
• 2 tbsp tomato paste
• 2 bay leaves
• salt and black pepper to taste
• fresh pappardelle pasta or tagliatelle
• Parmesan cheese for serving

Equipment

• Large pot
• Wooden spoon
• Pasta pot
• Strainer

Method

 

1. Heat olive oil in a large pot. Add onion, carrot, celery, and garlic. Cook until softened.
2. Add ground beef and pork. Brown the meat, breaking up clumps.
3. Deglaze with white wine and simmer until mostly evaporated.
4. Stir in milk and simmer gently for 5 minutes.
5. Add crushed tomatoes, tomato paste, bay leaves, salt, and pepper. Stir to combine.
6. Reduce heat to low, cover partially, and simmer 2–3 hours, stirring occasionally.
7. Cook pappardelle until al dente, reserving some pasta water.
8. Toss pasta with ragù, adding pasta water if needed.
9. Serve topped with Parmesan cheese.

Notes

For the most authentic flavor, simmer the sauce slowly and don’t rush the cooking process. Freezes well for up to 3 months.

🍽️ Serving Ideas

• Pair with a glass of Italian red wine (like Sangiovese).
• Serve alongside crusty bread for soaking up the sauce.
• Add a fresh arugula salad with lemon vinaigrette for balance.