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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
Cook Time 3 minutes
Total Time 3 minutes
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.