Original Ragù alla Bolognese With Pappardelle Recipe

If there’s a dish that truly captures the soul of Italian comfort food, it’s the Original Ragù alla Bolognese With Pappardelle. This hearty meat sauce, lovingly simmered to tender perfection, melds with the wide, silky ribbons of pappardelle pasta for a match made in culinary heaven. Every forkful delivers a beautiful balance of rich flavors—from the sweetness of slow-cooked vegetables and creamy milk to the savory depth of pancetta and beef, finished with a delicate hint of nutmeg. Whether you’re cooking for a cozy family night or an impressive dinner with friends, this recipe never fails to bring warmth and smiles around the table.

Ingredients You’ll Need

Before diving into the kitchen, take a moment to appreciate how straightforward yet essential each ingredient is in crafting the perfect ragù. Each one plays a key role: from building layers of flavor to creating that silky texture and vibrant color that make this dish so irresistible.

• Olive oil (2 tbsp): Adds a smooth richness and helps gently cook the vegetables.
• Unsalted butter (1 tbsp): Contributes a creamy depth that rounds out the sauce.
• Small onion, finely chopped (1): Offers subtle sweetness and aromatic base notes.
• Carrot, finely chopped (1): Brings a natural sweetness and brightens the sauce’s color.
• Celery stalk, finely chopped (1): Adds a delicate earthiness and crunch during sautéing.
• Ground beef, 80/20 fat ratio (10.5 oz / 300g): Gives hearty flavor and juicy texture.
• Ground pork (7 oz / 200g): Introduces a subtle sweetness and tender richness.
• Pancetta, finely chopped (3.5 oz / 100g): Imparts smoky, salty notes that elevate the meat sauce.
• Whole milk (1 cup): Softens acidity and adds creamy mouthfeel.
• Dry white wine (1 cup): Enhances complexity with a bright acidity that balances the richness.
• Crushed San Marzano tomatoes (1 cup): Provides bright, tangy sweetness with authentic Italian flavor.
• Beef broth (1 cup, as needed): Keeps the sauce moist and deepens the meaty taste.
• Salt (1 tsp): Essential to bring all flavors to life.
• Freshly ground black pepper (½ tsp): Adds subtle heat and spice.
• Ground nutmeg (¼ tsp): Introduces a warm, aromatic hint typical of traditional Bolognese.
• Pappardelle pasta (14 oz / 400g): Wide noodles perfect for holding the thick ragù sauce.
• Salt for pasta water (1 tbsp): Seasoning to enhance the pasta’s flavor.
• Parmigiano-Reggiano: Freshly grated for an irresistible finish.
• Basil or parsley (optional): Adds a fresh, herbal brightness when sprinkled on top.

How to Make Original Ragù alla Bolognese With Pappardelle

Step 1: Prepare the Soffritto

Start by warming the olive oil and butter in a large pot over medium heat. Add the finely chopped onion, carrot, and celery. This classic Italian trinity, known as soffritto, forms the aromatic foundation of your sauce. Cook gently for about 10 minutes until the vegetables are soft and tender, not browned—this slow sweetness is what builds layers of flavor.

Step 2: Brown the Meat

Next, toss in the chopped pancetta and let it sizzle for 3 minutes, releasing its smoky aroma. Then add the ground beef and pork, breaking up the meat with a wooden spoon. Cook until it’s thoroughly browned and no longer pink, about 10 minutes. This step is crucial because those browned bits at the bottom of the pot carry intense umami goodness.

Step 3: Deglaze with Wine

Pour in the dry white wine and stir to lift all those flavorful browned bits from the pot’s surface. Let it reduce for 5 minutes; this both cooks off the alcohol and concentrates the wine’s bright acidity, which helps balance the richness of the meat and dairy.

Step 4: Add the Milk and Tomatoes

Stir in the whole milk first—this tenderizes the meat and softens the sauce’s acidity. Then add the crushed San Marzano tomatoes along with salt, freshly ground pepper, and just a pinch of nutmeg for that classic Bolognese warmth. Each of these ingredients melds together during the long simmer to create a sauce rich in flavor and creamy in texture.

Step 5: Slow Simmer

Reduce the heat to low and let your ragù gently bubble away uncovered for two and a half to three hours. This slow simmer allows the flavors to deepen and the sauce to thicken beautifully. Stir occasionally, and if it starts to dry out, add beef broth bit by bit to maintain the perfect consistency—a luscious sauce that clings lovingly to your pasta.

Step 6: Cook the Pasta

While the ragù simmers, bring a large pot of salted water to a boil and cook the pappardelle until al dente—firm to the bite but tender. Strain the pasta, saving a half cup of the cooking water. This starchy water is a secret weapon to perfect the final texture of your dish.

Step 7: Toss and Serve

Combine the cooked pappardelle with the ragù in the pot, adding a splash of reserved pasta water to loosen the sauce if needed. Toss gently so every wide noodle is generously coated in the meaty, flavorful sauce. Serve your Original Ragù alla Bolognese With Pappardelle with a mountain of freshly grated Parmigiano-Reggiano and, if you like, a sprinkle of fresh basil or parsley for a vibrant pop of color.

How to Serve Original Ragù alla Bolognese With Pappardelle

Garnishes

Fresh Parmigiano-Reggiano is non-negotiable—it melts slightly on the warm pasta, lending salty complexity and creamy richness. Fresh herbs like basil or parsley bring a refreshing lift, cutting through the sauce’s richness with bright herbal notes. Optional chili flakes can add a hint of heat if you want to spice things up.

Side Dishes

This dish is a star on its own but pairs beautifully with a crisp green salad dressed lightly with lemon and olive oil. Garlic bread or a crusty Italian loaf is perfect for mopping up every last bite of that luscious ragù. For something heartier, try sautéed green beans or roasted vegetables to add variety and texture to the meal.

Creative Ways to Present

For a stunning presentation, twirl the pappardelle into neat nests on each plate and ladle the ragù on top with a little extra sprinkle of cheese and herbs. Serve in shallow bowls to showcase the generous sauce-to-pasta ratio. For a rustic touch, use a slate board for your bread and a wooden serving spoon to keep the vibe cozy and authentic.

Make Ahead and Storage

Storing Leftovers

Let your cooked ragù cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days, and its flavors will actually deepen, making the leftovers even more delicious.

Freezing

This sauce freezes beautifully! Portion out the ragù into freezer-safe containers or heavy-duty freezer bags with all the air pressed out. It can last for up to 3 months in the freezer. Defrost overnight in the refrigerator before reheating gently on the stove.

Reheating

Reheat leftovers on low heat, stirring frequently to prevent sticking. Add a splash of beef broth or water if the sauce feels too thick. Warm the pasta separately or toss it briefly in the sauce until heated through for that freshly-made feel every time.

FAQs

Can I use other types of pasta with this ragù?

Absolutely! While pappardelle is traditional and ideal for catching the chunky sauce, you can also use tagliatelle, fettuccine, or even pici. The key is a wide, flat noodle that holds the ragù well.

What’s the difference between ragù alla Bolognese and marinara?

Ragù alla Bolognese is a slow-simmered meat sauce that includes ground meats, milk, and vegetables, resulting in a rich, hearty texture. Marinara is a lighter, quicker-cooked tomato-based sauce typically made without meat.

Can I make this recipe without wine?

Yes, if you prefer to skip wine, you can substitute additional beef broth or even a bit of white grape juice for sweetness and acidity. However, wine adds a unique brightness and complexity that’s hard to replicate.

Is pancetta essential?

Pancetta adds a wonderful salty, smoky depth that rounds out the meat mixture, but if you can’t find it, you can substitute with bacon or omit it altogether. Just note the flavor will be slightly different but still delicious.

How long should I simmer the ragù?

The secret to authentic flavors is patience. Simmer the sauce for at least two and a half to three hours so the ingredients meld perfectly and the sauce thickens. Rushing this step won’t give you the same depth and richness.

Final Thoughts

There’s something truly special about sharing a bowl of Original Ragù alla Bolognese With Pappardelle. It’s a dish steeped in tradition and love, one that invites you to slow down and savor every bite. I encourage you to try this recipe—it’s rewarding, comforting, and guaranteed to impress anyone lucky enough to share your table.

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