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Original Ragù alla Bolognese With Pappardelle Recipe

Original Ragù alla Bolognese With Pappardelle Recipe
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★★★★★

5.1 from 25 reviews

This authentic Ragù alla Bolognese recipe features a rich and hearty meat sauce slow-simmered to perfection, paired with wide, tender pappardelle pasta. A classic Italian favorite, it’s a comforting dish full of deep flavors developed from ground beef, pork, pancetta, fresh soffritto, San Marzano tomatoes, milk, and white wine, finished with freshly grated Parmigiano-Reggiano and optional fresh herbs.

Ingredients

Scale

For the Ragù:

  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 10.5 oz / 300g ground beef (80/20 fat ratio)
  • 7 oz / 200g ground pork
  • 3.5 oz / 100g pancetta, finely chopped
  • 1 cup whole milk
  • 1 cup dry white wine
  • 1 cup crushed San Marzano tomatoes
  • 1 cup beef broth (as needed)
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp ground nutmeg

For the Pasta:

  • 14 oz / 400g pappardelle pasta
  • 1 tbsp salt (for pasta water)

For Serving:

  • Freshly grated Parmigiano-Reggiano
  • Fresh basil or parsley (optional)

Instructions

  1. Prepare the Soffritto: Heat the olive oil and unsalted butter together in a large pot over medium heat. Add the finely chopped onion, carrot, and celery, and sauté for about 10 minutes until the vegetables are softened and fragrant.
  2. Brown the Meat: Add the chopped pancetta to the pot and cook for 3 minutes to render some fat. Then add the ground beef and pork. Cook the mixture until the meat is browned evenly, approximately 10 minutes, stirring frequently to break up the meat.
  3. Deglaze with Wine: Pour in the dry white wine and allow it to simmer for about 5 minutes until mostly evaporated, scraping up any browned bits stuck to the bottom of the pot to incorporate their flavor.
  4. Add the Milk and Tomatoes: Stir in the whole milk and let it gently simmer for a few minutes. Then add the crushed San Marzano tomatoes, salt, freshly ground black pepper, and ground nutmeg. Stir well to combine all ingredients.
  5. Slow Simmer: Reduce heat to low and let the ragù simmer uncovered for 2.5 to 3 hours. Stir occasionally to prevent sticking. If the sauce gets too thick, add beef broth as needed to maintain a rich, moist texture.
  6. Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook until al dente, according to package instructions, usually about 3 to 5 minutes. Drain the pasta, reserving ½ cup of the pasta cooking water.
  7. Toss and Serve: Add the drained pappardelle directly into the ragù sauce and gently toss to fully coat the pasta. If needed, use some reserved pasta water to loosen the sauce. Serve hot sprinkled with freshly grated Parmigiano-Reggiano and optionally garnish with fresh basil or parsley.

Notes

  • Slow simmering is key to developing the deep, rich flavor of the Ragù.
  • You can substitute pancetta with unsmoked bacon if pancetta is unavailable.
  • Use whole milk to add creaminess and balance acidity from the tomatoes and wine.
  • Reserve pasta water to adjust sauce consistency when tossing pasta.
  • Freshly grated Parmigiano-Reggiano is essential for authentic taste.
  • This ragù can be made ahead and tastes even better after a day.

Nutrition

Keywords: Ragù alla Bolognese, Bolognese sauce, pappardelle, Italian meat sauce, classic Italian recipe, slow simmered sauce

Find it online: https://servedbynora.com/original-ragu-alla-bolognese-with-pappardelle-recipe/