Pappardelle Bolognese

This easy Pappardelle Bolognese is quicker than the authentic Italian version but doesn’t skimp on flavor! Packed with tender beef and pork, it’s rich and hearty (and simmered to perfection in under an hour!). Trust me, it’s guaranteed to have the whole family asking for seconds.

Why This Recipe Works

Bring the taste of Italy to your kitchen with pappardelle bolognese! Wide pappardelle noodles are the perfect canvas for a rich, meaty sauce that takes comfort food to a new level. With tender beef and pork, hearty vegetables, and savory aromatics, this sauce is so irresistible that you’ll forget all about plain old spaghetti night.

Traditional bolognese may be an all-day labor of love, but this recipe delivers all the depth and richness in under an hour. Packed with simple, flavor-forward ingredients, it strikes the perfect balance between authentic taste and weeknight convenience.

Keep a batch in the freezer for those nights when you need a cozy bowl of pasta, or serve it fresh with a kale Caesar salad or roasted beet and burrata salad to wow your dinner guests with a dish that feels fancy but is secretly low-effort!

Ingredients

• Sweet Onion & Garlic: Sauteed aromatics like these are essential in pappardelle bolognese!
• Celery & Carrots: Finely diced vegetables add substance and texture to a classic bolognese.
• Protein: Most authentic bolognese recipes use a combination of beef and pork. Ensure the beef isn’t too lean (the fat brings a flavor that isn’t easily replaced).
• Oregano: Fresh is best here!
• Tomato Paste: This enhances the umami and rich tomato flavor in the sauce. If possible, use tomato paste from a tube, not a can.
• Crushed tomatoes: You can blend fresh, peeled tomatoes or keep it easy with canned crushed tomatoes or jarred marinara sauce.
• Heavy Cream: Finishes the bolognese sauce, giving it a silky mouthfeel and helping cut through the acidic tomatoes.
• Pappardelle: This is some of the best pasta you can serve with a chunky sauce like bolognese because the large, flat noodles scoop up sauce like a pro.

Instructions

1. Saute the Aromatics: Heat the oil in a large saucepan, then add the onions, carrots, and celery. Saute until tender, then add the garlic.
2. Cook the Meat: Add the ground beef and ground pork to the pot. Cook until it’s thoroughly browned and no pink remains. Use a wooden spoon to break it up into small pieces before adding the salt and oregano.
3. Add the Sauces: Stir the tomato paste into the seasoned meat. After about a minute, pour the tomato puree over top. Stir, then cook on low heat until the sauce is thick. Use a potato masher to break up the ground meat and vegetables (but if you’re a fan of chunky pasta sauces, leave it as-is).
4. Cook the Pasta: While you wait for the sauce, boil the pappardelle in a pot of salted water according to the package instructions.
5. Stir in the Cream: Once the sauce is at your desired consistency, finish it with the heavy cream. If it’s too thick, thin it out with some reserved pasta water.
6. Serve: Serve your pappardelle bolognese in serving bowls, topped with Parmesan and fresh basil. Enjoy!

Substitutions & Variations

• Protein: In addition to beef and pork, try mixing in sautéed pancetta, ground lamb, or Italian sausage. For a leaner alternative, try ground turkey or chicken, but note that you may lose some of the traditional richness.
• Heavy Cream: For a lighter option, feel free to use half-and-half or whole milk instead.
• Pasta: No pappardelle? Opt for tagliatelle, rigatoni, or even spaghetti in a pinch. Gluten-free pasta also works beautifully with this sauce.
• Tomatoes: Replace crushed tomatoes with diced tomatoes for a chunkier texture, or use your favorite marinara sauce.
• Vegetables: Add finely diced bell peppers, mushrooms, or zucchini to the soffrito for extra flavor and texture.
• Extras: For additional flavor, simmer the sauce with freshly grated nutmeg, a splash of white wine, and a parmesan rind.

Storing & Reheating

If you end up with leftover pappardelle bolognese or want to meal prep, here’s the scoop.

• Fridge: Bolognese sauce will stay fresh for about 4 days when kept in an airtight container in the fridge. You can keep the pappardelle in the fridge or make it fresh when you’re ready for more pasta.
• Freezer: Transfer the cooled sauce to a ziplock bag or airtight container and freeze for up to 4 months. Let the frozen sauce thaw in the fridge overnight.
• Reheating: you can reheat the sauce in a pot on the stove over low or in the microwave. I recommend boiling fresh pasta for a better texture.

Expert Tips

• Use a Heavy-Bottomed Pot: A heavy-bottomed saucepan distributes heat evenly, preventing the bolognese sauce from burning or sticking to the bottom. You don’t want your hard work to go to waste!
• Don’t Rush Browning: Let the ground beef and pork brown properly before adding other ingredients. Browning creates fond (those flavorful bits stuck to the pan), which deepens the sauce’s umami flavor.
• Reserve Pasta Water: Save some pasta water before draining the pappardelle. This starchy liquid can be added to the sauce to loosen it while also helping it cling to the pasta.

FAQs

Related Recipes

If you enjoyed this pappardelle bolognese recipe, try some more Italian favorites like these.

• Sausage Orecchiette Pasta with Kale
• Penne Alla Vodka
• Lemon Orzo Pasta with Corn
• Vodka Sauce with Ground Beef

If you try this Pappardelle Bolognese, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Easy Pappardelle Bolognese

4 from 22 votes

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Servings: 6 servings

Author: Lena Gladstone

Print Recipe Pin Recipe Rate this Recipe

This easy pappardelle bolognese is quicker than the authentic Italian version but doesn’t skimp on flavor! Packed with tender beef and pork, it’s rich and hearty (and simmered to perfection in under an hour!).

Equipment

• 1 heavy cast iron pan
• 1 wooden spoon
• 1 cutting board
• 1 sharp knife
• 1 microplane
• 1 peeler

Ingredients

• 2 tablespoons olive oil
• 1 medim carrot, peeled and finely diced
• 1 rib celery, finely diced
• 1 medium sweet onion, finely minced
• 4 cloves garlic, finely minced
• 1 pound ground beef, (80/20)
• 1 pound ground pork, or use Italian sausage
• 1 tablespoon oregano
• 2 teaspoons salt, more to taste
• 4 tablespoons tomato paste
• 1 28 oz crushed tomatoes, or use marinara sauce
• ½ cup heavy cream
• 1 lb pappardelle pasta, cooked
• ½ cup parmesan cheese, plus more for serving
• 1 cup fresh basil, finely chopped (plus more for serving)

Instructions

• In a large heavy bottomed saucepan heat olive oil over medium heat. Add in the onions, carrots and celery, sauté until they’re just tender, about 5 minutes.
• Add the garlic and cok for an addithal 1 minute while stirring.
• Add the ground beef and ground pork, and cook until browned, breaking up the meat as you stir. Season with salt and oregano.
• Add the tomato paste and cook for an additional minute while stirring. Pour in the tomato puree, stir to combine and cook on low for 30 minutes, stirring occasionally, until sauce thickens.
• Using a potato masher, mash the sauce, this helps to break down the meat and veggies more. (Optional if you like chunkier sauce)
• When the sauce has reached your desired consistency, stir in the heavy cream.
• Cook pasta according to packaging. TIP: Reserve some pasta water if you want to add it to thin out the sauce, it thickens as it cooks more.
• Remove from heat, top with parmesan cheese and fresh basil. Serve on top of cooked papardelle pasta and top with more freshly grated parmesan cheese and basil. Bon Apetito!

Video

Notes

STORE: Leftovers can be cooled to room temperature, then refrigerated in a sealed food storage container for up to 4 days or frozen for up to 4 months.

FREEZE: Leave about an inch for expansion and cover tightly. Or you could use a tightly sealed zippered freezer bag.

REHEAT: Defrost and prepare it on the stovetop or in the microwave, stirring every 15 to 20 seconds until steaming hot and ready to eat!

Course: Dinner, Main Course

Cuisine: Italian

Keyword: bolognese sauce, dinner, homemade bolognese, italian, pappardelle, pappardelle bolognese, pasta, weeknight dinner

Nutrition

Calories: 856kcal | Carbohydrates: 62g | Protein: 41g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 1118mg | Potassium: 855mg | Fiber: 4g | Sugar: 6g | Vitamin A: 856IU | Vitamin C: 7mg | Calcium: 205mg | Iron: 5mg