Ragù alla Bolognese with Pappardelle

Ragù alla Bolognese is one of the most famous Italian pasta sauces, known for its rich, slow-cooked meat and tomato base. Originating from Bologna in Northern Italy, this dish has been perfected over centuries, resulting in a deeply flavorful sauce that pairs beautifully with broad, ribbon-like pappardelle pasta. Unlike the quick tomato-based sauces often mistaken for Bolognese, an authentic ragù alla Bolognese requires patience, quality ingredients, and a slow-simmering process to achieve its signature depth of flavor. In this recipe, we’ll guide you through every step to create a truly authentic and satisfying Italian meal that will impress family and friends alike.

Why You’ll Love This Recipe

• Authentic and Traditional: This recipe follows the traditional slow-cooked method used in Bologna, ensuring a deep, rich, and hearty flavor.
• Perfect Comfort Food: A warm, meaty ragù over tender pappardelle is the ultimate comfort dish for any occasion.
• Make-Ahead Friendly: Ragù alla Bolognese improves over time, making it perfect for meal prep or batch cooking.
• Balanced and Nutritious: With a mix of protein, healthy fats, and carbohydrates, this dish is both satisfying and nourishing.
• Customizable: While we stick to tradition, there are variations for different dietary needs and ingredient substitutions.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6 servings
• Serving Size: 1 bowl (including pasta)

Nutritional Information (per serving)

• Calories: 580 kcal
• Carbohydrates: 62g
• Protein: 32g
• Fat: 22g
• Fiber: 5g
• Sugar: 8g

Ingredients

For the Ragù alla Bolognese:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1 lb (450g) ground beef (80/20 mix for best flavor)
• ½ lb (225g) ground veal or ground pork
• 4 oz pancetta, finely diced
• 1 cup whole milk
• 1 cup dry white wine
• 1 can (28 oz) San Marzano tomatoes, crushed
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 bay leaf
• ½ tsp dried oregano
• Salt and black pepper, to taste
• ½ cup heavy cream (optional, for extra richness)

For the Pasta:

• 1 lb (450g) pappardelle pasta
• 1 tbsp salt (for boiling water)

Garnish:

• Freshly grated Parmesan cheese
• Chopped fresh parsley or basil

Step-by-Step Instructions

1. Prepare the Sofrito

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion, carrot, and celery (a mix known as soffritto), and cook for about 7-10 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

2. Cook the Meat

Add the pancetta to the pot and let it render its fat. Then, add the ground beef and veal (or pork), breaking it up with a wooden spoon. Cook until browned, about 10 minutes. Season with salt and black pepper.

3. Deglaze with Wine and Milk

Pour in the white wine and let it simmer until mostly evaporated, about 5 minutes. Then, stir in the milk and allow it to cook down. This step helps tenderize the meat and develop deeper flavors.

4. Add Tomatoes and Simmer

Stir in the tomato paste, crushed tomatoes, beef broth, bay leaf, and oregano. Lower the heat to a gentle simmer and cook for at least 2½ to 3 hours, stirring occasionally. If the sauce thickens too much, add a bit of broth or water.

5. Cook the Pappardelle

About 15 minutes before the sauce is done, bring a large pot of salted water to a rolling boil. Add the pappardelle and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

6. Combine and Serve

Remove the bay leaf from the sauce. If using, stir in the heavy cream for extra richness. Toss the cooked pappardelle with the sauce, adding a little reserved pasta water if needed to coat the noodles. Serve hot with freshly grated Parmesan and fresh herbs.

Ingredient Background

• San Marzano Tomatoes: These Italian tomatoes have a naturally sweet and less acidic flavor, making them ideal for slow-cooked sauces.
• Pancetta: An Italian cured pork, pancetta adds depth and umami to the sauce.
• Milk and Wine: Traditional Bolognese includes both, contributing to a richer, more complex flavor.

Technique Tips

• Sofrito Matters: Take your time cooking the onion, carrot, and celery mixture—it’s the foundation of flavor.
• Low and Slow: Simmering for hours ensures a deeply developed, silky sauce.
• Don’t Rush the Wine and Milk: Allow them to fully reduce before adding tomatoes for the best taste.

Alternative Presentation Ideas

• Lasagna Bolognese: Layer the ragù with béchamel sauce and pasta sheets for an authentic Italian lasagna.
• Over Polenta: Instead of pasta, serve this sauce over creamy polenta.
• Bolognese-Stuffed Peppers: Use the sauce as a filling for baked bell peppers.

Additional Tips for Success

• Use high-quality meat and tomatoes for the best results.
• Stir the sauce occasionally to prevent sticking.
• Let the sauce sit for a few hours or overnight for even better flavor.

Recipe Variations

• Spicy Ragù: Add red pepper flakes for a hint of heat.
• Mushroom Bolognese: Replace half the meat with finely chopped mushrooms for a vegetarian-friendly version.
• Turkey Bolognese: Swap ground beef for ground turkey for a lighter version.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Cool completely, then freeze in portions for up to 3 months.
• Reheating: Warm gently on the stove, adding broth if needed.

Healthier Twist Ideas

• Whole Wheat Pasta: Swap traditional pasta for whole wheat or chickpea-based pappardelle.
• Lean Protein: Use leaner ground beef or turkey.
• Less Dairy: Skip the heavy cream or use a plant-based alternative.

Serving Suggestions for Events

• Dinner Parties: Serve with garlic bread and a crisp salad.
• Holiday Feasts: Make a double batch and pair with Italian antipasti.
• Casual Family Dinners: Keep it simple with just pasta and ragù.

Special Equipment

• Dutch oven or heavy-bottomed pot
• Wooden spoon
• Pasta pot and strainer

Frequently Asked Questions

1. Can I make this in a slow cooker?

Yes! Brown the meat and sofrito first, then transfer to a slow cooker and cook on low for 6-8 hours.

2. Can I use ground turkey instead?

Yes, but it will have a slightly different texture and flavor. Consider adding more olive oil for moisture.

3. What if I don’t have white wine?

You can substitute with an equal amount of chicken broth.

4. Can I make it dairy-free?

Yes, use almond milk or coconut milk instead of regular milk.

5. How do I prevent the sauce from being too watery?

Simmer uncovered to allow excess liquid to evaporate.

6. Can I use dried herbs instead of fresh?

Yes, but reduce the amount by half, as dried herbs are more concentrated.

7. What can I serve with this dish?

A fresh green salad, crusty bread, or roasted vegetables pair beautifully.

8. Can I make this in advance?

Absolutely! The flavors improve with time, making it perfect for meal prep.

Conclusion

Ragù alla Bolognese with pappardelle is a true Italian classic that’s worth every minute of preparation. Rich, hearty, and packed with authentic flavors, this dish is perfect for family dinners, special occasions, or meal prep. The slow-simmered sauce develops incredible depth, making it one of the most satisfying comfort foods you can enjoy. Whether served on a cozy night in or as part of a celebratory feast, this recipe is sure to impress. Plus, it tastes even better the next day, making leftovers a delightful treat. Try it once, and it’s sure to become a favorite in your kitchen for years to come!

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