Pappardelle Bolognese

Name: Pappardelle Bolognese
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 2 Tbsp. olive oil; 1 medium yellow onion, finely diced; 2 large carrots, grated or finely diced; 3 ribs celery, finely diced; 8 oz. white mushrooms, grated or finely diced; 3 cloves garlic, minced; 1 lb. ground beef; 1 lb. ground pork; 4 oz. pancetta, diced; 1 tsp. kosher salt, plus more to taste; 1/4 tsp. black pepper; pinch of chili flakes; freshly grated nutmeg; 6 oz. tomato paste; 1/2 cup white wine or red wine; 1, oz. can crushed tomatoes; 2 bay leaves; 1 cup beef broth; 1/4 cup heavy cream; 1/4 cup fresh flat leaf parsley, chopped; 1 lb. pappardelle pasta, cooked; parmesan cheese, for serving

User Reviews

4.8

69 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings
8 servings
Calories
683 kcal
Course
Main Course
Cuisine
Italian

Pappardelle Bolognese

Ulric Williams

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This hearty pappardelle bolognese is made with pancetta, ground beef, and ground pork. It's really easy to bring together and simmered on low for depth of flavor. Serve with big, bouncy pappardelle noodles and a heavy dusting of freshly grated Parmesan cheese.

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Ingredients

Servings

2 Tbsp. olive oil
1 medium yellow onion, finely diced
2 large carrots, grated or finely diced
3 ribs celery, finely diced
8 oz. white mushrooms, grated or finely diced
3 cloves garlic, minced
1 lb. ground beef
1 lb. ground pork
4 oz. pancetta, diced
1 tsp. kosher salt, plus more to taste
1/4 tsp. black pepper
pinch of chili flakes
freshly grated nutmeg
6 oz. tomato paste
1/2 cup white wine or red wine
1, oz. can crushed tomatoes
2 bay leaves
1 cup beef broth
1/4 cup heavy cream
1/4 cup fresh flat leaf parsley, chopped
1 lb. pappardelle pasta, cooked
parmesan cheese, for serving

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Instructions

Heat the oil in a large pot or Dutch oven over medium heat.
Add the onions, carrots ,celery, and mushrooms. Cook until soft, about 6-7 minutes, stirring occasionally. Add the garlic and stir for about another minute.
Add in the ground beef, ground pork and pancetta. Cook until no longer pink, drain any excess grease.
Season with salt, pepper, chili flakes (if using) and a pinch of nutmeg.
Add the tomato paste and stir to coat the veggies and meat. Then add the wine and cook for 1-2 minutes.
Add in the crushed tomatoes, beef broth and bay leaves and stir. Bring to a boil, then reduce to a simmer, with the lid off, for 1 hour. Stir occasionally.
Add in the heavy cream and parsley, add more salt and pepper to taste, and simmer for 30 more minutes.
Remove and discard the bay leaves. Serve over cooked pappardelle pasta. Garnish with parmesan and enjoy!

Notes

Storage: Once brought to room temperature, and stored properly in an air tight container bolognese sauce will last for up to 4 days in the refrigerator. You can also freeze your bolognese that is stored in an air tight container for up to 3 months.

Nutrition Information

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Serving 1serving Calories 683kcal (34%) Carbohydrates 50g (17%) Protein 32g (64%) Fat 38g (58%) Saturated Fat 14g (70%) Polyunsaturated Fat 4g Monounsaturated Fat 17g Trans Fat 1g Cholesterol 146mg (49%) Sodium 523mg (22%) Fiber 4g (16%) Sugar 6g (12%) Vitamin C 9mg (10%) Calcium 74mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 683 kcal

% Daily Value*

Serving	1serving
Calories	683kcal	34%
Carbohydrates	50g	17%
Protein	32g	64%
Fat	38g	58%
Saturated Fat	14g	70%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	17g	85%
Trans Fat	1g	50%
Cholesterol	146mg	49%
Sodium	523mg	22%
Fiber	4g	16%
Sugar	6g	12%
Vitamin C	9mg	10%
Calcium	74mg	7%
Iron	4mg	22%