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Pappardelle Bolognese {Pappardelle Alla Bolognese}

Wide pasta ribbons coated with rich Ragu Alla Bolognese is what Pappardelle Bolognese are all about.

Pappradelle Pasta

You get extra points if you make your own homemade pappardelle 😉

But even if you make it with quality store bought pappardelle you’ll fall in love from the first bite.

Because of wide pasta shape, rich decadent flavor and bright colors this is a perfect meal for the holiday dinner. Easter, Christmas, Thanksgiving or with no particular occasion this pasta will make your dinner truly special.

Bolognese Sauce

As mentioned in Traditional Ragu Alla Bolognese recipe, you can regulate the amount of tomato sauce go from very small quantity (traditional version) to adding more if you want more tomato flavor and creaminess in the sauce.

Pappardelle Bolognese {Recipe}

The secret to making a perfect Bolognese Sauce is long cooking time.

Ground meat cooks pretty fast. And even if you’re tempted to cook the whole thing in 15 minutes, don’t.

Let ragu simmer on very low heat for at least 30 minutes, to open flavors of the meat, herbs and and let all the juices combined.

The result?

Pappardelle Bolognese that are out of these world 😋

Full Recipe

Pappardelle Bolognese {Recipe}

Pappardelle Bolognese {Pappardelle Alla Bolognese}

Wide pasta ribbons coated with rich Ragu Alla Bolognese is what Pappardelle Bolognese is all about!
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Course: Pasta
Cuisine: Italian
Servings: 4


Ragu Sauce

  • ½ lb ground pork
  • ½ lb ground veal
  • 1 small onion chopped
  • 1 small carrot chopped
  • 1 celery stalk chopped
  • ¼ - 1 cup tomato passata
  • ¼ cup white or red dry wine
  • ¼ cup milk
  • Salt pepper to taste
  • Extra virgin olive oil
  • Grated Parmesan cheese for serving


  • In large skillet pan ad a drizzle of extra virgin olive oil, finely chopped onion, carrot and celery stick.
  • Let cook on medium heat for a few minutes without letting the vegetables brown.
  • Add both meats, stir breaking meat with a wooden spoon.
  • Add wine and let the alcohol evaporate.
  • Finally add salt, pepper and tomato sauce. Mix well. Add some water if the sauce feels too dry.
  • Cover ragu with a lid and let simmer on low heat for 30-40 minutes.
  • Check on the sauce occasionally, adding more water if needed.
  • Once the sauce is ready, add milk or alternatively a tablespoon of butter. Simmer for another 5 minutes.
  • In the meantime cook pappardelle in salty boiling water. Cook until ‘al dente’ according to the directions on the package.
  • Mix pappardelle with ragu alla bolognese.
  • Serve hot with freshly grated Parmesan cheese.
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 Pappardelle Bolognese {Recipe}

Confess, your mouth’s already watering, isn’t it? 😉

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