Pappardelle Bolognese {Recipe}
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Pappardelle Bolognese {Pappardelle Alla Bolognese}

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