Description
Classic Beef Bolognese with Pappardelle
A rich and hearty Bolognese sauce served over wide, velvety pappardelle pasta for the ultimate Italian comfort dish. Perfect for a cozy dinner!
Ingredients
For the Sauce:
1 lb (450g) ground beef or a mix of beef and pork
2 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/2 cup red wine
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1/2 cup whole milk or heavy cream
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
Fresh Parmesan cheese, grated
For the Pasta:
12 oz (340g) pappardelle or any wide pasta
Salt for boiling water
Instructions
Prepare the Sauce Base:
Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté until softened, about 5 minutes.
Add garlic and cook for another minute until fragrant.
Cook the Meat:
Add ground beef (or beef and pork mix) to the pot. Cook until browned, breaking up any clumps. Season with salt and pepper.
Deglaze with Wine:
Pour in the red wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
Simmer the Sauce:
Stir in crushed tomatoes, tomato paste, oregano, and basil. Reduce heat to low and let it simmer gently for at least 30 minutes (or up to 2 hours for deeper flavor). Stir occasionally.
Finish with Milk:
Stir in milk or cream during the last 10 minutes of cooking to give the sauce a creamy richness. Adjust seasoning with salt and pepper.
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente. Drain and set aside.
Combine and Serve:
Toss the pasta with the sauce or serve the sauce ladled generously over the pasta. Garnish with freshly grated Parmesan and cracked black pepper.
Enjoy!
This authentic Bolognese pairs beautifully with a glass of red wine and crusty bread. Buon appetito!
Step-by-Step Guide
1. Soften the Soffritto: In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, carrot, and celery (the “soffritto”) with a pinch of salt. Cook, stirring frequently, for 8-10 minutes until very soft and sweet, but not browned.
2. Brown the Meat Thoroughly: Increase heat to medium-high. Add the ground meat, breaking it apart. Let it sit undisturbed for a few minutes to develop a proper brown crust before stirring. This builds foundational flavor.
3. Deglaze and Reduce: Add the red wine, scraping the bottom of the pot. Let it simmer vigorously until the wine is almost completely evaporated.
4. The Long Simmer: Add crushed tomatoes, tomato paste, and herbs. Bring to a bare simmer (small bubbles). Partially cover and cook on the lowest heat for at least 1.5 hours, stirring occasionally. The sauce will darken and thicken.
5. Final Enrichment: Stir in the milk or cream and cook for an additional 10 minutes. This step mellows the acidity and adds silkiness.
6. Cook and Combine Pasta: Boil pappardelle in well-salted water. Reserve 1/2 cup of pasta water before draining. Toss the drained pasta with the sauce, adding pasta water a little at a time to help the sauce cling.
Serving Suggestions
Serve the sauced pappardelle in wide, shallow bowls. Garnish generously with freshly grated Parmigiano-Reggiano and a crack of black pepper. Accompany with a simple arugula salad dressed with lemon and olive oil to cut the richness, and offer crusty bread for mopping up every last bit of sauce.
How-to Summary
Create a flavorful soffritto base, brown the meat well, deglaze with wine, and simmer the sauce slowly for at least 90 minutes. Finish with dairy for richness, then toss with al dente pappardelle and a splash of pasta water to emulsify. Top with Parmesan.
Frequently Asked Questions
Can I make Bolognese ahead of time? Yes, it tastes even better the next day. Cool completely, store covered in the fridge for up to 3 days, or freeze for 3 months. Reheat gently.
What’s the best wine to use? Use a dry red wine you enjoy drinking, like a Sangiovese, Chianti, or Merlot. Avoid “cooking wine.”
Why add milk or cream? The dairy proteins help tenderize the meat and its fat rounds out the tomato’s acidity, creating a smoother, more balanced sauce.
Can I use a different pasta? While pappardelle is classic, any substantial pasta shape like tagliatelle, fettuccine, or rigatoni works well to hold the hearty sauce.
Is it okay to skip the wine? You can, but you’ll miss a layer of complexity. Substitute with an equal amount of beef broth and a teaspoon of red wine vinegar added at the end.
Common Mistakes to Avoid
- Rushing the Soffritto: Undercooked vegetables leave a raw, sharp flavor. Cook them until truly soft.
- Stewing Instead of Browning the Meat: Crowding the pot steams the meat grey. Brown in batches if needed for proper caramelization.
- Simmering at Too High a Heat: A rapid boil will make the sauce taste harsh and can scorch it. A gentle, lazy bubble is key.
- Skipping the Pasta Water: The starchy water is essential for creating a silky, cohesive sauce that coats each noodle.
Conclusion
Authentic Bolognese is less about speed and more about the slow, patient development of deep, savory flavors. By following these steps—taking time with the base, browning properly, and allowing a long, gentle simmer—you transform simple ingredients into a profoundly comforting and impressive dish. It’s a celebration of foundational cooking techniques that yields a timeless classic perfect for sharing.