Homemade Pappardelle Bolognese
Try this Homemade Pappardelle Bolognese if you are in the mood for a hearty pasta meal. This tasty meat sauce is made with three types of ground meat—lamb, pork, and beef—along with fresh vegetables, a little red wine, and creamy milk. Whether you’re having a quiet night at home, a romantic dinner, or just treating yourself, this recipe is the perfect comfort food. It’s great for sharing with family or friends. Even if you’re new to cooking, this dish is sure to impress!
A Brief History of Bolognese Sauce for Homemade Pappardelle Bolognese
Ragù alla Bolognese, which originated in the 18th century, is a slow-cooked, meat-based sauce that represents the traditional cooking of Northern Italy. Unlike the tomato-heavy marinara often linked to Italian-American cuisine, Bolognese focuses on creating a balance of rich and savory flavors using ground meats, a mix of aromatic vegetables, and small amounts of wine and milk. Tomatoes are used lightly, adding to the flavor rather than overpowering it. This careful cooking process results in a sauce that is hearty, smooth, and full of depth—very different from the brighter, tangier taste of marinara.
The secret to this classic dish lies in slow cooking and finding the right balance between the ingredients. To protect its authenticity, the Italian Academy of Cuisine officially documented the recipe in 1982. While modern versions vary, the essence of Bolognese remains its straightforward and flavorful preparation.
Why Use Three Types of Meat for Homemade Pappardelle Bolognese?
The secret to a truly flavorful Bolognese sauce lies in the blend of three ground meats: lamb, pork, and beef. Each brings something special to the table:
- Beef adds a hearty and savory base.
- Pork brings a touch of sweetness and richness.
- Lamb lends an earthy, slightly bold flavor that enhances the sauce’s depth.
This combination creates a balanced, complex flavor that’s far more satisfying than using just one type of meat.
In conclusion
The joy of slow cooking, simple ingredients, and rich traditions come together beautifully in this homemade Pappardelle Bolognese. With its trio of flavorful meats, fresh vegetables, and the perfect balance of wine and tomatoes, every bite is packed with irresistible flavor. Whether you’re preparing it for a special gathering or enjoying a quiet night in with family, this dish is sure to impress. So gather your ingredients, take your time, and create this classic Italian favorite at your own pace. Buon appetito!
Homemade Pappardelle Bolognese
Equipment
- 1 Large pot or Dutch oven (for the sauce)
- 1 cooking pot (to cook pasta)
- 1 Saucepan (to mix pasta and meat sauce)
Ingredients
- 1 lb. ground beef
- 1.25 lbs. ground pork
- 0.75 lbs. ground lamb
- 6-8 celery stalks chopped
- 6-8 large carrots chopped
- 1 onion diced
- 2 cups red wine
- 24 oz tomato passata strained tomatoes
- 1 can peeled tomatoes crushed
- 3 oz tomato paste
- 1 cup whole milk
- Salt and pepper to taste
- Freshly grated Parmigiano Reggiano for topping
- 1 lb. pappardelle pasta
Instructions
- Gather Ingredients: Collect all ingredients before you begin to ensure a smooth cooking process.
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-5 minutes until softened and fragrant. Stir in the chopped celery and carrots, cooking for another 5 minutes while stirring occasionally.
- Add Red Wine: Pour in 1 cup of red wine. Cook for about 10 minutes to let the alcohol evaporate and allow the flavors to deepen.
- Cook the Meat: Add the ground beef, pork, and lamb to the pot. Stir well to combine, breaking up the meat as it cooks. Season with salt and pepper. Pour in another ½ cup of red wine and cook for 10 minutes to reduce.
- Add Tomatoes: Mix in the tomato paste, canned peeled tomatoes (crushed by hand), and passata. Rinse out the passata container with 1 cup of water and add it to the pot. Stir everything together and bring to a boil.
- Simmer the Sauce: Cover the pot and lower the heat to a gentle simmer. Cook for 1 hour, then remove the lid and simmer uncovered for an additional 1-2 hours. Stir occasionally to prevent sticking. Note: Skim off excess oil from the surface as needed. Note: Taste and adjust seasoning with more salt and pepper if necessary.
- Add Milk: Stir in the whole milk and bring the sauce to a gentle boil. Lower the heat and let it simmer for a few more minutes, stirring occasionally to ensure a smooth, creamy consistency.
- Cook the Pasta: Cook pappardelle in salted water until al dente. Reserve ½ cup of pasta water.
- Combine pasta and meat sauce : Add the cooked pasta to the sauce and toss to coat. If needed, add a splash of the reserved pasta water to loosen the sauce and help it cling to the noodles.
- Serving: Serve hot, topped with freshly grated Parmigiano Reggiano.
Video
Notes
- Slow Cook for Rich Flavor: Authentic Bolognese takes time. Let the sauce simmer gently for 2-3 hours, allowing the flavors to fully develop. Stir occasionally to prevent it from sticking or burning.
- Skim Excess Oil: As the sauce cooks, use a spoon to skim the oil that rises to the top. This keeps the sauce balanced without losing any of the delicious flavors underneath.
- Save Pasta Water: Don’t forget to save some starchy pasta water. Adding a splash when mixing the pasta with the sauce helps create a smooth, creamy texture that coats the noodles beautifully.
This Pasta Bolognese is absolutely mouthwatering! The rich, hearty sauce pairs perfectly with the pasta, and every bite is packed with flavor. Thank you for sharing such a comforting and delicious recipe!