Homemade Pappardelle Bolognese
Looking for a hearty and satisfying pasta dinner? This Homemade Pappardelle Bolognese has everything you crave! Packed with ground beef, pork, and lamb, along with fresh veggies, red wine, and creamy milk, this rich meat sauce is simmered to perfection. It’s ideal for family meals, cozy date nights, or whenever you’re in the mood for a little comfort on your plate.
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.
Nutrition
Calories: 1500kcal