Original Ragù alla Bolognese With Pappardelle
This authentic Ragù alla Bolognese is slow-simmered to perfection, creating a rich and velvety sauce that clings beautifully to wide pappardelle pasta. A true Italian classic!
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Large pot for boiling pasta
- Fine grater for cheese
Ingredients
For the Ragù:
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small onion finely chopped
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 300 g ground beef 80/20 fat ratio
- 200 g ground pork
- 100 g pancetta finely chopped
- 1 cup whole milk
- 1 cup dry white wine
- 1 cup crushed San Marzano tomatoes
- 1 cup beef broth as needed
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp ground nutmeg
For the Pasta:
- 400 g pappardelle pasta
- 1 tbsp salt for pasta water
For Serving:
- Freshly grated Parmigiano-Reggiano
- Fresh basil or parsley optional
Instructions
Prepare the Soffritto
- Heat olive oil and butter in a large pot over medium heat. Sauté onion, carrot, and celery for 10 minutes until soft.
Brown the Meat
- Add pancetta, cook for 3 minutes, then add ground beef and pork. Cook until browned, about 10 minutes.
Deglaze with Wine
- Pour in white wine and let it reduce for 5 minutes, scraping up any browned bits.
Add the Milk and Tomatoes
- Stir in the milk first, then add crushed tomatoes, salt, pepper, and nutmeg.
Slow Simmer
- Reduce heat to low and let the ragù simmer uncovered for 2.5 to 3 hours, stirring occasionally. Add beef broth if needed.
Cook the Pasta
- Boil pappardelle in salted water until al dente. Drain, reserving ½ cup of pasta water.
Toss and Serve
- Add pasta to the sauce, tossing to coat. Serve with Parmigiano-Reggiano and fresh herbs.
Notes
For a richer flavor, use red wine instead of white.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Simmering for at least 3 hours ensures the best depth of flavor.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Simmering for at least 3 hours ensures the best depth of flavor.