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Homemade bolognese with pappardelle up close on a plate
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5 from 3 votes

Beef Bolognese Sauce with Pappardelle

My family loves my Beef Bolognese Sauce with Pappardelle, and I know yours will, too. Seasoned ground beef cooked in a hearty bolognese ragu served over thick pappardelle pasta, ready to cook with just 20 minutes of prep.
Prep Time20 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 50 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: beef bolognese recipe, beef bolognese sauce, beef pappardelle, bolognese recipe
Servings: 8
Calories: 652kcal

Equipment

Ingredients

  • ¼ cup unsalted butter ½ stick
  • 1 medium onion finely diced
  • 2 large carrots peeled and finely diced
  • 2 large celery stalks finely diced
  • 3 cloves garlic minced
  • 1 Tablespoon tomato paste
  • 4 ounces pancetta diced
  • ¾ pound ground beef
  • ¾ pound ground pork
  • 1 cup dry white wine
  • 2 cups whole milk
  • 1 cup low-sodium stock chicken or beef
  • 28 ounce whole tomatoes peeled San Marzano tomatoes and their liquid; tomatoes can be crushed by hand or cut up
  • 2 bay leaves
  • ¼ cup flat leaf parsley chopped
  • kosher salt
  • black pepper freshly ground
  • 1 pound pappardelle pasta cooked according to package instructions

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

  • Melt butter in a large pot or dutch oven over medium-high heat. Add carrot, onion, celery, garlic, tomato paste, and 1 teaspoon salt.
    ¼ cup unsalted butter, 1 medium onion, 2 large carrots, 2 large celery stalks, 3 cloves garlic, 1 Tablespoon tomato paste, kosher salt
  • Saute, stirring frequently, for five minutes or so. If the onion or garlic begins to brown, reduce the heat. Add pancetta, stirring frequently, and continue to cook until the vegetables are soft.
    4 ounces pancetta
  • Add beef and pork a third at a time. Allow most of the liquids to evaporate before adding more. Cook, stirring frequently, until meat is browned. No parts of the beef or pork should be pink, and the liquid should be evaporated.
    ¾ pound ground beef, ¾ pound ground pork
  • Deglaze the pot with white wine. Scrape up brown bits from the bottom of the pan and lower the heat. Add milk, broth, tomatoes, 1 teaspoon salt, and a crack of black pepper. Bring to a boil.
    1 cup dry white wine, 2 cups whole milk, 1 cup low-sodium stock chicken, 28 ounce whole tomatoes, kosher salt, black pepper freshly ground
  • In the final few minutes of cook time, prepare the pappardelle pasta according to package instructions.
    1 pound pappardelle pasta
  • Turn heat to lowest possible setting and simmer, adding bay leaves and parsley. Simmer on low, half-covered, for four hours, stirring occasionally. Once four hours is up, remove bay leaves. If the sauce has not completely thickened, increase the heat and simmer another 15 to 30 minutes without the lid.
    ¼ cup flat leaf parsley, 2 bay leaves
    Grating cheese on top of pappardelle pasta with beef bolognese sauce on a plate

Notes

  • If you want to make beef bolognese sauce ahead of time, let the sauce cool before cooking the pasta and transfer to an airtight container in the fridge. Reheat in a pot once ready to use. This bolognese ragu can be made three days ahead of time and stores for up to 5 days in the refrigerator or 3 months in the freezer.

Nutrition

Calories: 652kcal | Carbohydrates: 53g | Protein: 28g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 139mg | Sodium: 380mg | Potassium: 876mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3725IU | Vitamin C: 15.5mg | Calcium: 166mg | Iron: 3.9mg