Pappardelle with Bolognese Sauce

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Pappardelle with Bolognese Sauce is one of my favorite pasta dishes. The sauce is thick and hearty with lots of meat, both pork and beef, and tons of flavor from white wine and some onion, carrot, and celery. Pure comfort food on a cold winter night.

Papparadelle with Bolognese Sauce

Simmered slowly with white wine and milk, the meat gets super tender.

Papparadelle with Bogoneses Sauce


In fact, the meat and liquid ingredients just kind of unify into one, creating a super thick and flavorful sauce. Typically, red wine would be used in a Bolognese Sauce and I’m sure this sauce would taste just as good, and probably even more robust if you used red wine.

Papparadelle with Bolognese Sauce

Pappardelle is the perfect pasta to pair with this Bolognese Sauce. It is substantial enough to stand up to a rich, thick sauce.

Even though I’ve checked at least 10 times, I feel certain I spelled pappardelle wrong at least once. It’s making me feel like I have OCD! I wish pasta names weren’t so hard to spell.


Papparadelle with Bolognese

This recipe serves four, but you will have leftover sauce. It freezes very well.

Papparadelle with Bolognese

Papparadelle with Bolognese Sauce

Pappardelle with Bolognese Sauce

Course: Main Dish
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 35 minutes
Servings: 4
Calories: 737kcal
Author: Christin Mahrlig
Pappardelle with Bolognese Sauce is a rich and hearty pasta meal. The sauce is made with both pork and beef and flavored with wine.
Print Recipe


  • 1 large white onion, quartered
  • 1 small carrot, cut into 4 pieces
  • 1 celery rib, cut into 4 pieces
  • 1/3 cup extra-virgin olive oil
  • 1 pound ground chuck
  • 1/2 pound ground pork
  • 2 teaspoons table salt
  • 1 cup whole milk
  • 1/3 cup white wine
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can tomato puree
  • 1 teaspoon sugar
  • 1 1/2 cups water
  • 1 pound pappardelle
  • freshly grated parmesan cheese
  • 1/4 cup fresh basil


  • Place onion, carrot, and celery in a food processor and pulse until in small pieces. Set aside.
  • Heat a large saucepan over medium-high heat. Add olive oil and onion, carrot, celery mixture. Saute for 3 minutes.
  • Add ground chuck and pork and break up as much as possible. Sprinkle with salt and add milk. Cook until milk is reduced and meat starts to sizzle, 10 to 15 minutes. (It took at LEAST 15 minutes for me.)
  • Mix in wine and continue to cook until wine reduces by half. Reduce heat to simmer and add tomato paste. Stir in completely.
  • Add tomato puree, sugar, and water and mix well. Cover and simmer over low heat for 1 hour. Stir often. Add more water if sauce gets too thick.
  • Cook pasta according to package directions. Pour into a large serving bowl, mix in sauce, top with grated parmesan and basil.


Calories: 737kcal

Recipe Source: adapted from Cristina Ferrare

Also try this Italian Sausage Rigatoni

Disclosure: This post may contain affiliate links.

14 thoughts on “Pappardelle with Bolognese Sauce

  1. Try adding 1 or 2 ground cloves (Or a whole;as in the spice) and dash of cinnamon And 1 tsp of pepper and no water or sugar Trust me. You’ll die and thought you went to heaven.

  2. I made this substituted ground chicken for beef and used hot Italian sausages, used anchovies and some of the anchovy oil and red wine. It was amazing!

  3. Wow, I am definitely craving for big plate of pasta now! This looks incredible, Christin! I love that you used pappardelle too, they are my favorite 🙂

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