Pappardelle Ragu Alla Bolognese Sauce Recipe

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Authentic Italian Pappardelle Ragu Alla Bolognese sauce over wide egg noodles, topped with pocket soy creamy burrata and ricotta cheese. The only meat sauce recipe you’ll ever need. 

Pappardelle Ragu alla Bolognese Recipe

|  photy by MihaMatei.com | Food Style by Florentina |

Pappardelle alla Bolognese

Bologna or Bologna la Grassa, the home to Ragu alla Bolognese, heavenly lasagna, Parmigiano Reggiano and Prosciutto di Parma. It’ where good food has permanent residency and where Lasagna al Forno and Bolognese reign over the land.

Every household in Bologna has its own variation of the classic slow simmered meat sauce. So I figured that a rainy chilly day as today would be the perfect day to share my own. Because in the middle of winter, there isn’t anything much more comforting than a steaming bowl of pappardelle under your nose.

I will say though, this is one meal that can’t be rushed, so please take your time planning ahead and making it. Plan it for your day off and give it a good 4 to 6 hours on the stop top.

Whaat? How many hours you say? Yes! You read that correctly and you’ll thank me later. Besides, what an amazing way to warm up your home as well!

Pappardelle Ragu alla Bolognese Recipe

Ingredient Tips

  • The pappardelle pasta noodles are suggested in this recipe because of the wide long cut noodle’s ability to hold up to such a thick sauce. However, any large pasta with ridges will work just fine: rigatoni, lumache etc..
  • For Serving I like to add pockets of creamy burrata cheese or spoonful of fresh ricotta on top. I love the temperature contrast of hot and cold and the fresh soft texture of the burrata balancing the comforting long simmered taste of the sauce.

More Italian Recipes

Pappardelle Ragu alla Bolognese Recipe

Pappardelle Ragu Alla Bolognese Recipe
5 from 4 votes

Pappardelle Ragu Alla Bolognese Sauce Recipe

The best Italian Ragu Alla Bolognese sauce over wide pappardelle egg noodles, topped with pockets of creamy burrata and ricotta cheese!
Print Recipe
Prep Time:20 minutes
Cook Time:6 hours
Total Time:6 hours 20 minutes

Ingredients

Instructions

  • Heat up the olive oil and butter in a large enameled cast iron pot. Add the red pepper flakes and onion with a pinch of sea salt. Saute until translucent.
  • Stir in the chopped liver ( strongly recommended, the flavors are to die for ) and let cook for 5 minutes then mix in the diced carrots and celery. Allow everything to cook together for another 5 minutes.
  • Add the garlic and the ground meat to the pot and break it up with the side of a wooden spoon. Cook until no longer pink, then add the tomato paste and the wine.
  • Allow to simmer until the wine has evaporated, about 5 minutes. Add the milk and cook another 5 minutes until evaporated.
  • Crush the tomatoes with your hands and add them to the pot together with the bay leaves and the sea salt. Partially cover with a lid and bring to a slow simmer.
  • Allow to cook for about 4 to 5 hours stirring often and adding about half a cup of water ever so often if to keep the sauce from drying out.
  • After 5 hours and once the sauce has the desired consistency ( you want a nice thick sauce ), adjust seasonings, remove from heat and grate in some of the nutmeg.
  • Stir and serve on top of your perfectly cooked tagliatelle or pappardelle with a nice sprinkling of freshly grated parmigiano reggiano .
  • Cook the pasta al dente, following the instructions on the package. Reserve 1 cup of the pasta water just in case you need to add some to the sauce. Remember, your pasta water should taste like sea water, so be generous with the sea salt.
  • Serve the ragu sauce on top of the pasta topped with the burrata pockets and sprinkled with some torn basil leaves.

Nutrition

Calories: 1058kcal | Carbohydrates: 63g | Protein: 54g | Fat: 62g | Saturated Fat: 25g | Cholesterol: 257mg | Sodium: 777mg | Potassium: 881mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5335IU | Vitamin C: 7.7mg | Calcium: 508mg | Iron: 6.4mg
Course: Main
Cuisine: Italian
Servings: 6
Calories: 1058kcal
Author: Florentina

 

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36 Comments

  1. I am looking forward to trying this. I was just copying and you mention garlic but I don’t see it in the recipe…How much would you use ? Thanks

  2. I’m puzzled what this means:

    “2 in X 28 Oz whole San Marzano tomatoes tomato puree”

    What is “in” and is that 2 cans each of SM whole tomatoes and puree?
    Evidently, nobody else had a problem with this just me (sorry!) — but can you explain to me?

    I’ve looked up several recipes and your recipe is the one I want to make!

    Thanks, Mary

    1. Hi Mary 🙂 You’ll need 2 cans 28oz each of San Marzano tomatoes. The “in” was just an error generated by the recipe plugin when we switched to the new format. Enjoy the recipe, let me know how it turns out ~ Florentina

  3. You are SO RIGHT, Florentine, in that every family in Italy, especially in Northern Italy, and the Emilia-Romagna region, has their own version of this classic Bolognese sauce recipe. I have been preparing my centuries old family recipe and would like to try your recipe too! Grazie mille for sharing.
    Ciao,
    Roz Corieri Paige