Pappardelle Bolognese That Melts in Your Mouth

Name: Pappardelle Bolognese That Melts in Your Mouth
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: 1 medium white onion, peeled; 1 medium carrot, peeled; 1 stalk celery; 3 tablespoons olive oil; 1 pound ground beef (20% fat); 1/3 cup tomato paste; 1 bay leaf; Pinch of ground nutmeg; 2 cups chicken broth; 1 cup whole milk; 1 pound pappardelle pasta; 1/2 cup freshly grated Parmesan cheese; Salt to taste

BY Emily Parker July 4, 2025

Pappardelle bolognese pasta with rich meat sauce

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Pappardelle Bolognese is one of those dishes that instantly brings comfort, depth, and soul to your dinner table. In this article, we’ll break down how to make the most flavorful version from scratch, including traditional tips, lesser-known variations like pappardelle bolognese bianco, and modern takes including short ribs. Whether you’re curious about the ingredients, ideal pasta pairings, or how this dish differs from a classic meat sauce, we’ve got you covered. If you’re a pasta lover who enjoys bold, slow-simmered flavors, you’re in for something special.

Table of Contents

A Dish That Grew Up With Me

Hi, I’m Emily Parker from FlavourRecipe. My love for pappardelle bolognese began in my aunt’s kitchen. I still remember helping her stir the pot, waiting as the rich aroma slowly filled the air. That sauce was built on time, care, and everyday ingredients that became something deeply satisfying.

Now, it’s one of my go-to meals when I want something hearty but elegant. Readers who loved my mushroom pappardelle often ask for this meatier classic. It’s comfort in a bowl.

What Makes Pappardelle Bolognese Special

This isn’t just meat sauce. Pappardelle bolognese is deeply layered, starting with a blend of finely chopped onion, carrot, and celery. It simmers slowly with tomato paste and warm spices until it becomes a thick, flavorful sauce that clings to every ribbon of pasta. The wide strands of pappardelle pasta are perfect for catching every bite.

How to Make Pappardelle Bolognese at Home

Classic Ingredients, Full Flavor

When you make pappardelle bolognese at home, the ingredients don’t need to be fancy — just fresh and balanced. The recipe begins with finely chopped onion, carrot, and celery. Olive oil brings out their natural sweetness, and ground beef gives the sauce body. Tomato paste and nutmeg add richness, while chicken broth and milk soften the flavors into something deeply satisfying.

This pappardelle bolognese uses pantry staples, but it transforms into something truly special with slow cooking. The secret is to let everything simmer gently until the sauce thickens and clings to each ribbon of pasta.

Here’s what you’ll need:

1 medium white onion, peeled
1 medium carrot, peeled
1 stalk celery
3 tablespoons olive oil
1 pound ground beef (20% fat)
1/3 cup tomato paste
1 bay leaf
A pinch of ground nutmeg
2 cups chicken broth
1 cup whole milk
1 pound pappardelle pasta
1/2 cup freshly grated Parmesan cheese
Salt to taste

Step-by-Step Cooking Method

Start your pappardelle bolognese by pulsing onion, carrot, and celery in a food processor until finely chopped.
Heat olive oil in a Dutch oven and brown the beef with a pinch of salt. Cook for 6 minutes, then remove the beef and wipe the pot.
Sauté the vegetables in the same pot for 8 minutes until soft and slightly sticky.
Return the beef to the pot, break it into small bits, and stir well.
Mix in tomato paste, bay leaf, and nutmeg. Cook for 5 minutes, stirring often.
Add chicken broth and milk. Stir and reduce to a low simmer. Cook uncovered for 2 to 2.5 hours until thick. If it gets too thick too early, add extra broth.
While the sauce finishes, cook pappardelle in salted boiling water until slightly undercooked.
Transfer the pasta to the sauce, along with 1 cup of pasta water and Parmesan. Simmer everything together for 2 minutes.
Taste and adjust seasoning. Your pappardelle bolognese is now ready to serve.

Few dishes feel as rewarding to make as pappardelle bolognese. It’s rich, satisfying, and just as comforting as our mushroom pappardelle, but with a meat-forward depth that makes it perfect for dinner guests or cozy nights in.

Variations of Pappardelle Bolognese You’ll Want to Try

Pappardelle Bolognese Bianco

If you’ve never heard of pappardelle bolognese bianco, you’re in for a treat. This version skips tomato paste altogether, focusing instead on a creamier, lighter sauce. The base is built from finely sautéed onions, celery, and carrots, followed by ground beef and milk. A touch of nutmeg adds subtle warmth. While it’s more delicate than the classic red version, it still delivers that slow-cooked depth that makes bolognese unforgettable.

Many people pair this white sauce with homemade or fresh egg pasta. Its smooth, velvety texture clings beautifully to wide noodles, offering a comforting change of pace. If you’re already a fan of traditional styles, this lighter approach is worth making next time you want something a little different yet familiar.

Pappardelle Bolognese Burtons

The phrase pappardelle bolognese Burtons often refers to restaurant-inspired versions, particularly those known for their rich, meaty sauces. These are typically thicker than homemade recipes and may include additional herbs or spice blends to create a deeper, more robust taste.

If you love bold flavors, try seasoning your sauce with a pinch of dried thyme or basil during the final simmer. While this isn’t a traditional step, it mirrors the extra punch you’d expect from a restaurant-quality bolognese. For those who already explored dishes like our pappardelle pasta, this variation is a flavorful next step.

Whether you’re making it for Sunday dinner or a dinner party, this hearty spin on pappardelle bolognese brings something special to the table.

Hearty Twists on Pappardelle Bolognese

Pappardelle with Bolognese Sauce

Pappardelle with bolognese sauce is the classic match — wide, flat noodles that soak up rich, slow-cooked meat sauce like nothing else. This pasta shape isn’t just traditional, it’s functional. Its surface clings to every bit of sauce, delivering a full-flavor bite each time. If you’ve tried thinner noodles like spaghetti or linguine and found them too slippery, pappardelle is the upgrade you didn’t know you needed.

Whether you’re using freshly made or store-bought pasta, cooking it just shy of al dente before tossing it with the sauce is key. Let the final simmer happen in the pan, allowing the flavors to meld and the sauce to coat every strand. Many readers first discover this approach through our mushroom pappardelle recipe and then apply it to richer sauces like bolognese.

This pairing is so iconic that it’s often found in traditional Italian restaurants, but making it at home lets you control every element, from salt level to thickness.

Pappardelle Bolognese Short Ribs

If you’re looking to elevate your next pasta night, pappardelle bolognese short ribs is the answer. In this variation, slow-braised beef short ribs replace ground meat, creating a deeply rich sauce with tender, fall-apart texture. Once the ribs are cooked down, the meat is shredded and mixed back into the sauce. It’s a labor of love, but the result is an incredibly satisfying dish.

This version is ideal for special occasions, or when you want something impressive yet still homey. Serve it with freshly grated Parmesan and warm crusty bread, and your guests will be asking for seconds.

Conclusion

Pappardelle bolognese is more than just pasta with sauce — it’s a dish built on time, care, and deep flavor. From the classic slow-simmered version to lighter or richer variations like bianco and short ribs, there’s a style for every craving. What makes this dish unforgettable is how it transforms simple ingredients into something bold and comforting. Whether you’re new to making bolognese or perfecting your favorite method, this recipe brings joy to every bite.

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FAQs About Pappardelle Bolognese

What is pappardelle bolognese made of?

Pappardelle bolognese is made with wide, flat noodles and a rich meat sauce. The sauce typically includes ground beef, onion, carrot, celery, tomato paste, broth, milk, and a pinch of nutmeg. Everything simmers slowly to create a deep, savory flavor. Parmesan cheese and pappardelle pasta finish it off for a comforting, complete dish.

What is the difference between meat sauce and bolognese?

Meat sauce is often quicker and tomato-heavy, while bolognese is more refined and layered. Bolognese uses less tomato and adds ingredients like milk or cream to round out the flavor. It also relies on a longer cook time, developing richness over hours rather than minutes. That’s why pappardelle bolognese feels more like a meal and less like a topping.

What kind of pasta is pappardelle?

Pappardelle is a broad, flat ribbon-like pasta, usually made with eggs and flour. Its wide shape makes it perfect for thick sauces like bolognese. It holds sauce well and adds a hearty, chewy bite to the meal. If you love pastas that grab flavor in every fold, this one’s a must-try. Learn more in our pappardelle pasta guide.

What pasta is best for bolognese sauce?

Pappardelle is widely considered the best pasta for bolognese sauce. Its large surface area captures thick sauces beautifully. While you can use tagliatelle or fettuccine in a pinch, nothing matches how well pappardelle bolognese comes together with its signature noodle. The texture and size create a balanced bite in every forkful.

Nutrition Disclaimer: The nutrition information provided in the Recipe card is an estimate only.For the most accurate results, please calculate the values yourself using your preferred nutrition calculator.