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.

Pappardelle Bolognese: Ultimate 9-Step Rich & Hearty Recipe

Pappardelle Bolognese That Melts in Your Mouth

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This rich and comforting pappardelle bolognese features wide pasta ribbons coated in a savory slow-cooked meat sauce. It’s the perfect pasta dinner for a cozy night in.

Author: Emily Parker
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

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

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Instructions

1. Pulse onion, carrot, and celery in a food processor until finely chopped.
2. Heat oil in a Dutch oven. Brown the beef with a pinch of salt for 6 minutes. Remove and set aside.
3. In the same pot, sauté the vegetables until soft and starting to stick, about 8 minutes.
4. Add the beef back in and break into small bits using a wooden spoon.
5. Stir in tomato paste, bay leaf, and nutmeg. Cook for 5 minutes while mixing.
6. Pour in chicken broth and milk. Stir well and reduce to a low simmer.
7. Cook uncovered for 2 to 2.5 hours until thickened, adding more broth if needed.
8. Boil pappardelle 2 minutes less than package directions. Reserve pasta water.
9. Transfer pasta into sauce with 1 cup pasta water and Parmesan. Stir and simmer 2 minutes.
10. Taste, season with salt, and serve hot.

Notes

Simmer the sauce low and slow for deep flavor.
Use fresh Parmesan for best results.
Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 640
Sugar: 7g
Sodium: 550mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 36g
Cholesterol: 90mg

Find it online: https://www.flavourrecipe.com/pappardelle-bolognese/