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Original Ragù alla Bolognese With Pappardelle

This authentic Ragù alla Bolognese is slow-simmered to perfection, creating a rich and velvety sauce that clings beautifully to wide pappardelle pasta. A true Italian classic!
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 480 kcal

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Large pot for boiling pasta
  • Fine grater for cheese

Ingredients
  

For the Ragù:

  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 10.5 oz / 300g ground beef 80/20 fat ratio
  • 7 oz /200g ground pork
  • 3.5 oz /100g pancetta finely chopped
  • 1 cup whole milk
  • 1 cup dry white wine
  • 1 cup crushed San Marzano tomatoes
  • 1 cup beef broth as needed
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp ground nutmeg

For the Pasta:

  • 14 oz /400g pappardelle pasta
  • 1 tbsp salt for pasta water

For Serving:

  • Freshly grated Parmigiano-Reggiano
  • Fresh basil or parsley optional

Instructions
 

  • Prepare the Soffritto - Heat olive oil and butter in a large pot over medium heat. Sauté onion, carrot, and celery for 10 minutes until soft.
  • Brown the Meat - Add pancetta, cook for 3 minutes, then add ground beef and pork. Cook until browned, about 10 minutes.
  • Deglaze with Wine - Pour in white wine and let it reduce for 5 minutes, scraping up any browned bits.
  • Add the Milk and Tomatoes - Stir in the milk first, then add crushed tomatoes, salt, pepper, and nutmeg.
  • Slow Simmer - Reduce heat to low and let the ragù simmer uncovered for 2.5 to 3 hours, stirring occasionally. Add beef broth if needed.
  • Cook the Pasta - Boil pappardelle in salted water until al dente. Drain, reserving ½ cup of pasta water.
  • Toss and Serve - Add pasta to the sauce, tossing to coat. Serve with Parmigiano-Reggiano and fresh herbs.

Notes

For a richer flavor, use red wine instead of white.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Simmering for at least 3 hours ensures the best depth of flavor.
Keyword Authentic Bolognese, Best Bolognese Recipe, classic Italian sauce, Italian Meat Sauce, Pasta Bolognese, Ragù alla Bolognese, Slow-Cooked Meat Sauce, Traditional Bolognese