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Pappardelle Bolognese with Pancetta and Rich Tomato Sauce Recipe

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4 from 6 reviews

This hearty Pappardelle Bolognese is a rich and savory Italian classic made with a combination of pancetta, ground beef, and ground pork. Slow-simmered to develop deep flavors, this dish features a luscious tomato-based sauce enhanced with aromatic vegetables, wine, and a touch of cream. Served over wide, tender pappardelle pasta and topped with freshly grated Parmesan cheese, it makes a comforting and satisfying meal perfect for family dinners or special occasions.

  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings

Ingredients

Vegetables and Aromatics

  • 2 Tbsp. olive oil
  • 1 medium yellow onion, finely diced
  • 2 large carrots, grated or finely diced
  • 3 ribs celery, finely diced
  • 8 oz. white mushrooms, grated or finely diced
  • 3 cloves garlic, minced

Meats

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 4 oz. pancetta, diced

Seasonings and Spices

  • 1 tsp. kosher salt, plus more to taste
  • 1/4 tsp. black pepper
  • Pinch of chili flakes
  • Freshly grated nutmeg, to taste

Tomato and Liquids

  • 6 oz. tomato paste
  • 1/2 cup white wine or red wine
  • 1 (28 oz.) can crushed tomatoes
  • 1 cup beef broth
  • 2 bay leaves
  • 1/4 cup heavy cream

Fresh Herbs and Garnishes

  • 1/4 cup fresh flat leaf parsley, chopped
  • 1 lb. pappardelle pasta, cooked according to package instructions
  • Parmesan cheese, for serving

Instructions

  1. Prepare the base vegetables: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion, grated carrots, celery, and grated mushrooms. Cook these vegetables until they become soft and fragrant, about 6 to 7 minutes, stirring occasionally to prevent sticking. Stir in the minced garlic and cook for an additional minute to release its aroma.
  2. Cook the meats: Add the ground beef, ground pork, and diced pancetta to the pot. Cook the mixture until the meat is no longer pink, breaking it up as it cooks. Drain off any excess grease to keep the sauce from becoming too oily.
  3. Season and build flavor: Season the meat and veggies with 1 teaspoon kosher salt, 1/4 teaspoon black pepper, a pinch of chili flakes for a bit of heat, and freshly grated nutmeg. Stir to combine all the seasonings evenly throughout.
  4. Add tomato paste and wine: Stir in the 6 ounces of tomato paste, coating the meat and vegetables evenly. Pour in 1/2 cup of white or red wine and let it cook for 1 to 2 minutes to reduce slightly and deepen the flavor.
  5. Add tomatoes, broth, and bay leaves: Pour in the canned crushed tomatoes, 1 cup beef broth, and add 2 bay leaves. Stir everything together, bring the sauce to a boil, then reduce the heat to a gentle simmer. Keep the pot uncovered and let it simmer for 1 hour, stirring occasionally to prevent sticking and allow the flavors to meld.
  6. Finish the sauce: After simmering, stir in 1/4 cup heavy cream and the chopped fresh parsley. Taste the sauce and adjust the salt and pepper as needed. Continue to simmer for an additional 30 minutes uncovered to thicken and harmonize the flavors.
  7. Serve: Remove and discard the bay leaves. Spoon the rich Bolognese sauce over cooked pappardelle pasta. Generously sprinkle freshly grated Parmesan cheese on top before serving. Enjoy this comforting and flavorful meal!

Notes

  • For best results, simmer the sauce gently and avoid boiling vigorously to develop rich depth of flavor.
  • You can substitute ground veal or turkey for pork if preferred, though it will slightly change the flavor.
  • Serve with a side of garlic bread or a simple green salad for a complete meal.
  • Leftover sauce keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.
  • If you prefer a thicker sauce, continue to simmer uncovered to reduce further before serving.
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://avascooking.com/pappardelle-bolognese-with-pancetta-and-rich-tomato-sauce-recipe/