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Pappardelle Bolognese Recipe with Pancetta, Beef, and Pork Recipe

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4 from 9 reviews

This hearty Pappardelle Bolognese is a rich and comforting Italian classic made with a succulent blend of ground beef, pork, and pancetta. The sauce is simmered slowly with vegetables, mushrooms, and a touch of cream for deep, luscious flavor. Served alongside wide, bouncy pappardelle noodles and topped with freshly grated Parmesan cheese, this dish is perfect for family dinners or special occasions.

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

Ingredients

Vegetables & 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 & Spices

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

Liquids & Sauces

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

Herbs & Pasta

  • 2 bay leaves
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1 lb. pappardelle pasta, cooked
  • Parmesan cheese, for serving

Instructions

  1. Heat the oil and sauté vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion, grated carrots, diced celery, and grated mushrooms. Cook, stirring occasionally, until the vegetables soften, about 6 to 7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  2. Brown the meats: Add the ground beef, ground pork, and diced pancetta to the pot. Cook until the meat is no longer pink, breaking it up as it cooks. Drain any excess grease to prevent the sauce from becoming oily.
  3. Season the mixture: Season with 1 teaspoon kosher salt, 1/4 teaspoon black pepper, a pinch of chili flakes, and freshly grated nutmeg to taste. Stir well to combine all the flavors.
  4. Add tomato paste and wine: Stir in the tomato paste to coat the meat and vegetables evenly. Pour in the wine and cook for 1 to 2 minutes, allowing the alcohol to evaporate and the flavors to meld.
  5. Simmer with tomatoes and broth: Add the crushed tomatoes, beef broth, and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1 hour. Stir occasionally to prevent sticking and develop a rich flavor.
  6. Finish the sauce: Stir in the heavy cream and chopped parsley. Adjust salt and pepper to taste. Continue to simmer the sauce for an additional 30 minutes to deepen the flavors and create a silky texture.
  7. Serve: Remove and discard the bay leaves. Plate the sauce over cooked pappardelle pasta and garnish generously with freshly grated Parmesan cheese. Serve hot and enjoy this classic Bolognese delight.

Notes

  • For best flavor, allow the sauce to simmer gently and avoid covering it completely to concentrate the taste.
  • If you prefer a thicker sauce, simmer uncovered for longer to reduce excess liquid.
  • You can substitute pancetta with bacon or omit it if unavailable, but it adds a unique depth.
  • Use high-quality pappardelle pasta for the authentic texture and to hold the rich sauce well.
  • Leftovers taste even better the next day as the flavors meld further.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/pappardelle-bolognese-recipe-with-pancetta-beef-and-pork-recipe/