Ragu Bolognese with Fresh Pappardelle Pasta

Ragù alla Bolognese

The perfect hearty sauce to have slowly simmering on the stove on a rainy Sunday. Bolognese sauce is a meat and vegetable based sauce originating from Northern Italy in the 18th century, in particular Bologna located in the region of Emilia Romagna. It’s incredibly heart warming and rich–the perfect compliment to fresh egg pasta such as pappardelle. Make this for a Sunday dinner with your family or even a casual dinner party with friends. Your home will be filled with inviting aromas.

Bolognese Sauce


  • 1 cup carrot, finely diced
  • 1 cup onion, finely diced
  • 1 cup celery, finely diced
  • 4 cloves of garlic, minced
  • 3 sprigs of fresh rosemary, minced
  • 6 tbsp. tomato paste
  • 4 tbsp. fresh parsley, rough chopped
  • 4 oz. pancetta, diced
  • 1 lb. ground beef (I used 85/15 mix)
  • 1 lb. ground pork
  • 1 1/2 cups good Italian red wine, dry
  • 1 1/2 cups of beef broth
  • 1 28 oz. can of San Marzano tomatoes, peeled, broken up by hand
  • 3 tbsp. butter
  • 1 rind of parmigiano reggiano
  • 1/2 cup grated parmigiano reggiano
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tsp freshly grated nutmeg

In a heavy bottom pot over medium heat, melt the butter. Saute the onion, carrot, garlic, parsley, and rosemary stirring often for 5 minutes. Season lightly with salt and pepper. Add in the tomato paste and stir, incorporating into your soffrito. After another few minutes transfer to a small bowl. Add your pancetta to the pot and render it out until crispy and browned–about 8-10 minutes. Set aside with your vegetables.

Now add to your pot the beef and pork, breaking it up so as it browns it is in small pieces. Season it lightly with salt and pepper. Once nicely browned and cooked, about 15 minutes, add back in the veggies and pancetta.

Pour in the wine and bring it to a slight boil. Add the broth, milk, and tomatoes stirring well to combine. Grate the fresh nutmeg. Bring it to a boil and reduce to a simmer. Add in the parmigiano rind and basil, cover and simmer on the lowest setting for at least 3 hours.

After it has cooked simmered for 3 hours, you’ll notice the vegetables almost melt into the sauce. Stir in the heavy cream and some fresh basil. Serve with fresh pasta such as pappardelle, tagliatelle, or even rigatoni if you prefer. Top with freshly grated parmigiano and a basil leaf. Serve with a beautiful glass of Italian red wine, like a nice Barolo. Buon appetito!

closing xox jenna

Ragu Bolognese with Fresh Pappardelle Pasta


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