Pappardelle with Bolognese Sauce

Pappardelle with Bolognese Sauce


Bolognese is a kind of ragu sauce made with white wine and milk. The low and slow cooking method results in a tender, rich, flavorful meat sauce. Due to the weight of this pasta sauce it pairs best with a wide noodle that can withstand the weight of the meat and vegetables. Make this sauce in a large batch on the weekend and enjoy throughout your week.

Prep Time:  15 mins- Cook Time:  2.5 minutes- Total Time:  2 hours 45 minutes
Yield: Serves 6-8


To Serve:


  1. In a large dutch oven over medium high heat add olive oil to the pan. Once hot add carrots, onion, and celery. Cook until soft for about 7 minutes. 
  2. Add ground meats and season with salt and pepper. Cook until the meat is browned for about 6-7 minutes. 
  3. Add tomato paste and stir. Pour in white wine and scrape the bottom of the pan then add Bruschetta. Cook an additional 2-3 minutes or until wine is absorbed.
  4. Add ½ cup milk and beef stock. Bring to a simmer and cover pot. Let simmer on low for 2 hours partially covered. If liquid has been absorbed add more beef stock to keep sauce moist. 
  5. Five minutes before serving stir in remaining ½ cup milk.
  6. Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Cover pasta and set aside.  
  7. Add desired portion of pappardelle noodles and sauce to a serving bowl. Top with cheese and parsley and serve!