Pappardelle With Bolognese Sauce

Pappardelle With Bolognese Sauce


For the Sauce:

For Serving:


  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!

Recipe Note:

 If you don't have pasta rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.

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