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Pappardelle Bolognese

  • 20 min
    Prep Time
  • 2 hr 50 min
    Total Time
  • 8 people


  • 2 tablespoons extra virgin olive oil
  • 3 ounces pancetta, chopped
  • 1 1/2 cups onion, chopped
  • 3 stalks celery, chopped
  • 3 large carrot, peeled and chopped
  • 12 ounces ground beef
  • 6 ounces ground pork
  • 6 ounces veal
  • 3/4 cup dry red wine
  • 3 cups Pacific Foods™ Organic Beef Bone Broth, divided
  • 1 can (about 28 ounces) canned whole tomatoes, drained
  • 3 tablespoons tomato paste
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground cracked black pepper
  • 1 cup whole milk
  • 1 pound pappardelle (flat ribbon shaped) pasta
  • 1/2 cup finely grated Parmesan cheesefor serving


  • Heat the oil in a large pot (preferably a Dutch oven) over medium high heat. Saut¨¦ pancetta for 5 minutes. Add the onions, celery, and carrots. Cook until soft, about another 10 minutes. Add beef, pork, and veal and saut¨¦, breaking it up, until browned, about 15 minutes. At this point, if you feel you have too much fat that has rendered, tilt the pot and use a large spoon to collect the fat that has pooled at the end of the pot. Remove all grease except for about 1 tbsp. Add wine; boil for 1 minute, deglazing the pan (scraping the brown bits from the bottom of the pan). Add 2? cups of the broth and the tomato p