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Pappardelle Bolognese

  • 20 min
    Prep Time
  • 2 hr 50 min
    Total Time
  • 8 people
  • 542 per 1 serving


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


  • Step 1

    Heat the oil in a large pot (preferably a Dutch oven) over medium high heat. Saute pancetta for 5 minutes. Add the carrots, celery and onions. Cook until soft, about another 10 minutes. 

  • Step 2

    Add beef, pork, and veal and saute 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).

  • Step 3

    Add 2 1/2 cups of the broth and the tomato paste; stir. Use your hands to squeeze and gently break the whole tomatoes into the sauce. Reduce heat and gently simmer, stirring occasionally, 1 1/2 hours. Season with salt (2 tsp) and black pepper (1 tsp).

  • Step 4

    Warm the milk in a small saucepan and then gradually add to the sauce.  

  • Step 5

     Simmer the sauce for another 30 minutes, stirring occasionally, until thickened and milk has completely been absorbed. Add more broth if the sauce is too thick. Taste and add more salt, if necessary.  

  • Step 6

    Meanwhile, cook pasta in liberally salted, boiling water until al denté. Follow packaging instructions. Reserve ½ cup of the pasta liquid. Drain pasta.  

  • Step 7

    Transfer 2 large spoonfuls of the sauce to a large skillet over medium-high heat. Add pasta and toss until coated. Add in remaining sauce and a few tablespoons of the reserved pasta water until pasta is fully coated and the consistency is right.

  • Step 8

    Serve at once with Parmesan cheese on the side. 

Calories 542
Total Fat 20 g
Sat. Fat 7.1 g
Trans Fat 0 g
Cholesterol 61 mg
Sodium 758 mg
Total Carb 54 g
Dietary Fiber 4 g
Sugar 8 g
Protein 30 g
Vitamin D 2 %DV
Calcium 13 %DV
Iron 21 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.