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White Bolognese with Pappardelle Recipe

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White Bolognese with Pappardelle is a rich Italian-inspired pasta featuring a savory tomato-free ragù made with beef, pork, aromatic vegetables, white wine, broth, milk, and Parmesan. Wide pappardelle ribbons capture the silky meat sauce for a deeply comforting meal.

Ingredients

  • 12 ounces pappardelle pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 garlic cloves, minced
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 teaspoon salt, plus more for the pasta water
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup dry white wine
  • 1 1/2 cups chicken or beef broth
  • 1 cup whole milk
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Extra Parmesan, for serving

Instructions

  1. Heat the olive oil and 1 tablespoon of butter in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the onion, carrot, and celery and cook for 6 to 8 minutes, stirring occasionally, until soft but not deeply browned.
  3. Add the garlic and cook for about 30 seconds, just until fragrant.
  4. Add the ground beef and pork. Break the meat into small pieces and cook for 7 to 10 minutes, until browned and no longer pink.
  5. Season with salt and black pepper. Carefully remove some excess fat if necessary.
  6. Pour in the white wine and scrape up the browned bits from the bottom of the pot. Simmer for 4 to 5 minutes, until the wine has reduced considerably.
  7. Add the broth, bay leaf, thyme, and nutmeg. Reduce the heat to low and simmer gently, partially covered, for 35 to 45 minutes, stirring occasionally.
  8. Stir in the milk and continue cooking uncovered for 15 to 20 minutes, keeping the sauce at a gentle simmer until rich and creamy.
  9. Meanwhile, bring a large pot of generously salted water to a boil. Add the pappardelle and cook until al dente according to the package directions.
  10. Reserve about 1 cup of pasta cooking water before draining the pappardelle.
  11. Remove the bay leaf from the sauce. Stir in the remaining tablespoon of butter and about 1/2 cup of the Parmesan until incorporated.
  12. Add the drained pappardelle to the sauce and toss gently. Add reserved pasta water a little at a time as needed until the sauce is silky and coats the pasta.
  13. Stir in the fresh parsley, adjust the seasoning, and serve immediately with the remaining Parmesan and additional freshly ground black pepper.

Notes

  • For an Italian sausage variation, replace the ground pork with mild Italian sausage removed from its casing.
  • For an all-beef version, replace the pork with additional ground beef, preferably with enough fat to keep the ragù rich.
  • For a mushroom variation, cook finely chopped mushrooms with the onion, carrot, and celery until their moisture evaporates and they begin to brown.
  • For a wine-free version, replace the white wine with additional broth and optionally add a small squeeze of lemon juice at the end.
  • For extra creaminess, add a small splash of heavy cream during the final few minutes of cooking.
  • Tagliatelle, fettuccine, or rigatoni can be substituted for pappardelle.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Store extra sauce separately from the pasta when possible.
  • Reheat gently with a splash of broth, milk, or water to loosen the sauce.
  • The White Bolognese sauce can be frozen without the pasta for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving with freshly cooked pasta.

Nutrition

Find it online: https://thefamilycooking.com/white-bolognese-with-pappardelle-recipe/