Pappardelle Bolognese

Ingredients

• 2 mediumonions, coarsely chopped
• 2celery ribs, coarsely chopped
• 1 mediumcarrot, coarsely chopped
• 4garlic cloves, peeled
• 30 ml (2 tablespoons)olive oil
• 14 g (1 tablespoon)butter
• 1.25 ml (1/4 teaspoon)ground nutmeg
• 454 g (1 pound)ground beef
• 3/4 teaspoonsalt
• 1/2 teaspoonpepper
• 680 g (1-1/2 pounds)bulk Italian sausage
• 240 ml (1 cup)dry white wine
• 411 g (1 can, 14-1/2 ounces)beef broth
• 227 g (1/2 pound)boneless, skinless chicken breasts
• 473 ml (2 cups)heavy whipping cream
• 510 g (3 cans, 6 ounces each)tomato paste
• al gustohot cooked pasta, preferably pappardelle
• optional, al gustograted Parmesan cheese

Instructions

1. 1

   Soften the vegetables

   Pulse the onions, celery, carrot and garlic in a food processor until finely chopped, scraping down the bowl with a rubber spatula if needed. Heat the oil and butter in a Dutch oven over medium heat. Add the chopped vegetables and nutmeg; cook, stirring, for 6–8 minutes, until softened and the onions are translucent.

2. 2

   Brown the beef

   Add the ground beef and cook for a further 6–8 minutes, breaking it into crumbles, until no longer pink. Stir in the salt and pepper. Lift out the beef and vegetables with a slotted spoon and discard the drippings from the pot.

3. 3

   Cook sausage and chicken

   Cook the sausage in the same pot over medium heat for 6–8 minutes, breaking it into crumbles, until no longer pink. Drain any fat, then return the beef and vegetables to the pot. Stir in the wine and bring to the boil; cook, stirring often, until the wine has evaporated. Add the broth and chicken breasts and bring the sauce back to the boil. Lower the heat, cover and simmer for 12–15 minutes, until a thermometer inserted in the chicken reads 74°C (165°F). Remove the chicken and let it cool slightly, then finely chop it once it is cool enough to handle.

4. 4

   Simmer the sauce

   Add the cream and tomato paste and bring the mixture to the boil, stirring occasionally. Return the chopped chicken to the pot, lower the heat, cover and simmer for 3–4 hours, stirring occasionally to prevent the bottom from burning. Toss the sauce with hot pappardelle and sprinkle with Parmesan, if desired.

What is pappardelle Bolognese?

Bolognese is a meat-based Italian sauce, commonly associated with Bologna and served with pasta. This version builds a slow-cooked ragù from beef, Italian sausage and chicken, with cream and tomato paste enriching the sauce.

Pappardelle’s broad ribbons make a fitting partner for a hearty sauce. The long simmer gives the meat and aromatics time to meld into a cohesive, substantial topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 461 calories, 21g protein, 13g carbs, 35g fat.

The pasta provides most of the carbohydrates, while the beef, sausage, chicken and cream contribute much of the protein and fat. Serve a moderate amount of pasta and add a generous portion of green vegetables to balance the plate.

Build the aromatic base

Vegetable base: finely pulse the onion, celery, carrot and garlic so they soften evenly and become part of the sauce rather than large chunks.

Nutmeg: add it with the vegetables at the start of cooking so its warm flavour can mingle with the base without dominating the meat.

Brown the meat in stages

Beef first: break it into small crumbles as it cooks, then lift it out along with the vegetables and discard the drippings as directed.

Sausage next: cook it in the same pot, draining excess fat before returning the beef and vegetables. This keeps the cooking stages distinct while building flavour in the pot.

Watch the wine and chicken

Wine: after it comes to the boil, keep stirring until it has evaporated before adding the broth. This is the cue to move on to the next stage.

Chicken: simmer it covered in the broth for 12–15 minutes, checking that its centre reaches 74°C. Let it cool just enough to handle before finely chopping it.

Give the sauce time

Cream and tomato paste go in after the chicken has cooked, and the chopped chicken returns to the pot before the long simmer. Keep the heat low once the sauce boils again.

Stir occasionally during the 3–4-hour simmer, paying attention to the bottom of the pot so the thickening sauce does not scorch. The finished sauce should be rich and well blended.

Serve with wide pasta

Cook the pappardelle separately until tender, then toss it with the hot sauce so the broad ribbons are coated. The recipe gives no pasta quantity, so use enough for the number of portions you are serving.

A simple green salad or steamed vegetables can add freshness alongside this creamy, meat-rich ragù. Finish with grated Parmesan if you like.

Recipe notes & tips

• Pulse the vegetables finely, stopping to scrape the food processor bowl if pieces cling to the sides.
• Break both the beef and sausage into small crumbles as they cook for an even texture.
• Let the wine evaporate before adding the broth.
• Check the chicken with a thermometer rather than relying on colour alone.
• Stir the sauce from the bottom of the Dutch oven now and then during its long simmer.
• Toss the sauce with the pasta just before serving so the ribbons are freshly coated.

Variations

• Use fresh pappardelle: cook it separately and toss with the sauce while hot.
• Try another pasta: wide tagliatelle can also carry the chunky sauce well.
• Add herbs: stir in chopped fresh parsley just before serving for a fresh finish.
• Adjust the sausage: use a milder or spicier bulk Italian sausage to suit your preference.
• Skip the Parmesan: leave off the optional cheese when serving.

Common mistakes to avoid

• Roughly chopped vegetables: they may remain chunky; pulse them finely in the food processor.
• Crowding the beef: it can cook unevenly; break it into crumbles as it browns.
• Adding broth too soon: lingering wine can dilute its flavour; cook until the wine has evaporated first.
• Guessing the chicken is done: check that the centre reaches 74°C with a thermometer.
• Leaving the sauce unstirred: the bottom can burn during the long simmer; stir occasionally.
• Boiling hard for hours: the sauce can catch on the base; lower the heat after bringing it back to the boil.

How to store

Cool the sauce promptly and store it in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring often; add a splash of water or broth if it has thickened. Store cooked pasta separately where possible.

Frequently asked questions