Pappardelle with Bolognese Sauce is one of my favorite pasta dishes. The sauce is thick and hearty with lots of meat, both pork and beef, and tons of flavor from white wine and some onion, carrot, and celery. Pure comfort food on a cold winter night.

Simmered slowly with white wine and milk, the meat gets super tender.

In fact, the meat and liquid ingredients just kind of unify into one, creating a super thick and flavorful sauce. Typically, red wine would be used in a Bolognese Sauce and I’m sure this sauce would taste just as good, and probably even more robust if you used red wine.

Pappardelle is the perfect pasta to pair with this Bolognese Sauce. It is substantial enough to stand up to a rich, thick sauce.

Even though I’ve checked at least 10 times, I feel certain I spelled pappardelle wrong at least once. It’s making me feel like I have OCD! I wish pasta names weren’t so hard to spell.
How To Make Spicy

If you want your bolognese sauce to be spicy, add 1/2 teaspoon of crushed red pepper flakes.

Storage

Leftovers will keep for 4 to 5 days in an airtight container in the refrigerator.

This recipe serves four, but you will have leftover sauce. It freezes very well.

More Italian Dinner Recipes

Slow Cooker Sausage LasagnaItalian Sausage ManicottiOne-Pot Ziti with SausageSpaghetti CasseroleCreamy Angel Hair Pasta with Bacon and ShrimpSpicy Tomato Cream Pasta

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Pappardelle with Bolog...