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Bolognese with Pappardelle
A bolognese sauce made from scratch, packed full of flavor, served over pappardelle -@girlwiththeironcast


Prep time 10mins
Cook time 40mins
Yield: Serves or Makes 4 servings
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  • 1 pound ground sirloin
  • 4 ounces diced pancetta
  • 28 ounces can whole peeled tomatoes
  • 6 tablespoons divided olive oil
  • 5 cloves minced garlic
  • 1/4 cup grated carrot
  • 1 teaspoon sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • 1 pound pappardelle
  • Parmesan, freshly grated


  • Step 1

    In a dutch oven over medium heat, add 3 tbsp olive oil and pancetta. Cook, stirring, for 5-7 minutes until pancetta begins to crisp. Add the shallots, garlic, carrots, salt, sugar, and black pepper. Allow to cook for another 5-7 minutes until shallots become translucent. Add in the whole peeled tomatoes, lower the heat to simmer, and cover for 15 minutes to allow the tomatoes to break down.

  • Step 2

    In a medium skillet, over medium heat add 3 tbsp olive oil and ground sirloin. Brown beef, about 7 minutes. Once beef is browned, add crushed red pepper flakes, 1 tsp salt, and white wine. Allow wine to deglaze until liquid is gone, about 5 minutes.

  • Step 3

    Uncover sauce, break up tomato chunks with a spoon or lightly pass immersion blender to smooth a bit, but you want the sauce to be a bit chunky. Add the browned beef to the sauce, the heavy cream, and stir. Allow sauce to simmer while you cook the pasta.

  • Step 4

    In a large pot, cook pasta until al dente (time depends on the type of pasta, follow package directions). Place pasta in a bowl, spoon bolognese sauce over the top, and grate fresh parmesan over the top!

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