Dec 20, 2015

Bolognese Sauce over Pappardelle Pasta

Prep Time: 20 mins
Cook Time: 6 hrs
This meat sauce is slowly simmered over hours and filled with beef, pork, veal and sausage for an extremely flavorful sauce that will get you through a chilly winter! I love serving this sauce over pappardelle pasta.

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Bolognese is such a thick and hearty sauce it is perfect for winter or rainy fall days. This particular recipe is amazing because of the variety of meats that go into the sauce.

The combination of beef, pork and veal gives you a little bit of varying flavor. The sauce can be made ahead of time and refrigerated or frozen until ready to use, it is a great sauce to freeze in small batches and thaw as needed.

Bolognese sauce over Pappardelle recipe from Cooking with Cocktail Rings

Bolognese sauce over Pappardelle recipe from Cooking with Cocktail Rings


Bolognese sauce over Pappardelle recipe from Cooking with Cocktail Rings closeup

Bolognese Sauce over Pappardelle Pasta

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Prep Time 20 mins
Cook Time 6 hrs
Serves 8


  • pounds ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 1 pound hot Italian sausage, removed from casing
  • 5 tablespoons extra-virgin olive oil
  • 2 cups finely diced yellow onion
  • 1 cup finely diced celery
  • 1 cup finely diced carrot
  • ½ cup sliced garlic cloves
  • 2 teaspoons dried oregano
  • tablespoons dried basil
  • 3 cups dry red wine
  • 2 28-ounce each cans whole tomatoes, with their liquid
  • 1 28-ounce can pureed tomatoes
  • ¾ cup grated Parmesan cheese
  • Kosher salt, as needed
  • Freshly ground black pepper, a needed
  • 1 tablespoon granulated sugar, if needed, to adjust acidity
  • 2 pounds Pappardelle pasta


  • Heat a large heavy bottomed pot over medium-high heat. Cook the beef, pork, veal and sausages in small batches in the sauté pan. After each batch is browned, set it aside in a large bowl.
  • Return pot to medium heat, add the olive oil and heat through.  Sauté the onion, celery, and carrots in olive oil until very soft and slightly light brown.
  • Stir in the garlic, oregano and basil, and continue to sauté 3 to 5 minutes. Add the red wine and reduce until the vegetables are almost dry, about 15 minutes.
  • Stir in the sautéed meat. Add the cans of tomatoes with their liquid and 1 cup of water, stirring to combine.
  • Cook over medium to medium-low heat for 4 to 6 hours and stir frequently so that it does not burn.
  • When done cooking, stir in the Parmesan cheese. Season to taste with salt and pepper. The sauce may need a little sugar to adjust the acidity.
  • Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot. Ladle in the enough of the Bolognese to coat the pasta.
  • To serve, scoop pasta into warmed bowls and serve. Any leftover sauce can be frozen in sealed bags and stored until next use.



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Recipe Rating

  1. Made this and it was so delicious! Even my very picky daughter LOVED it! Recipe was easy to follow,