Bolognese with Pappardelle and Cream
60% authentic · Italian-Inspired
A richer, more decadent take on Bolognese, featuring wider pappardelle pasta and a touch of cream for a luxurious finish. This version emphasizes texture and a velvety sauce.
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Ingredients
- Pappardelle Pasta400g
- Ground Beef500g
- Pancetta75g
- Carrots1 medium
- Celery Stalk1
- Yellow Onion1 small
- Garlic2 cloves
- Tomato Passata500ml
- Dry White Wine150ml
- Heavy Cream100ml
- Beef Broth150ml
- Olive Oil2 tbsp
- Butter1 tbsp
- Saltto taste
- Black Pepperto taste
- Pecorino Romano Cheesefor serving
- Fresh Thymefor garnish
Steps
- 1
Finely dice the pancetta, carrots, celery, and onion. Mince the garlic.
- 2
Heat olive oil and butter in a large pot over medium heat. Add pancetta and cook until crisp. Remove pancetta and set aside.
- 3
Add the diced vegetables (soffritto) to the pot and cook gently for 10-15 minutes until softened.
- 4
Add the minced garlic and cook for 1 minute.
- 5
Add ground beef, breaking it up, and cook until browned. Drain excess fat.
- 6
Deglaze with white wine, scraping the bottom, and let reduce by half.
- 7
Stir in tomato passata and beef broth. Season with salt and pepper. Bring to a simmer.
- 8
Cover partially and simmer for at least 1.5 - 2 hours, stirring occasionally. The sauce should thicken.
- 9
Stir in the heavy cream and the reserved crispy pancetta. Simmer for another 5-10 minutes until heated through and slightly thickened. Adjust seasoning.
- 10
Cook pappardelle pasta according to package directions until al dente. Drain, reserving some pasta water.
- 11
Toss the cooked pappardelle with the creamy bolognese sauce. Add a splash of pasta water if needed to achieve desired consistency.
- 12
Serve immediately, garnished with fresh thyme sprigs and shaved Pecorino Romano cheese.
