Roman-Style Bolognese with Pappardelle
A true Roman bolognese sauce made with slow-simmered beef and pork, served over wide pappardelle pasta for maximum sauce retention. This italian-inspired pasta ready in about 150 minutes pairs ground beef, ground pork, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 710 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300 g ground beef
- 200 g ground pork
- 100 g carrots
- 100 g celery
- 150 g onion
- 60 g tomato paste
- 150 ml red wine
- 300 ml beef broth
- 300 g pappardelle
- 50 g Parmigiano-Reggiano
- 20 ml olive oil
- 10 g fresh basil
Instructions
- Step 1: Finely chop carrots, celery, and onion; heat 20 ml olive oil in a heavy pot over medium heat until shimmering.
- Step 2: Add vegetables and cook for 8 minutes until softened and golden at edges, stirring occasionally.
- Step 3: Add tomato paste and cook for 2 minutes until deep red and fragrant, stirring constantly.
- Step 4: Add ground beef and pork, breaking up with a spoon, and cook until browned (6-8 minutes).
- Step 5: Deglaze with red wine, scraping up browned bits, and simmer until wine evaporates (3-4 minutes).
- Step 6: Add beef broth, reduce heat to low, and cover; simmer for 2 hours, stirring every 30 minutes until sauce is thick and meat is tender.
- Step 7: Cook pappardelle in salted boiling water for 10 minutes until al dente; reserve 100 ml pasta water before draining.
- Step 8: Stir 2 tablespoons of reserved pasta water into sauce to thin slightly if needed; toss with drained pappardelle until evenly coated.
- Step 9: Divide among bowls, top with grated Parmigiano-Reggiano and fresh basil, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roman-Style Bolognese with Pappardelle take to make?
Total time is about 150 minutes (30 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roman-Style Bolognese with Pappardelle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Roman-Style Bolognese with Pappardelle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roman-Style Bolognese with Pappardelle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roman-Style Bolognese with Pappardelle?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
