Pappardelle Bolognese Sauce is total comfort food! This Bolognese sauce recipe is delicious, flavorful and perfect for a make-ahead meal! Serve with pappardelle pasta for a bowl of total comfort food!
Easy Pappardelle Bolognese Sauce Recipe
Pappardelle Sauce is one of those total comfort food recipes that everyone needs. The smell fills your house and the leftovers are even better than the day-of version. Perfect for freezing or for bringing over to someone with a new baby – this recipe is sure to become a family favorite!
THIS POST IS SPONSORED BY:
This post is sponsored by Country Natural Beef, the opinions are my own.
Country Natural Beef is 100% owned by family ranchers and is G.A.P. Step 4 Animal Welfare Certified which means that their animals are pasture-raised, fed a vegetarian diet, provided a safe and enriched environment and never receive antibiotics or added hormones. They also happen to be a Whole30-Approved partner! And I have to say, this is honestly the best ground beef I have ever tasted. You truly can tell the difference and I am so proud to be partnering with them today!
Why You Will Love This Recipe
- Depth of Flavor: I love the flavor here that has so many different level with the different kinds of pork, amazing ground beef, different kinds of onions, etc. They all come together perfectly!
- Make Ahead: this is a great weekend recipe to get prepped for the weeknight! Then you could warm up in the slow cooker and have dinner set to go.
- Kid-Friendly: what kid doesn’t love spaghetti night? And with this protein-packed meat sauce their tummies will be nice and full!
How to Freeze Bolognese
To freeze your bolognese you need to:
- Let it cool.
- Place it in a clean mason jar.
- Leave about an inch of room at the top to allow for expansion during freezing.
- Place a lid on top.
- Label it with the date and how much is in the container.
- Place in the freezer for up to 6 months.
How to Make Pappardelle Bolognese
Gather your ingredients.
Sauté the garlic and pancetta until the fat renders.
Add in your veggies.
Add in the ground beef and ground pork; keep moving around until cooked through.
Add in your tomatoes and pomegranate juice (or red wine).
Then add in your fresh herbs.
Serve with pappardelle pasta and parmesan cheese if you want!
Of course, zoodles work too!
Freezing it is amazing too! Don’t forget to leave a little room to allow for expansion as it freezes!
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Other Recipes You Might Like
Short Rib Ragu
Roasted Eggplant Ragu
Slow Cooker Beef Ragu
Homemade Roasted Marinara Sauce
Pappardelle Bolognese Sauce
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: Approx. 10 cups
- Category: Sauces
- Method: Stove Top
- Cuisine: Italian-Inspired
Pappardelle Bolognese Sauce – an absolutely delicious bolognese sauce recipe, slow-simmered and served over pappardelle noodles.
- 1 tablespoon butter, ghee or olive oil
- 3–4 garlic cloves, diced
- 1 small sweet yellow onion, diced
- ¼ cup red onion, diced
- 1–2 large carrots, diced
- 1–2 stalks celery, diced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 oz pancetta, chopped
- 1 lb ground pork
- 1 lb Country Natural Beef Butcher’s Blend Ground Beef
- ¼ cup pomegranate juice (or dry red wine)
- 1 28oz can whole tomatoes
- 1 3oz can tomato paste
- 8 oz can tomato sauce
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh oregano, smashed
- 2 tablespoons fresh thyme, chopped
- 1/4 cup coconut milk (or heavy cream if not dairy-free)
- Serving: 2-3oz pappardelle pasta per person, cook pasta al dente per package directions
- Bring a large Dutch Oven to medium-high heat.
- Add ghee and let melt. Add garlic and saute until aromatic, about 1 minute.
- Add pancetta and let fat render, about 3 minutes.
- Add onion, celery and carrots.
- Stir and let onions cook down until almost transparent, about 5-6 minutes.
- Add beef and pork and ensure the pot is over med/med-high heat.
- Continue stirring until the meat is fully cooked.
- Add pomegranate juice (or red wine), whole tomatoes, tomato sauce and the tomato paste to the pan. Use a paring knife to cut the whole tomatoes into quarters. Stir to combine.
- Add basil, thyme and oregano as well as the coconut milk (or cream). Stir to combine and then let simmer 1-3 hours, covered. If you feel it isn’t thick enough simply let simmer uncovered for about a half hour or so and it will thicken up.
- Serve with cooked pasta and enjoy!
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days. Freezer: store in freezer-safe container (and mark down label/date) – store in freezer for up to 3 months.
- Dutch Oven: a large saucepan should work just fine in lieu of a Dutch Oven.
Keywords: pappardelle bolognese, bolognese sauce, bolognese recipe
This bolognese sauce is the BEST!
That’s awesome to hear, Linda!!
This recipe is fantastic!! Many compliments! Have made it numerous times
Have you tried this in a crockpot? It looks so good!
I think it would work just fine! I would recommend doing Step 1-7 in a dutch oven or large cast iron skillet and then add to a crock pot along with the red wine (or pomegranate juice), tomatoes, etc. Then cook on low for however long you want!