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Bowl of Pappardelle Bolognese Sauce.

Pappardelle Bolognese Sauce

  • Author: Erin Jensen
  • 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

Description

An absolutely delicious bolognese sauce recipe, slow-simmered and served over pappardelle noodles.


Ingredients

Scale
  • 1 tablespoon butter (sub ghee or extra virgin olive oil)
  • 34 garlic cloves, diced
  • 4 oz pancetta, chopped
  • 1 small sweet yellow onion, diced
  • ¼ cup red onion, diced 
  • 12 stalks celery, diced
  • 12 large carrots, diced
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 lb ground pork
  • 1 lb ground beef
  • ¼ cup pomegranate juice (or dry red wine)
  • 28oz can whole tomatoes
  • 8 oz can tomato sauce
  • 3oz can tomato paste
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh oregano, smashed
  • 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

Instructions

  1. Bring a large Dutch Oven to medium-high heat.
  2. Add ghee and let melt. Add garlic and sauté until aromatic, about 1 minute.
  3. Add pancetta and let fat render, about 3 minutes.
  4. Add onion, celery, and carrots.
  5. Stir and let onions cook down until almost transparent, about 5-6 minutes.  Season veggies with kosher salt and ground black pepper.
  6. Keep the pot at medium high heat and add the pork and beef. Continue stirring until the meat is fully cooked.
  7. 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.
  8. Add basil, thyme, oregano, and coconut milk (or cream). Stir to combine and then let simmer 1-3 hours, covered. To thicken, simply let it simmer uncovered for about a half hour or so.
  9. Serve with cooked pasta and enjoy! 

Notes

  • 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.

Nutrition

  • Serving Size: 6oz
  • Calories: 315
  • Sugar: 6.5 g
  • Sodium: 292.5 mg
  • Fat: 12.6 g
  • Carbohydrates: 32.3 g
  • Protein: 18.6 g
  • Cholesterol: 46.9 mg

Keywords: pappardelle bolognese, bolognese sauce, bolognese recipe