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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


Pappardelle Bolognese Sauce – an absolutely delicious bolognese sauce recipe, slow-simmered and served over pappardelle noodles.


  • 1 tablespoon ghee or olive oil
  • 34 cloves garlic, diced
  • 1 small sweet yellow onion, diced
  • ¼ cup red onion, diced 
  • 12 large carrots, diced
  • 12 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)


  1. Bring a large Dutch Oven to medium-high heat.
  2. Add ghee and let melt. Add garlic and saute 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.
  6. Add beef and pork and ensure the pot is over med/med-high heat.
  7. Continue stirring until the meat is fully cooked.
  8. 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.
  9. 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.

Keywords: pappardelle bolognese, bolognese sauce, bolognese recipe