Homemade Pappardelle with Bolognese Sauce

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This homemade pappardelle with bolognese sauce is a sophisticated take on a classic Italian favourite. By using a combination of lean beef mince, gamey venison, and savoury sausages, this high-protein dish offers a depth of flavour that far surpasses a standard ragù. The sauce is slowly simmered with milk and white wine, a traditional technique that results in a tender, velvety texture and a rich, complex finish that perfectly coats the wide ribbons of pasta.

Ideal for a weekend family gathering or a comforting dinner party, this recipe is as practical as it is delicious. The bolognese can be prepared up to two days in advance, allowing the flavours to develop even further in the fridge. For the best experience, serve this hearty meal in warmed shallow bowls with a generous dusting of freshly grated Parmesan and a glass of medium-bodied Italian red wine.

Ingredients for Homemade Pappardelle with Bolognese Sauce

80ml butter
7 tablespoons extra-virgin olive oil
475ml chopped onions
130g chopped celery
80g chopped carrot
٢ فصوص ثوم كبيرة، مفرومة
675g beef mince (15% fat)
675g antelope sausages or spicy Italian sausages, casings removed
350g ground venison or beef mince (15% fat)
350g bacon, chopped
350ml whole milk
350ml dry white wine
180ml tomato paste (about 210g )
Homemade Pappardelle
120g freshly grated Parmesan cheese plus additional for passing

How to make Homemade Pappardelle with Bolognese Sauce

Melt butter with oil in heavy large pot over medium heat. Add next 4 ingredients. Sauté until vegetables are soft but not brown, 12 to 14 minutes. Add beef, sausage, venison, and bacon. Increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes.

Stir in milk, wine, and tomato paste. Reduce heat to low. Simmer until sauce is thick, flavours blend, and juices are reduced, stirring occasionally, about 1 hour 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and chill. Rewarm over low heat.

Cook pasta in very large pot of boiling salted water until just tender but still firm to bite, stirring often, 4 to 5 minutes if cooking immediately or 5 to 6 minutes if previously chilled. Drain, reserving 240ml cooking liquid. Return pasta to same pot. Add warm Bolognese and 120g cheese. Toss over medium heat until heated through, adding reserved cooking liquid by 60ml fuls if dry. Season with salt and pepper.

Transfer pasta to large shallow bowl. Serve, passing additional cheese.

Pour a medium-bodied red, like the Michele Chiarlo 2007 Barbera d'Asti "Le Orme" ($15, Italy).

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.