Pappardelle Bolognese

When you’re after something hearty, rich, and deeply comforting, this Pappardelle Bolognese hits the spot. A slow-cooked ragu full of flavour, it’s the kind of dish that brings warmth to the table and silence to the room — because everyone’s too busy enjoying their food. The wide ribbons of pappardelle are perfect for holding onto that rich, meaty sauce. Ideal for weekends or when you want leftovers that taste even better the next day.

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Pappardelle Bolognese

Ingredients:

450g pappardelle or tagliatelle (fresh or dried)

150g pancetta or streaky bacon, finely chopped

700g beef mince (ideally a mix with some fat for flavour)

Avohaven SPG+, or salt and pepper to taste

2 stalks celery, finely diced

1 large carrot, finely diced

1 medium onion, finely diced

2–3 anchovy fillets (optional, but add great depth)

250ml dry white wine

350ml beef stock (low-salt if possible)

1 x 400g tin whole or crushed tomatoes (preferably Italian-style)

1 parmesan rind (optional but excellent for richness)

2 dried bay leaves

60ml whole milk (about ¼ cup), plus 60ml cream (optional)

A small pinch of ground nutmeg

1 cup reserved pasta water (you won’t need all of it)

Freshly grated parmesan, to serve

Instructions:

Heat your oven to 150°C fan bake (or 160°C conventional).

Heat a heavy-based, oven-safe pot or Dutch oven over medium heat. Add the pancetta and cook for 7–10 minutes, stirring occasionally, until the fat has rendered and it’s lightly golden.

Add the beef mince to the pot and break it up with a wooden spoon or meat masher. Cook for another 7–10 minutes until browned. Season with Avohaven SPG+, or just salt and pepper to taste. Remove the beef and pancetta with a slotted spoon and set aside.

In the same pot, add a drizzle of olive oil if needed, then add the diced onion, carrot, celery, and anchovies (if using). Season with a small pinch of salt and sauté gently for 12–15 minutes until very soft and aromatic. If it starts to catch, add a splash of water and lower the heat.

Return the beef and pancetta to the pot. Pour in the white wine, turn the heat to high, and scrape the bottom of the pot to lift all the flavourful bits. Once the wine has mostly evaporated (1–2 minutes), add the stock, half the milk, the crushed tomatoes, parmesan rind, and bay leaves. Bring to a gentle boil.

Cover the pot with a tight-fitting lid and place in the preheated oven for 2½ hours, stirring halfway through. If the mixture seems dry at that point, add a splash more stock or water. Remove the lid and cook for a further 30 minutes to reduce and concentrate the flavours.

Tip: You can also simmer the sauce gently on the stovetop if preferred — just stir often and keep the heat very low to avoid catching.

Once out of the oven, discard the bay leaves and parmesan rind. Stir in the remaining milk and cream (if using), add a pinch of nutmeg, and let it simmer on the stovetop for another 15–30 minutes to thicken slightly. Taste and adjust seasoning as needed.

Bring a large pot of salted water to the boil. Cook the pappardelle for 1–2 minutes less than the packet says, so it’s just under al dente. Reserve about 1 cup of pasta water before draining.

In a large pan, heat 3 cups of the ragu and ½ cup of pasta water over medium-low heat. Add the drained pasta and gently toss for a couple of minutes until the sauce clings to the noodles and the pasta is perfectly al dente. Add a touch more sauce or water if needed.

Plate up your Pappardelle Bolognese with a generous sprinkle of grated parmesan and extra black pepper. Serve with crusty bread to mop up the sauce — and maybe a glass of red wine if it’s that kind of evening.