Hearty Pappardelle Bolognese

Comfort Food at its Best! When you crave something hearty, rich, and deeply comforting, this Pappardelle Bolognese hits the spot. A slow-cooked ragu full of flavor, 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 flavor)

• 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 they 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

Preparing the Oven and Ingredients

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

In a heavy-based, oven-safe pot or Dutch oven, heat it over medium heat. Add the pancetta, cooking for 7–10 minutes until golden brown, stirring occasionally.

Next, add the beef mince, breaking it apart with a wooden spoon. Cook it for another 7–10 minutes until browned. Season this mixture with Avohaven SPG+, or just salt and pepper to taste. Then, remove the beef and pancetta with a slotted spoon and set them aside.

Sautéing Vegetables

In the same pot, drizzle a bit of olive oil if needed. Then add the diced onion, carrot, celery, and anchovies (if you're using them). Season with a pinch of salt and sauté gently for 12–15 minutes until the vegetables are very soft and aromatic. If necessary, add a splash of water and reduce the heat if they start to catch.

Building the Ragu

Return the beef and pancetta to the pot. Pour in the white wine and turn the heat to high. Scrape the bottom of the pot to lift the flavorful 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 everything to a gentle boil.

Slow-Cooking

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

Tip: If you prefer, you can also simmer the sauce gently on the stovetop. Just stir often and keep the heat very low to avoid burning.

Final Touches

Once you take it 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, then let it simmer on the stovetop for another 15–30 minutes until it thickens slightly. Taste and adjust the seasoning as needed.

Cooking the Pappardelle

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

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 it 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.

Serving Suggestions

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 enjoy a glass of red wine if it’s that kind of evening.

With these simple steps, your Pappardelle Bolognese can achieve a restaurant-quality taste right at home. It’s the ideal dish for gatherings or intimate dinners alike. Enjoy this delightful meal!