{"id":353940,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/hearty-ragu-bolognese\/"},"modified":"2024-10-15T08:45:06","modified_gmt":"2024-10-15T13:45:06","slug":"hearty-ragu-bolognese","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/hearty-ragu-bolognese\/","title":{"rendered":"Pappardelle Bolognese"},"content":{"rendered":"<p>Pappardelle Bolognese is the epitome of comfort food, with its aroma of rich sauce that wafts through the house. For this recipe, you&#8217;ll combine tomato paste and vegetables with a mix of ground beef, sausage, chicken and cream. Everything is slow-cooked together on the stovetop for several hours, and the final product is a hearty sauce that&#8217;s served atop a bed of <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-ultimate-guide-to-pasta-shapes\/\" data-name=\"www.tasteofhome.com\/collection\/the-ultimate-guide-to-pasta-shapes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">wide noodles<\/a>. It&#8217;s impressive enough for a date night, and since most of the cooking is passive, it&#8217;s simple enough to make a batch for the family to eat throughout the week.<\/p>\n<h2>What is Bolognese sauce?<\/h2>\n<p>Bolognese is a traditional meat sauce from Bologna, Italy, where the municipality has an official recipe for its namesake dish. This classic <a href=\"https:\/\/www.tasteofhome.com\/collection\/favorite-italian-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/favorite-italian-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">Italian recipe<\/a> varies from household to household, but it generally features ground beef, pancetta, chopped <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-mirepoix\/\" data-name=\"www.tasteofhome.com\/article\/what-is-mirepoix\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">mirepoix<\/a> vegetables, wine, broth and milk or cream. Sometimes it includes tomatoes, but not always. It&#8217;s served over a wide pasta like pappardelle, so the dish is also known as <em>pappardelle alla Bolognese<\/em>.<\/p>\n<h2>Ingredients for Pappardelle Bolognese<\/h2>\n<ul>\n<li><strong>Vegetables:<\/strong> Traditionally, Bolognese starts with\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-mirepoix\/#:~:text=How%20to%20Make%20Mirepoix&#038;text=Use%20one%20part%20carrots%20and,the%20stove%20is%20turned%20on.\" data-name=\"www.tasteofhome.com\/article\/what-is-mirepoix\/#:~:text=How%20to%20Make%20Mirepoix&amp;text=Use%20one%20part%20carrots%20and,the%20stove%20is%20turned%20on.\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">mirepoix<\/a>, a mix of diced vegetables that includes onion, celery and carrot. In this recipe, the vegetables are pulsed with garlic in a food processor.<\/li>\n<li><strong>Ground beef and Italian sausage:<\/strong> This recipe calls for both ground beef and pork sausage, which are combined to give the sauce a rich, meaty base.<\/li>\n<li><strong>Chicken breasts:<\/strong> If you have leftover chicken, use it!<\/li>\n<li><strong>Olive oil and butter:<\/strong> Use both fats to cook the vegetables. The butter helps bring up the smoke point of the olive oil and adds flavor.<\/li>\n<li><strong>Spices:<\/strong> Because there are so many flavorful components to this dish, season this recipe with only a pinch of nutmeg, salt and pepper.<\/li>\n<li><strong>White wine:<\/strong> Dry white wine\u2014or really any white cooking wine\u2014works best for this sauce.<\/li>\n<li><strong>Beef broth:<\/strong> Use your preferred brand of store-bought beef broth or substitute <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chicken broth<\/a> if you have it on hand.<\/li>\n<li><strong>Heavy whipping cream:<\/strong> Heavy whipping cream is an important ingredient because it cuts the acidity of the tomatoes. Use half-and-half or full-fat milk if needed.<\/li>\n<li><strong>Tomato paste:<\/strong> Concentrated tomato paste is a key ingredient in this sauce, adding acidity and sweetness that balances out the other flavors.<\/li>\n<li><strong>Cooked pasta:<\/strong> It can&#8217;t be a great\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/incredible-5-star-pasta-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/incredible-5-star-pasta-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pasta recipe<\/a> without perfectly cooked pasta. Use fresh, hot pappardelle for your sauce, or substitute tagliatelle, another wide noodle.<\/li>\n<li><strong>Parmesan:<\/strong> Freshly grated Parmesan puts the finishing touch on this dish.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2061447\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_1b.jpg?fit=700%2C1024\" alt=\"Onions, celery, carrot and garlic in a food processor to prepare Pappardelle Bolognese\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Pulse the onions, celery, carrot and garlic in a food processor until they&#8217;re finely chopped.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2061450\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_2b.jpg?fit=700%2C1024\" alt=\"Finely chopped onions, celery, carrot and garlic in a food processor\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a Dutch oven, heat the oil and butter over medium heat. Add the vegetable mixture and nutmeg.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2061452\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_3b.jpg?fit=700%2C1024\" alt=\"Finely chopped vegetables in a pan to be cooked\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Cook and stir for six to eight minutes or until the onions are translucent and the vegetables are softened.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2061455\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_4b.jpg?fit=700%2C1024\" alt=\"Cooked vegetable until Translucent in color to prepare pappardelle bolognese\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Use a rubber spatula to scrape down the sides of the food processor bowl as needed.<\/p>\n<h3>Step 2: Cook the beef<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2061467\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_5b.jpg?fit=700%2C1024\" alt=\"Cooking ground beef in a pan with chopped vegetables\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the ground beef to the pan. Cook for six to eight minutes longer or until the beef is no longer pink, breaking the beef into crumbles. Stir in the salt and pepper. Remove everything with a slotted spoon and discard the drippings from the pot.<\/p>\n<h3>Step 3: Cook the sausage and chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2061468\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_6b.jpg?fit=700%2C1024\" alt=\"Crumbles of sausage over medium heat in a Pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In the same pot, cook the sausage over medium heat for six to eight minutes or until it&#8217;s no longer pink, breaking it into crumbles. Drain any fat, then return the beef and vegetables to the pan.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2061470\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_7b.jpg?fit=700%2C1024\" alt=\"Adding broth to crumbles of sausage and beef with vegetables to prepare Pappardelle Bolognese in a pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Stir in the wine and bring it to a boil. Cook, stirring frequently, until the wine has evaporated.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2061471\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_8b.jpg?fit=700%2C1024\" alt=\"Adding chicken to cook in preparation of Pappardelle Bolognese\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the broth and chicken breasts to the Dutch oven and return the sauce to a boil. Reduce the heat and simmer the sauce, covered, for 12 to 15 minutes or until a thermometer inserted in the chicken reads 165\u00b0F.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2061472\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_9b.jpg?fit=700%2C1024\" alt=\"Finely chopped chicken on a back cutting board\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Remove the chicken and let it cool slightly. As soon as it&#8217;s cool enough to handle, finely chop the chicken.<\/p>\n<h3>Step 4: Simmer the Bolognese<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2061473\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_10b.jpg?fit=700%2C1024\" alt=\"cream and tomato paste in a Dutch oven to prepare pappardelle bolognese\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the cream and tomato paste to the Dutch oven and bring everything back up to a boil, stirring occasionally.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2061475\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_11b.jpg?fit=700%2C1024\" alt=\"Adding chopped chicken to finish preparing Pappardelle Bolognese\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Return the chicken to the pot, then reduce the heat and simmer the sauce, covered, for three to four hours or until the flavors are well blended. Continue to stir occasionally while it&#8217;s cooking so that the bottom of the pan doesn&#8217;t burn.<\/p>\n<p>Serve the Bolognese tossed with hot pappardelle and sprinkled with Parmesan cheese.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2061434\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_14b.jpg?fit=700%2C1024\" alt=\"Pappardelle Bolognese served in a bowl on a wooden table\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Omit the chicken:<\/strong> If you prefer a beef and pork sauce, leave out the chicken in this Bolognese pappardelle. You don&#8217;t have to substitute anything, but you can bulk up the ground beef and Italian sausage a bit to make up for not using chicken.<\/li>\n<li><strong style=\"color: #333f48;\">Use red wine:<\/strong> Traditionally, white wine is used for pappardelle Bolognese, but you can use red wine instead for a slightly bolder flavor.<\/li>\n<li><strong style=\"color: #333f48;\">Make Bolognese with pancetta:<\/strong> Add finely chopped pancetta to the sauce for another layer of flavor and richness. You can substitute pancetta for chicken or Italian sausage, or use it in addition to the other ingredients.<\/li>\n<\/ul>\n<h2>How to Store Pappardelle Bolognese<\/h2>\n<p>Cool the Bolognese down to room temperature before storing it in an airtight container in the fridge. It&#8217;s best to store the sauce separately from the pasta, but if it has already been mixed together, it&#8217;s no big deal.<\/p>\n<h3>How long does pappardelle Bolognese last?<\/h3>\n<p>The Bolognese sauce will last up to four days in the fridge. You can also store it in the freezer for up to three months.<\/p>\n<h3>Can you freeze pappardelle Bolognese?<\/h3>\n<p>You can absolutely freeze this sauce, and you&#8217;ll be glad you did! Freeze the sauce on its own, and when you&#8217;re ready to eat it, cook some fresh pasta and combine them. Add extra broth as needed to thin out the sauce.<\/p>\n<h3>How do you reheat pappardelle Bolognese?<\/h3>\n<p>If frozen, allow your Bolognese sauce to thaw overnight in the fridge. Reheat it on the stove or in the microwave.<\/p>\n<h2>Pappardelle Bolognese Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2061435\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_15b.jpg?fit=700%2C1024\" alt=\"Close up shot of cheesy Pappardelle Bolognese in a big bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What other types of pasta can you serve with Bolognese?<\/h3>\n<p>Instead of pappardelle, try tagliatelle, another wide, flat noodle that will hold up to this heavy sauce. Fettuccine will also work well. Avoid angel hair or spaghetti, which can both be overburdened by the sauce.<\/p>\n<h3>What can you serve with pappardelle Bolognese?<\/h3>\n<p>Serve your pappardelle Bolognese with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/garlic-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">garlic bread<\/a> to sop up the sauce, and something green and fresh like a Caesar salad or steamed green beans or broccoli.<\/p>\n<h3>What if my Bolognese is too thick?<\/h3>\n<p>If your sauce thickens too much as it cooks, add some extra broth, extra wine or even a bit of water to thin it out. It can get particularly thick after it sits in the fridge, so adding a little liquid will bring it right back to the desired consistency.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This easy pappardelle Bolognese is extra meaty, with ground beef, Italian sausage and chopped chicken simmered in a creamy pasta sauce. The wide, bouncy pappardelle noodles stand up to this hearty ragu.<\/p>\n","protected":false},"author":7061,"featured_media":2061188,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307308,304423,304328,305271,304292,305487,305334,304515,304343,303966,307320,304408,304368,303887,306848,305353,304268,307307,304458,306297,306327,304558,324623,304028,304005,303883,307614],"categories-v2":[308623,310347,308821,308988,308984,308481,309216,308305,310796,309337,308880,308993,308495,310362,308813,308745,308478,309603,309362,259483,310342,308865,312156,312187,308910,309177,308609,308549,308476,310591],"coauthors":[340582],"recommended_recipes":[{"post_title":"Chicken Paella","post_link":"\/recipes\/chicken-paella\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chicken-Paella_EXPS_TOHD24_29684_JonathanMelendez_07.jpg"},{"post_title":"Slow-Cooker Short Rib Ragu over Pappardelle","post_link":"\/recipes\/slow-cooker-short-rib-ragu-over-pappardelle\/","post_image":"\/wp-content\/uploads\/0001\/01\/Crockpot-Short-Rib-Ragu-over-Pappardelle_EXPS_THSO18_218391_B04_20_8b.jpg"},{"post_title":"Beef Bolognese with Linguine","post_link":"\/recipes\/beef-bolognese-with-linguine\/","post_image":"\/wp-content\/uploads\/2018\/01\/Beef-Bolognese-with-Linguine_EXPS_FT21_130403_F_0423_1-a.jpg"},{"post_title":"Palomilla Steak","post_link":"\/recipes\/palomilla-steak\/","post_image":"\/wp-content\/uploads\/2024\/10\/Palomilla-Steak_EXPS_FT24_277336_EC_1008_5.jpg"},{"post_title":"Italian Sausage Spaghetti","post_link":"\/recipes\/italian-sausage-spaghetti\/","post_image":"\/wp-content\/uploads\/2025\/02\/Italian-Sausage-Spaghetti_EXPS_FT25_14956_JR_0207_1.jpg"},{"post_title":"Eggplant Zucchini Bolognese","post_link":"\/recipes\/eggplant-zucchini-bolognese\/","post_image":"\/wp-content\/uploads\/2018\/01\/Eggplant-Zucchini-Bolognese_EXPS_GBBZ19_43387_C11_07_8b-3-e1721988857471.jpg"},{"post_title":"Spaghetti with Bolognese Sauce","post_link":"\/recipes\/spaghetti-with-bolognese-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40972_CFT1437883D14.jpg"},{"post_title":"Italian Spaghetti and Meatballs","post_link":"\/recipes\/italian-spaghetti-and-meatballs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5941_GBS1554510D37.jpg"},{"post_title":"Mushroom Bolognese with Whole Wheat Pasta","post_link":"\/recipes\/mushroom-bolognese-with-whole-wheat-pasta\/","post_image":"\/wp-content\/uploads\/2025\/02\/Mushroom-Bolognese-with-Whole-Wheat-Pasta_EXPS_TOHD24_87880_EricKleinberg_8.jpg"},{"post_title":"Bacon Bolognese","post_link":"\/recipes\/bacon-bolognese\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps191859_SD163575C10_07_7b.jpg"},{"post_title":"Italian Meatballs and Sausages","post_link":"\/recipes\/italian-meatballs-and-sausages\/","post_image":"\/wp-content\/uploads\/0001\/01\/Italian-Meatballs-and-Sausages_EXPS_THEDSC19_65344_C02_01_3b.jpg"},{"post_title":"Italian Sausage Cacciatore","post_link":"\/recipes\/italian-sausage-cacciatore\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Spaghetti with Italian Meatballs","post_link":"\/recipes\/spaghetti-with-italian-meatballs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31889_LT952492D62-8.jpg"},{"post_title":"Hearty Paella","post_link":"\/recipes\/hearty-paella\/","post_image":"\/wp-content\/uploads\/2017\/09\/Hearty-Paella_exps76331_THHC2238742B09_21_2bC_RMS.jpg"},{"post_title":"Italian Steaks","post_link":"\/recipes\/italian-steaks\/","post_image":"\/wp-content\/uploads\/2017\/09\/Italian-Steaks_exps46369_SD1785600D30_RMS.jpg"},{"post_title":"Italian Chicken Cordon Bleu","post_link":"\/recipes\/italian-chicken-cordon-bleu\/","post_image":"\/wp-content\/uploads\/2017\/09\/Italian-Chicken-Cordon-Bleu_exps38171_SD1999448C02_18_3bC_RMS.jpg"},{"post_title":"Italian Beef with Spaghetti","post_link":"\/recipes\/italian-beef-with-spaghetti\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33508_SD955952D24C.jpg"},{"post_title":"Italian Spaghetti with Meatballs","post_link":"\/recipes\/italian-spaghetti-with-meatballs\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pappardelle-Bolognese_EXPS_TOHcom24_171987_MD_P2_09_27_12b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/hearty-ragu-bolognese\/","name":"Pappardelle Bolognese","datePublished":"2018-01-01","dateModified":"2024-10-15","prepTime":"PT20M","cookTime":"PT03H30M","totalTime":"PT03H50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_EXPS_TOHcom24_171987_MD_P2_09_27_12b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This easy pappardelle Bolognese is extra meaty, with ground beef, Italian sausage and chopped chicken simmered in a creamy pasta sauce. The wide, bouncy pappardelle noodles stand up to this hearty ragu.","recipeIngredient":["2 medium onions, coarsely chopped","2 celery ribs, coarsely chopped","1 medium carrot, coarsely chopped","4 garlic cloves, peeled","2 tablespoons olive oil","1 tablespoon butter","1\/4 teaspoon ground nutmeg","1 pound ground beef","3\/4 teaspoon salt","1\/2 teaspoon pepper","1-1\/2 pounds bulk Italian sausage","1 cup dry white wine","1 can (14-1\/2 ounces) beef broth","1\/2 pound boneless skinless chicken breasts","2 cups heavy whipping cream","3 cans (6 ounces each) tomato paste","Hot cooked pasta","Grated Parmesan cheese, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the vegetables","text":"Pulse the onions, celery, carrot and garlic in a food processor until they're finely chopped. In a Dutch oven, heat the oil and butter over medium heat. Add the vegetable mixture and nutmeg. Cook and stir for six to eight minutes or until the onions are translucent and the vegetables are softened. Editor's Tip: Use a rubber spatula to scrape down the sides of the food processor bowl as needed.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_1b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the beef","text":"Add the ground beef to the pan. Cook for six to eight minutes longer or until the beef is no longer pink, breaking the beef into crumbles. Stir in the salt and pepper. Remove everything with a slotted spoon and discard the drippings from the pot.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_5b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the sausage and chicken","text":"In the same pot, cook the sausage over medium heat for six to eight minutes or until it's no longer pink, breaking it into crumbles. Drain any fat, then return the beef and vegetables to the pan. Stir in the wine and bring it to a boil. Cook, stirring frequently, until the wine has evaporated. Add the broth and chicken breasts to the Dutch oven and return the sauce to a boil. Reduce the heat and simmer the sauce, covered, for 12 to 15 minutes or until a thermometer inserted in the chicken reads 165\u00b0F. Remove the chicken and let it cool slightly. As soon as it's cool enough to handle, finely chop the chicken.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_6b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Simmer the Bolognese","text":"Add the cream and tomato paste to the Dutch oven and bring everything back up to a boil, stirring occasionally. Return the chicken to the pot, then reduce the heat and simmer the sauce, covered, for three to four hours or until the flavors are well blended. Continue to stir occasionally while it's cooking so that the bottom of the pan doesn't burn. Serve the Bolognese tossed with hot pappardelle and sprinkled with Parmesan cheese.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_TOHcom24_171987_MD_P2_09_27_10b.jpg?fit=700,1024"}],"recipeYield":"12 servings (2-1\/4 quarts)","author":[{"@type":"Person","name":"Risa Lichtman"}],"nutrition":{"@type":"NutritionInformation","calories":" 461 calories","fatContent":"35g fat (16g saturated fat)","cholesterolContent":"112mg cholesterol","sodiumContent":"712mg sodium","carbohydrateContent":"13g carbohydrate (6g sugars","fiberContent":"2g fiber)","proteinContent":"21g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3,"reviewCount":2,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jcquintana"},"reviewBody":"<p>Just made this and it was really bland. Then I noticed there were no spices except salt and pepper. I added basil and oregano and managed to save it. Made exactly as written before adding spices. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jennifer084"},"reviewBody":"Excellent!  Nice meaty flavor with the Italian sausage and ground beef.  Love the creamy texture, and the nutmeg gives it a nice hint of spice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"171987","romance_copy_dek":"This easy pappardelle Bolognese is extra meaty, with ground beef, Italian sausage and chopped chicken simmered in a creamy pasta sauce. 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Cook: 3-1\/2 hours","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings (2-1\/4 quarts).","DigitalTitle":"Pappardelle Bolognese","SubmittedTitle":"Ragu Bolognese ","RecipeTypeId":1,"AverageRating":3,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_DOBZ21_171987_E08_13_7b.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":210,"TotalTimeInMinutes":230,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Hearty Ragu Bolognese","OriginalSourceProject":"Hearty Ragu Bolognese","ContestPlacement":"","Trailer":"<b>Freeze option: <\/b> Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.","Metadescription":null,"DigitalHeadnotes":"My robust ragu combines ground beef, sausage and chicken. 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