Bolognese ragù with pappardelle
A rich, slow-cooked pork and beef ragu simmered in tomato, wine, and herbs, finished with cream for a silky texture. Perfectly paired with pasta and Parmesan for a comforting Italian-inspired meal.
Updated : 21 August, 2025
Easy
About 30 min.
Ingredients
2 tablespoon
Olive oil
2
Onion
1
Carrot
2
Celery stalk
500 grams
Pork mince
500 grams
Beef mince
3
Garlic
3 tablespoon
Tomato paste
150 milliliters
White wine
500 grams
Tomato purée
400 grams
Canned tomatoes
200 milliliters
Meat broth
3
Laurel leaf
2 teaspoon
Dried thyme
4 tablespoon
Heavy cream
to taste
Salt
to taste
Ground black pepper
450 grams
Pasta
as needed
Parmesan
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 160C.
Step 2
Heat the oil in a deep, lidded ovenproof casserole dish. Add the onion, carrot, and celery, and fry over a high heat for 5-6 minutes, or until beginning to soften. Add the pork and beef mince, cooking until browned and any excess liquid has evaporated. Stir in the garlic and cook for 30 seconds.
Step 3
Mix in the tomato paste, then pour in the tomato puree, tomatoes, stock, herbs, and wine. Season generously with salt and pepper. Bring to the boil, cover with a lid, and transfer to the oven to bake for about 1 hour.
Step 4
Stir in the cream, then return the dish to the oven uncovered. Bake for another 1 hour, until the meat is tender and the sauce has reduced.
Step 5
Meanwhile, bring a large pan of salted water to the boil. Add the pappardelle pasta and cook according to the packet instructions. Drain well and adjust the seasoning if needed.
Step 6
Divide the pasta among plates, spoon the rich sauce over the top, grate over Parmesan, garnish with fresh basil leaves, and serve immediately.