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Pappardelle with Bean Bolognese Sauce


  • 1 large celery stalk, chopped
  • 3 tablespoons chopped fresh Italian parsley, divided
  • 3/4 teaspoon minced fresh rosemary
  • 2 tablespoons tomato paste
  • 1 3/4 cups 1/2-inch cubes peeled butternut squash (8 ounces)
  • 1 28-ounce can Italian-style tomatoes in juice, drained (juice reserved), tomatoes chopped
  • 2/3 cup drained canned white beans
  • 2/3 cup drained canned kidney beans
  • 2/3 cup drained canned garbanzo beans
  • 2 tablespoons whipping cream
  • 8 ounces dried pappardelle or other wide noodles, such as mafaldine
  • 1 1/2 cups grated Parmesan cheese (about 5 ounces), divided

Recipe Preparation

  • Heat oil in heavy large pot over medium heat. Add onion, carrot, celery, 2 tablespoons parsley, garlic, rosemary, thyme, and bay leaf. Sauté until vegetables begin to brown, about 8 minutes. Add tomato paste; stir 1 minute. Add squash; stir 1 minute. Add chopped tomatoes and all beans; stir 1 minute. Add wine and simmer 2 minutes. Mix in broth, cream, and reserved tomato juice. Simmer until sauce thickens, stirring occasionally, about 20 minutes. Season sauce to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before using.

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to same pot. Add sauce; toss over medium heat until coated. Transfer to large bowl. Sprinkle with 1/2 cup cheese and 1 tablespoon parsley. Serve, passing remaining 1 cup cheese separately.

Recipe by Steven Raichlen,Reviews Section

Fresh Pappardelle with Marcella Hazan’s Ragù Bolognese

Marcella Hazan’s recipe for Meat Sauce, Bolognese Style from her 1973 The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating, is in itself a classic. In fact it’s one of the most satisfying things to eat in the universe, as we wrote in this story. This is the style made with milk if you’d like a ragù bolognese made with both beef and pork that does not use milk, you’ll like Lidia Bastianich’s recipe.

Makes four to five main-course servings.


This recipe utilizes two functions of the Instant Pot: the sauté mode and obviously, the pressure cooking mode.

I absolutely love the sauté mode feature.

Unlike a slow cooker where you&rsquod have to get out an entire other pot and do some work on the stove top to sauté or brown something before slow cooking, the Instant Pot lets you do everything in one.


Sauté the carrots in olive oil until they&rsquore lightly browned. Then, add the celery and onions and cook until slightly softened. Next, add the oregano, basil, parsley, garlic, salt and anchovy paste (don&rsquot skip this ingredient!). Stir until well combined and cook for about a minute until fragrant.


Add the ground beef. Use a mixture with a decent amount of fat for flavor like 80/20 or 85/15 at minimum. Cook the beef until browned and crumbly, breaking it up with a spatula in the pot. Add the crushed tomatoes, tomato paste, red wine and bay leaves. Stir everything together and place the lid on the pot.


Set the valve to &ldquosealing&rdquo and manually cook on high pressure for 30 minutes. Let the pressure naturally release for 10 minutes after it&rsquos done cooking then flip the valve to &ldquoventing&rdquo and release the rest of the pressure manually.

At this point you&rsquoll have a nice hearty, thick Italian bolognese sauce ready to be served!

Classic Ragu Bolognese

This Classic Ragu Bolognese is our most successful recipe to date and was given to Michela while filming ‘Simply Italian’ in Italy. So easy to follow the real secret to this dish is the simmering for 3 hours. It changes the taste as the meat is soft and tender and no tinned tomatoes are needed! You wont ever cook ragu any other way.

You can use dried pasta with this sauce if you don’t have time to make fresh pasta. Simply use about 1kg of pasta for 8-10 people. This recipe works brilliantly with tagliatelle. Avoid using spaghetti as a wider pasta holds the sauce better

This recipe is fantastic to make in a large batch and then freeze in individual portions – it takes time to make a really tasty ragu so it’s worth making lots so you can enjoy after a hard day’s work! Heat the sauce from frozen.

Pappardelle Bolognese

Toy Party, a huge holiday charity event in Atlanta, provides tens of thousands of Christmas gifts to underpriviledged children in the metropolitan area. Your heart warms when you walk into the venue in the AmericasMart Building and see mountains of toys that will undoubtably produce smiles on the faces of many children on Christmas morning. Each of the thousands of guests bring gifts as admission to the party.

Sunday night, we ventured out into the frigid cold to attend the event with our besties, Bruce and Felix. Toy Party always proves to be one of the best social events of the season and a great opportunity to visit with acquaintances that you haven’t seen all year. After a couple of hours of schmoozing with friends and acquaintances, we opted for a quiet dinner at home.

Anticipating a hungry crew on a cold Sunday night, I made a big pot of Bolognese sauce. Because this meat sauce is somewhat heavy, it requires a substantial pasta to serve with it and pappardelle makes the perfect companion. For my version of Bolognese, I use a combination of beef, pork, and veal.

We brought a fun Sunday night to a conclusion with a roaring fire in the fireplace, great friends, free-flowing red wine, and a huge plate of pasta. It was a good Sunday night.

Pappardelle with Bolognese Sauce

It’s fall. Is anyone else super excited? I’m ready for boots, cardigans, cranking up my oven, leaving the windows open during the day, wood burning fires at night and always, always watching the leaves change. That first week when they burst into a colorful explosion of oranges, yellows and reds. Yes.

Those are the mornings I like to sit on my deck with my cappuccino and just stare at their magnificence. Until the oven calls and it always does. Fall is a time for low and slow cooking, Saturday sauces and baking bonanzas. One of my favorites is Bolognese sauce. It’s the mother of all meat sauces and is amazingly versatile.

My friends at KitchenAid challenged me to BEEF UP YOUR BOLOGNESE, or come up with a Fall version of my traditional Bolognese sauce. How did we do that? With the help of my KitchenAid® Dual Fuel 36 Range of course and by infusing the earthy deep flavor of mushrooms into our low and slow Saturday sauce.

Bolognese sauce is all about layering flavors and mushrooms just add another level to this classic sauce that’s perfect for Fall (and winter).

Hopefully we’ve inspired you to get in the kitchen and make your our Bolognese Sauce! You can use it to make my favorite, LASAGNA, as a filling for stuffed shells, or simply add to it to any chunky pasta like pappardelle or rigatoni like we showcased in the video.

The sauce it almost stew like so it needs something substantial to hold up to it so you’ll want to skip say Cappellini (Angel Hair) pasta for this dish. Now this is important, make sure you have a nice crusty loaf of bread to serve it with. You’ll want every ounce of this sauce. Trust me.

And that other half of the bottle of wine that you didn’t use in the sauce? Serve it up with your sauce because wine and pasta were meant to go together. You wouldn’t want to break up that culinary marriage now would you?

EDITED TO ADD: Contest has ended. Thank you for your entries. Winner has been notified.

Great news – this post includes a sweepstakes and you could win your dream KitchenAid® appliance! All you have to do to enter is leave a comment telling me about how you BEEFED UP YOUR BOLOGNESE or recently conquered another cooking challenge—or look below to find out other ways you can enter for a chance to win. Entries will be pooled between four participating blogs and one winner will be chosen to receive up to $5,000 in KitchenAid® appliances of your choice!

Sweepstakes Rules:
No duplicate comments. You may receive (2) total entries by selecting from the following entry methods:

Bolognese Sauce recipes

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In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 T of cream s. ( more )

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Bolognese Sauce

Bolognese sauce is a traditional Italian meat-based sauce typically used to dress tagliatelle. The bolognese sauce recipe is both delicious and easy to prepare, making it a popular dish in many households.

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.


  • 700 g Mutti passata
  • 2 tablespoons Mutti Double Concentrate Tomato Paste
  • 650 g beef mince
  • 350 g pork mince
  • 3 large brown onions finely chopped (about 500 g)
  • 1 small carrot
  • 1/2 celery stalk, finely chopped
  • 125 ml Monini Classico olive oil (1/2 cup)
  • 1 clove garlic finely chopped
  • 125 ml red wine (1/2 cup)
  • leaf fresh bay
  • 1/4 teaspoon nutmeg (or to taste)

Bolognese sauce serves 10 with pasta or gnocchi.

We also recommend our tagliatelle bolognese recipe

Share the ingredient list


  1. Place the oil in a large heavy bottomed pot with a lid. Add the onion, carrot and celery and cook on medium-low heat for 20 minutes until soft, stirring regularly.
  2. Add the garlic and cook for another 5 minutes.
  3. Increase the heat to medium and add the meat, stirring frequently, allowing it to brown all over for about 5 minutes.
  4. Turn up the heat to medium-high and add the wine. Allow that to evaporate then add the Passata, tomato paste, bay leaf and nutmeg. When it starts to simmer, reduce the heat to low and cover.
  5. Simmer for 1.5 hours, stirring occasionally, adding salt and pepper to taste.
  6. Serve bolognese sauce on top of your favourite pasta, with grated parmesan cheese. Store the sauce in a ceramic container in the fridge for up to a week.

Bolognese sauce and its traditional recipe

Bolognese sauce is a traditional Italian recipe, known as ragu alla bolognese, originating from the Italian city of Bologna. It is a slowly cooked meat-based sauce commonly consisting of onion, celery, carrot, beef and pork, mixed with tomato, whine wine and milk. To create its staple thick sauce, the dish is simmered gently for a while, In Bolognese cuisine, the authentic version of bolognese sauce is served with tagliatelle, a traditional type of pasta made from eggs and wheat flour.

There are many variations of the bolognese sauce recipe, which differ amongst the meats used, the form of tomatoes applied, the utilized cooking liquids, and so on. Bolognese sauce can also be paired with other forms of pasta instead of tagliatelle, such as pappardelle, fettuccine, rigatoni and penne. The bolognese sauce recipe has also been further broadened outside of Italy, which is nowadays better known as Spaghetti Bolognese in many parts of the world.

The importance of the tomato in bolognese sauce

Traditional bolognese sauce has evolved since its founding in the 18th century. At the time, the sauce mainly consisted of veal mixed with pancetta, butter, onion, and carrot. Tomato was added to the line of common ingredients later on, which can either be in the form of puree and/or concentrated paste.

To give the bolognese sauce the exquisite sweet flavour it is know for today, it is crucial to use high-quality tomato products. Which is why Mutti’s Passata Tomato Puree and Mutti Double Concentrated Tomato Paste are the perfect fit for a perfect bolognese sauce. Both product are made of sun-ripened 100% Italian tomatoes, giving the bolognese sauce a velvety texture and intense flavour of ripe tomato.

Recipe Summary

  • ¼ cup extra-virgin olive oil, or as needed
  • 2 cups sliced mushrooms
  • 2 tablespoons minced garlic, or to taste
  • 1 cup dry white wine
  • 1 (5 ounce) jar anchovy-stuffed green olives, drained and halved
  • ¼ cup capers, drained
  • 2 tablespoons caper juice
  • 2 (14 ounce) cans crushed tomatoes
  • 1 pinch red pepper flakes, or to taste
  • 1 pound dried pappardelle pasta

Heat olive oil in a large skillet over medium-high heat. Stir in mushrooms and garlic. Cook until the mushrooms have begun to brown, about 4 minutes. Increase heat to high, and pour in wine. Bring to a boil, then stir in olives, capers, caper juice, crushed tomatoes, and pepper flakes. Return to a simmer, then reduce heat to medium-low, and cook for 20 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain and toss with sauce to serve.

Watch! How to make Lentil Bolognese

I had so much fun making this pantry friendly lentil bolognese (and a fancy pants version) and sharing it with my family. Watch the video to see which version comes out on top!

And if you enjoyed this recipe, please rate and review the recipe with your feedback below :) And tag me on Instagram with your recreations!