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Easy Hearty Weeknight Bolognese Sauce Recipe with Fresh Pappardelle

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A quick and comforting Bolognese sauce that comes together in about 45 minutes, perfect for busy weeknights. Served over fresh pappardelle, this hearty sauce is rich, flavorful, and family-friendly.

Ingredients

Scale
  • 1 pound (450 g) lean ground beef (85% lean)
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 1 small carrot, finely grated or diced
  • 1 celery stalk, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces / 800 g) crushed tomatoes (preferably San Marzano)
  • 2 tablespoons tomato paste
  • ½ cup (120 ml) whole milk
  • ½ cup (120 ml) dry white wine (optional)
  • 1 teaspoon dried oregano or a small handful of fresh basil leaves
  • Salt and pepper, to taste
  • 12 ounces (340 g) fresh pappardelle pasta
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Finely dice 1 medium onion, 1 celery stalk, and grate or dice 1 small carrot. Mince 3 garlic cloves to make the soffritto.
  2. Heat 2 tablespoons olive oil in a large heavy-bottomed skillet over medium heat until shimmering.
  3. Add onion, celery, and carrot to the pan. Stir frequently and cook until softened and fragrant, about 5-7 minutes, without browning.
  4. Add minced garlic and cook for 30 seconds, being careful not to burn it.
  5. Add 1 pound ground beef, increase heat to medium-high, and cook until browned with no pink remaining, about 6-8 minutes. Stir and break up the meat as it cooks.
  6. Pour in ½ cup dry white wine, scraping the pan to loosen browned bits. Simmer until mostly evaporated, about 3 minutes.
  7. Stir in 2 tablespoons tomato paste and cook for 2 minutes to deepen flavor.
  8. Add 1 can crushed tomatoes and ½ cup whole milk. Stir to combine. Season with salt, pepper, and oregano or basil.
  9. Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally until sauce thickens. Add water or broth if sauce reduces too quickly.
  10. While sauce simmers, bring a large pot of salted water to a boil. Cook 12 ounces fresh pappardelle according to package instructions (usually 2-3 minutes). Drain, reserving 1 cup pasta water.
  11. Toss pasta with sauce, adding reserved pasta water as needed to loosen. Serve immediately with freshly grated Parmesan cheese.

Notes

Do not rush browning the meat to develop flavor. Milk softens tomato acidity and adds creaminess—don’t skip it. Reserve pasta water to help bind sauce and pasta. Wine adds depth but can be omitted or replaced with broth. Fresh pappardelle is preferred but dried wide noodles work as a substitute. A pinch of sugar can brighten the sauce if it tastes flat.

Nutrition

Keywords: Bolognese, weeknight dinner, easy pasta sauce, ground beef sauce, fresh pappardelle, quick Bolognese, hearty sauce

Find it online: https://fizzlefork.com/easy-hearty-weeknight-bolognese-sauce-recipe-with-fresh-pappardelle-fast/