Nonna's 30-Minute Ragù Bolognese Recipe With Pappardelle Pasta by Chef Gigi

Nonna's 30-Minute Ragù Bolognese Recipe With Pappardelle Pasta

Bolognese is one of my family's all-time favorite Italian dishes. This is my favorite Bolognese sauce recipe hands down. My trick to making this rich tomato meat sauce fast is using my food processor.

I also double this Bolognese recipe and the next day I just reheat and serve open face on thick toasted slices of ciabatta bread slathered with butter. Literally, another dinner, but in 10 minutes.

To make this homemade Bolognese sauce you will need to gather the following ingredients: pappardelle pasta, olive oil, mushrooms, celery, garlic, carrots, onion, fresh thyme, ground beef, ground pork, red wine, tomato puree, butter and Parmesan cheese. The whole process takes about 35 minutes. Quick and easy!

Serve this rich Bolognese sauce with pasta for dinner with your favorite side dishes.

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Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6


  • 1 pound pappardelle
  • 1/4 cup extra-virgin olive oil
  • 1 pound mushrooms, pulsed in your food processor
  • 2 medium celery ribs, finely chopped
  • 4 - 5 cloves garlic, peeled and pulsed in the food processor
  • 1 medium carrot, pulsed in your food processor
  • 1 small onion, finely chopped
  • 3 thyme sprigs
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup dry red wine
  • 2 cups tomato puree
  • 1 tablespoon unsalted butter
  • 1 cup Parmesan cheese, freshly grated

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Recipe Notes

  • My family loves pappardelle, but you could use your favorite pasta.

Here's how to make it: 

  1. In a large saucepan over medium-high heat, add the olive oil. Add the mushrooms, celery, carrot, onion and thyme sprigs and cook, stirring often, until the vegetables start to brown and the mushrooms have released their water, about 8 to 10 minutes. Add the garlic and cook 30 seconds. 
  2. Add the ground beef and pork. Season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until no pink remains, about 5 minutes.
  3. Add the red wine and bring to a boil over high heat until reduced by half, about 3 minutes. Add the tomato puree, stirring occasionally, until thickened and flavorful, about 10 minutes. Discard the thyme sprigs.
  4. Meanwhile, while the sauce is simmering, prepare the pasta to the manufacturer's directions. Drain the pappardelle. Return to the pot. Toss with butter and half of the sauce. Season with salt and pepper and add 1/4 cup of Parmesan.
  5. Transfer the pasta to warm bowls. Top with the remaining sauce and more Parmesan.

Nutrition Facts Per Serving

Calories: 765

Total Fat: 17.3g

Saturated Fat: 5.7g

Cholesterol: 297mg

Sodium: 386mg

Total Carbohydrate: 110.7g

Dietary Fiber: 7.5g

Total Sugars: 6.7g

Protein: 37.9g

Vitamin D: 60mcg

Calcium: 237mg

Iron: 7mg

Potassium: 525mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
I would eat this sauce with a spoon right from the pan, Chef Gigi Gaggero, Our 30Seconds Resident Chef . It sounds absolutely amazing!
Chef Gigi
At midnight in your jammies! 100! I'm making this for dinner RN!
That looks crazy good...

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