Pappardelle Bolognese Recipe

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Pappardelle Bolognese
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  1. Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until beginning to brown, about 6 minutes. Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes. Add veal and pork; sauté until brown and cooked through, breaking up meat with back of fork, about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato puree. Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.)
  2. Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain. Transfer to pot with sauce; toss. Serve with Parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1354.24 Kcal (5670 kJ)
Calories from fat 931.8 Kcal
% Daily Value*
Total Fat 103.53g 159%
Cholesterol 183.84mg 61%
Sodium 549.42mg 23%
Potassium 1575.53mg 34%
Total Carbs 54.92g 18%
Sugars 7.71g 31%
Dietary Fiber 3.47g 14%
Protein 41.63g 83%
Vitamin C 17.8mg 30%
Vitamin A 0.2mg 5%
Iron 3.3mg 18%
Calcium 105.9mg 11%
Amount Per 100 g
Calories 172.22 Kcal (721 kJ)
Calories from fat 118.5 Kcal
% Daily Value*
Total Fat 13.17g 159%
Cholesterol 23.38mg 61%
Sodium 69.87mg 23%
Potassium 200.36mg 34%
Total Carbs 6.98g 18%
Sugars 0.98g 31%
Dietary Fiber 0.44g 14%
Protein 5.29g 83%
Vitamin C 2.3mg 30%
Iron 0.4mg 18%
Calcium 13.5mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35
  • 36

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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