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homemade bolognese sauce with pepperdelle pasta with a basil leaf on top in a white bowl.

Homemade Bolognese Sauce With Pappardelle Pasta

Nancy Blackstone
This homemade bolognese sauce with chunks of Italian sausage and ground beef in a white wine tomato sauce also contains a secret ingredient that makes it extra flavorful!
5 from 3 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Italian
Servings 8 Servings
Calories 692 kcal

Ingredients
 
 

  • 2 tablespoons olive oil
  • 4 cloves garlic minced (or 2 teaspoons minced garlic from jar)
  • 1 yellow onion diced
  • 1 carrot diced
  • 1 stick celery diced
  • 1 pound ground beef
  • 1 pound ground sweet Italian sausage
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • cup whole milk or half and half
  • ½ cup dry white wine white cooking wine is okay
  • 14.5 ounce can petite diced tomatoes
  • 6 ounce can tomato paste
  • 30 ounce tomato sauce 2 cans
  • 1-2 tablespoons grape jelly
  • 1 teaspoon Italian seasoning
  • 2 teaspoons fresh chopped basil or 2 teaspoons dried basil
  • 2 Tablespoons freshly grated Parmigiano Reggiano cheese or parmesan cheese plus enough for garnishing.
  • 1 pound pappardelle pasta noodles cooked to al dente and drained

Instructions
 

  • In a large stockpot, heat olive oil over medium-low heat. Add minced garlic and sauté one minute. 
  • Add diced onions, carrots and celery and sauté 7 more minutes, stirring constantly to ensure garlic doesn't burn. 
  • Add ground beef and Italian sausage to the pot, mixing with vegetables. Brown over medium heat, breaking up the meats with a spatula as you cook. 
  • Add in milk and simmer until nearly gone, about 20 minutes.
  • Stir in white wine and simmer 10 minutes.
  • Add salt and pepper, diced tomatoes, tomato sauce, tomato paste, and grape jelly until thoroughly combined. 
  • Add in Italian seasoning, basil, parmesan cheese. Cover and simmer on low for 2 hours. Stir occasionally and add small amounts of water as needed to avoid the sauce from reducing too much.
  • In the last 15 minutes of cooking, boil a large pot of salted water and cook the pappardelle pasta. Drain in colander.
  • Serve Bolognese sauce over pasta.

Notes

Serve with freshly grated Parmigiano Reggiano cheese and some garlic bread.
Sauce can be made the day before and refrigerated to let flavors steep overnight.
If you want some heat in your sauce, add in a teaspoon of red pepper flakes with the tomatoes, or you can serve red pepper flakes as a condiment at the table.

Nutrition

Calories: 692kcalCarbohydrates: 60gProtein: 30gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 133mgSodium: 1584mgPotassium: 1250mgFiber: 6gSugar: 13gVitamin A: 2260IUVitamin C: 20mgCalcium: 123mgIron: 6mg
Keyword grape jelly pasta sauce, meat pasta sauce, meat spaghetti sauce, pasta sauce, pasta with meat sauce, ragu sauce, spaghetti sauce
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