Few pasta dishes offer the same level of richness, depth, and tradition as Mafaldine Bolognese. This dish combines ribbon-like Mafaldine pasta with a slow-simmered, meaty Bolognese sauce, creating a hearty meal that captures the essence of Italian cuisine.

Unlike the widely known spaghetti Bolognese, authentic Bolognese sauce is a slow-cooked ragù that incorporates wine, milk, and aromatic vegetables, creating a deep, umami-rich flavor profile. If you’re looking for the perfect pasta shape to complement a thick sauce, Mafaldine is the best choice.

For more on why pasta shape matters, check out Mafaldine Pasta—an in-depth look at this unique noodle and how to use it in various recipes.

What is Mafaldine Pasta?

Mafaldine, also known as Reginette, is a flat, ribbon-shaped pasta with delicate ruffled edges. It was named in honor of Princess Mafalda of Savoy and is one of the best pasta shapes for thick, meaty sauces.

Why is Mafaldine Perfect for Bolognese?

• The ridged edges help trap thick sauces, ensuring every bite is packed with flavor.
• Unlike spaghetti, which lets sauce slide off, Mafaldine holds onto the sauce, creating a balanced, well-coated bite.
• It provides a chewier, more luxurious texture compared to traditional flat noodles.

Other pasta shapes that work well with Bolognese include:
✔ Pappardelle – A wide, flat pasta ideal for thick sauces.
✔ Tagliatelle – A slightly thinner option that absorbs flavors beautifully.
✔ Fettuccine – A common substitute, though less effective at holding sauce.

If you love experimenting with pasta, you might enjoy this Garlic Parmesan Chicken Pasta—a creamy and cheesy alternative to traditional Italian dishes.

The History of Bolognese Sauce

Origins in Bologna, Italy

• Bolognese sauce, or Ragù alla Bolognese, dates back to the 18th century in Bologna, Italy.
• Unlike American-style meat sauce, which is tomato-heavy and quick to cook, Bolognese sauce is slow-simmered for hours with a mix of meats, wine, milk, and vegetables.
• The first written Bolognese recipe was recorded in 1891 in Pellegrino Artusi’s famous cookbook, La Scienza in Cucina e l’Arte di Mangiar Bene.

Authentic vs. Modern Bolognese

• Traditional Bolognese contains little tomato—the sauce gets its richness from meat, wine, and dairy.
• Modern versions often include more tomatoes and use ground beef instead of a mix of meats.
• Authentic Bolognese is always slow-cooked for at least 2 hours to develop deep flavors.

Ingredients for the Best Mafaldine Bolognese

1. The Meat

• Ground Beef (80/20 blend) – Adds deep, meaty richness.
• Ground Pork or Veal – Adds fat and tenderness to balance the beef.
• Pancetta or Bacon – Provides a smoky, umami depth.

2. The Aromatics

• Onion, Carrot, Celery (Soffritto) – The foundation of any great Italian sauce.
• Garlic – For extra complexity and depth.

3. The Liquids

• Red Wine – Enhances the richness; Chianti or Sangiovese works best.
• Whole Milk – Balances the acidity of tomatoes and creates a creamy texture.
• Beef Broth – Adds a concentrated umami flavor.

4. Tomatoes and Seasonings

• San Marzano Tomatoes (Crushed) – The best choice for a sweet, deep tomato flavor.
• Tomato Paste – Intensifies the sauce’s depth.
• Bay Leaf, Nutmeg, Oregano – Classic seasonings that elevate the sauce.
• Salt and Black Pepper – To balance flavors.

5. The Pasta

• Mafaldine Pasta – The star of the dish.
• Reserved Pasta Water – Helps bind the sauce to the pasta.
• Fresh Parmigiano Reggiano – For a nutty, salty finish.

Step-by-Step Instructions to Make Mafaldine Bolognese

1. Sauté the Aromatics

• Heat olive oil in a Dutch oven.
• Add pancetta, cooking until crispy, then remove.
• Sauté onion, carrots, celery, and garlic until softened.

2. Brown the Meat

• Add ground beef , breaking apart with a wooden spoon.
• Cook until browned, then stir in tomato paste and cook for 2 more minutes.

3. Deglaze and Simmer

• Pour in red wine, scraping the pan.
• Reduce for 8 minutes, then add milk, tomatoes, broth, and seasonings.
• Simmer for at least 2 hours to develop flavor.

4. Cook the Mafaldine Pasta

• Boil heavily salted water and cook Mafaldine until al dente.
• Reserve ½ cup of pasta water, then drain.

5. Combine and Serve

• Stir pasta into sauce, adding reserved pasta water as needed.
• Finish with Parmigiano Reggiano and a drizzle of olive oil.

Conclusion

Mafaldine Bolognese is the ultimate comfort food, blending rich, slow-cooked sauce with textured, elegant pasta. Whether you’re making it for a cozy dinner or entertaining guests, this dish is guaranteed to impress.

For more pasta inspiration, try Mafaldine Pasta—a deep dive into this fantastic noodle and how to use it creatively.

Give this recipe a try, experiment with different variations, and enjoy every bite of this Italian classic.

FAQs – Common Questions About Mafaldine Bolognese

mafaldine bolognese

C. Sophie

Enjoy a rich and authentic Mafaldine Bolognese with tender pasta and a slow-simmered meat sauce. Perfect for a hearty, flavorful Italian meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Main Dish

Cuisine Italian

Servings 5 servings

Calories 620 kcal

Ingredients

  

For the Bolognese Sauce:

• 1 lb ground beef 80/20 blend for flavor
• ½ lb ground pork or veal for tenderness
• 4 oz pancetta or thick-cut bacon finely chopped
• 1 medium yellow onion finely diced
• 2 medium carrots finely diced
• 2 celery stalks finely diced
• 4 cloves garlic minced
• 1 cup red wine Chianti or Sangiovese
• 1 cup whole milk for richness and balance
• 1 can 28 oz San Marzano tomatoes, crushed
• 2 tbsp tomato paste for depth of flavor
• 1 cup beef broth adds umami richness
• 1 bay leaf
• 1 tsp dried oregano
• ½ tsp ground nutmeg
• Salt and black pepper to taste
• 2 tbsp olive oil for sautéing

For the Pasta:

• 12 oz Mafaldine pasta
• 1 tbsp olive oil
• ½ cup reserved pasta water to adjust sauce consistency
• Freshly grated Parmigiano Reggiano for garnish
• Chopped fresh parsley for garnish

Instructions

 

Prepare the Aromatics

• Heat 2 tbsp olive oil in a large Dutch oven over medium heat.
• Add pancetta and cook until crispy, about 4 minutes, then remove with a slotted spoon.
• In the same pot, add onions, carrots, celery, and garlic; sauté until softened, about 10 minutes.

Cook the Meat

• Add ground beef and pork, breaking them apart with a wooden spoon.
• Cook until browned, about 8 minutes.
• Stir in tomato paste and cook for another 2 minutes to deepen the flavor.

Deglaze and Simmer the Sauce

• Pour in red wine, scraping up browned bits from the pot, and let it reduce for 8 minutes.
• Add milk, crushed tomatoes, beef broth, and seasonings (bay leaf, oregano, nutmeg, salt, and pepper).
• Reduce heat to low, cover partially, and simmer for at least 90 minutes, stirring occasionally.

Cook the Mafaldine Pasta

• Bring a large pot of heavily salted water to a boil.
• Add Mafaldine pasta and cook until al dente (about 10-12 minutes).
• Reserve ½ cup pasta water, then drain the pasta.

Combine the Sauce and Pasta

• Remove the bay leaf from the sauce.
• Toss the cooked Mafaldine pasta into the sauce, adding reserved pasta water if needed to adjust consistency.
• Stir well until the pasta is fully coated.

Serve and Garnish

• Plate the pasta and top with freshly grated Parmigiano Reggiano.
• Garnish with chopped parsley and drizzle with a bit of olive oil for extra richness.
• Serve with a glass of red wine and crusty Italian bread for the perfect dining experience.

Notes

Nutrition Information (Per Serving)

• Calories: 620 kcal
• Total Fat: 28g
• Saturated Fat: 11g
• Cholesterol: 90mg
• Sodium: 780mg
• Carbohydrates: 58g
• Fiber: 5g
• Sugar: 9g
• Protein: 35g

Keyword Italian Meat Sauce, Mafaldine Bolognese, Pasta Bolognese