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A plate of Mafaldine Bolognese pasta topped with Parmesan and fresh parsley, served on a rustic table with wine and bread.

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!
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
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
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