If we had to choose one last meal, it’d be this.
A rich, slow-simmered Bolognese usually takes hours, but we’ve cracked the code. With Alla Pappy as your base, you can skip the hard stuff—no peeling, chopping, or slow-roasting required—while still getting that deep, savory, slow-cooked flavor.
Ready to dig in? We’re giving you the full recipe so you can see just how easy and delicious it is.
Ingredients:
- 4 oz bacon, finely chopped
- 1 lb ground beef and pork mix
- 2 tbsp butter
- ½ cup dry white wine
- ½ cup warm broth, divided
- ¼ tsp beef bouillon, dissolved in warm water
- ½ jar (about 12 oz) Marinara alla Pappy
- Salt and freshly ground black pepper, to taste
- Hot milk (enough to cover the surface of the sauce)
Optional Additions:
- ¼ cup prosciutto, finely diced
- ¼ cup wild mushrooms, softened in warm water for 30 minutes, drained, and chopped
Recommended pasta is Rigatoni, Paparedelle, or Penne.
Instructions:
- In a bowl, mix the chopped bacon with the ground meats until well combined.
- In a medium saucepan, melt the butter over medium heat until golden. Add the meat mixture and sauté, stirring occasionally, until browned.
- Pour in the wine, ½ of the broth, and the dissolved beef bouillon. Let it cook until the liquid has mostly evaporated. Then, add the remaining broth and continue simmering.
- Stir in Alla Pappy Marinara, along with salt and freshly ground black pepper. Cook for 1-2 minutes to blend the flavors.
- Gently pour hot milk over the top of the sauce until it just covers the surface—do not stir it in. Cover the pot, reduce the heat to low, and let it simmer until the milk is fully absorbed.
- Turn off the heat and let the sauce rest, covered, for 2 to 4 hours to allow the flavors to develop.
- (Optional) For extra depth, add diced prosciutto and softened wild mushrooms when sautéing the meat.
Serve over fresh pappardelle, polenta, or layered into your favorite baked pasta dish.
Buon appetito!