Pappardelle with Creamy Bolognese Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

From Scratch

By Michael Ruhlman

Published 2019

  • About

Now that we have both a Bolognese sauce and homemade pasta, the easiest meal is to combine them. I love to add béchamel to the Bolognese, as well as some mozzarella for a truly comforting bowl of pasta. Of course, it’s fine to use store-bought pasta and hard mozzarella. It’s just different. It’s really the sauce that’s the star here.

A note on cooking pasta: Most basic recipes describing how to cook pasta suggest boiling it in salted water. What does that mean? It does not mean putting a pinch of salt in a huge pot of water. It means seasoning the water. The proper way to cook pasta is to add enough kosher salt that the water tastes pleasantly seasoned. Not salty (as you should make it when cooking green vegetables), but seasoned. If you want to know a correct level of seasoning, for most people it’s 1 percent. So, measure out 1 liter of water and add 10 grams of salt. Or measure out 1 gallon of water for your pasta and add 1.28 ounces salt (roughly 2¼ tablespoons).


  • Kosher salt to taste
  • 1 pound/450 grams pappardelle
  • 4 cups/1 liter Bolognese Sauce
  • 2 cups/480 milliliters Béchamel Sauce or more to taste
  • 1 pound/480 grams mozzarella, grated
  • ¼ cup minced fresh flat-leaf parsley or julienned fresh basil, for garnish (optional)


Bring a large pot of salted water to a boil over high heat. Cook the pappardelle until al dente.

While the pasta is cooking, combine the Bolognese and béchamel sauces in a large saucepan and heat just to a simmer. Cover and remove the pan from the heat.

When the pasta is done, drain it and transfer it to a large bowl. Add half the sauce and half the mozzarella and toss. Serve immediately, topping each serving with the remaining sauce and more cheese as desired, finishing it with fresh parsley or basil (if using).