Pappardelle with Bolognese
Pappardelle with Bolognese is a classic Italian pasta dish featuring wide, flat egg noodles generously coated in a rich, slow-simmered meat sauce. Originating from the Emilia-Romagna region, it typically combines ground beef, pork, tomatoes, soffritto (onion, carrot, celery), and often a splash of wine or milk for depth. It's a hearty, comforting staple celebrated for its rustic, layered flavors.
🍽️ Nutrition at a glance
This dish is generally high in carbohydrates from the pasta and protein from the meat, with a moderate to high fat content depending on the meat and cooking method. It provides key nutrients like iron, B vitamins, and lycopene from tomatoes, with a typical serving ranging from 600 to 800 calories.
Nutrition breakdown
| Calories | 580 kcal |
| Protein | 28 g |
| Carbs | 62 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 850 mg |
| Potassium | 520 mg |
| Iron | 4.5 mg |
| Calcium | 120 mg |
| Vitamin A | 85 mcg RAE |
| Vitamin C | 12 mg |
| Vitamin B12 | 2.1 mcg |
| Niacin (B3) | 6.2 mg |
| Selenium | 28 mcg |
Per 1 typical serving (350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the 'ragù alla Bolognese' sauce is traditionally served with tagliatelle, not spaghetti, making the pairing with pappardelle a delicious regional variation. Nutritionally, the slow-cooking process helps meld flavors and can make the meat more tender, while the tomato base offers antioxidants.
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AI estimate may be inaccurate · Terms