Pici with Bolognese Sauce

Homemade pici with Bolognese sauce is Tuscan comfort food at its finest. Thick hand rolled noodles are coated in a rich slow simmered meat sauce. Simple, hearty, and full of authentic flavor, it’s the perfect dish for a cozy Italian style meal.

If you like this recipe, then you’ll love Creamy Garlic Pasta or my Creamy Saffron Pasta Sauce.

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Hello!! Pici with Bolognese sauce is one of those meals that instantly takes me back to Tuscany. I still remember watching the locals roll these long strands of pasta by hand on wooden tables dusted with flour. Each noodle is slightly different, perfectly imperfect, and that’s exactly what makes pici so special. It holds onto the sauce in every twist, creating a rich and flavorful bite that feels homemade in the best way possible.

This Bolognese sauce is slow cooked with love, the way it’s always done in Italy. It starts with a classic soffritto of onion, celery, and carrot, followed by ground beef, wine, and San Marzano tomatoes. The sauce simmers gently until thick and full of depth, ready to coat every strand of pasta. Together, the pici and Bolognese create a comforting Italian dish that celebrates simple ingredients and slow cooking at its finest.

Ingredient Notes

The first time I made pici with Bolognese sauce at home, my kitchen turned into a little Tuscan workshop. My kids stood beside me, their hands dusted with flour, laughing as they rolled the dough into long, uneven strands. Some were thick, others thin, but every one was made with love. You can learn more on my post about making picci pasta.

• Extra Virgin Olive Oil: I always start my sauce with a drizzle of the best extra virgin olive oil I can find. It gives the vegetables and meat a rich, full flavor that builds the perfect foundation.
• Carrots (peeled and finely chopped): One of the essential three in the soffritto. They add a light sweetness that balances the sauce beautifully.
• Celery (finely chopped): Another key player in the soffritto. It brings a gentle freshness that keeps the base lively.
• Medium Onion (finely chopped): The third part of the soffritto. I usually go for a sweet onion, but white, Vidalia, or even a shallot work just as well.
• Ground Beef: I like to use 80/20 ground beef for the perfect balance of flavor and tenderness.
• Pancetta (optional): When I have pancetta on hand, I’ll dice it into small cubes and toss it in. It adds incredible depth and a hint of saltiness.
• Red or White Wine: A splash of wine gives the sauce a beautiful layer of flavor. I often use red because I usually have a bottle open, but white works just as well. Skip it if you prefer, but remember—use a wine you’d actually drink.
• Dried Sage: Brings a warm, earthy aroma that pairs perfectly with the meat.
• Dried Rosemary: Adds that unmistakable, fragrant touch that makes the sauce smell like it’s been simmering in an Italian kitchen all day.
• Bay Leaf (optional): A small leaf that makes a big difference. It adds a subtle, pleasant bitterness that rounds out the sauce.
• San Marzano Plum Tomatoes: The heart of any good sauce. Their natural acidity and rich flavor create a smooth, velvety base. I always blend them for the best texture.
• Tomato Passata: Sometimes I swap the canned tomatoes for a jar of smooth passata—it gives a lovely consistency.
• Bouillon (optional): A spoonful of bouillon paste or a cube adds a nice boost of flavor. I don’t always use it, but when I do, it deepens the sauce beautifully. I never use beef broth in my version.
• Sea Salt: Start small—about ½ teaspoon—especially if you’ve added pancetta, since it already brings saltiness. Adjust to taste.
• Freshly Ground Black Pepper: Just enough to enhance all the other flavors and give the sauce a final touch of warmth.
• Pici pasta: A traditional hand rolled Tuscan pasta known for its thick, chewy strands. It’s made simply with flour, water, and a touch of olive oil, perfect for holding onto rich sauces like Bolognese. Try my recipe which is unique and uses egg whites. If you don't want to make your own picci, use spaghetti or tagliatelle.

How to Make Picci with Bolognese Sauce

• Step 1: Holy Trinity: Add oil to the skillet, and cook the chopped carrots, celery and onions (the Italian Holy Trinity)

• Step 2-3: Add Meat: Stir in the ground beef, breaking it up with the wooden spoon (or a potato masher).
• Step 4: Herbs: Add in the fresh herbs. I used fresh sage and rosemary.
• Step 5-6: Wine: Add in the wine and let it simmer and evaporate a bit.

• Step 7: Sauce: Add in the tomato sauce and stir.
• Step 8: Season: Season with salt and stir.
• Step 9: Pici: Using tongs, remove the pici pasta from the boiling water.
• Step 10: Sauce: Add the pici immediately to the sauce and combine.
• Step 11: Cheese: Add in the grated Parmigiano Reggiano and a drizzle of extra virgin olive oil.
• Step 12: Combine: Combine the pici pasta with the sauce and cheese. It's easiest to combine it with tongs.

📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!

Our Recipe Tips

• Use 00 flour if possible. It gives the dough a silky texture that’s easy to roll and creates that signature chewy bite.
• Rest the dough. Letting the dough rest for at least 30 minutes makes it easier to roll and prevents tearing.
• Don’t rush rolling. Roll each strand gently with your hands on a lightly floured surface for that rustic, uneven shape that holds sauce beautifully.
• Cook the pasta fresh. Fresh pici cooks fast, usually in 4 to 5 minutes. Keep an eye on it and test for doneness.
• Salt the pasta water generously. The pasta absorbs flavor as it cooks, so make the water taste like the sea.
• Simmer the Bolognese slowly. Low and slow cooking deepens the flavor and gives the sauce a velvety texture.
• Use a good wine. Choose one you’d actually drink, whether red or white. It enhances the sauce’s richness.
• Finish the pasta in the sauce. Toss the drained pici directly into the Bolognese for a minute so the flavors meld together.
• Add a splash of pasta water. It helps the sauce cling perfectly to the noodles.
• Top with freshly grated Parmigiano Reggiano. A final sprinkle adds saltiness and ties all the flavors together.
• Freeze extra sauce. Bolognese freezes well and makes an easy weeknight meal next time you crave it.

Storing and Freezing Pici with Bolognese Sauce

I do not recommend freezing the cooked up pici pasta combined with the sauce. But here is how to store and freeze the two components of the recipe

• To store fresh pici: Lightly dust the rolled pasta with flour, then place it on a tray in a single layer. Cover with plastic wrap or a clean towel and refrigerate for up to 2 days. Avoid stacking, as the strands can stick together.
• To freeze pici: Arrange the pasta on a tray in one layer and freeze until firm. Once frozen, transfer to a freezer bag or airtight container. It will keep for up to 2 months. Cook straight from frozen in boiling salted water—no need to thaw.
• To store the Bolognese sauce: Let the sauce cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
• To freeze the sauce: Portion it into freezer-safe containers or bags, label, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove, adding a splash of water or broth to loosen if needed.
• To store cooked pici combined with the sauce: Store cooked pici with Bolognese in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or olive oil to loosen the sauce.

FAQ'S

What to serve with this recipe

• A side of my Authentic Focaccia Bread to soak up all the delicious sauce.
• A crisp and easy salad like Insalata Mista.
• For dessert, a slice of my Italian Apple Cake or my Affogato is the perfect way to end the meal.

Here are some great red wines that pair beautifully with pici and Bolognese sauce:

• Chianti Classico: A Tuscan classic with bright acidity and cherry notes that cut through the richness of the sauce.
• Montepulciano d’Abruzzo: Smooth and medium-bodied, it complements the meat and tomato flavors without overpowering them.
• Barbera d’Alba: Fruity and slightly spicy, it balances the savory depth of the Bolognese perfectly.
• Sangiovese: Earthy and full of character, this is the go-to Italian pairing for any slow-simmered meat sauce.
• Nero d’Avola: A Sicilian red with bold fruit and soft tannins that work well with the hearty texture of the pasta.
• Brunello di Montalcino: For something special, this aged Tuscan wine offers complexity and elegance that elevate the entire dish.

More Pasta Recipes to Try

• Creamy Garlic Pasta
• Roasted Tomato Pasta
• Creamy Italian Sausage Rigatoni
• Creamy Saffron Pasta

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Pici Pasta with Bolognese Sauce

Homemade pici with Bolognese sauce is Tuscan comfort food at its finest. Thick hand rolled noodles are coated in a rich slow simmered meat sauce. Simple, hearty, and full of authentic flavor, it’s the perfect dish for a cozy Italian style meal.

Prep Time10 minutes mins

Total Time2 hours hrs 10 minutes mins

Course: dinner, lunch

Cuisine: Italian

Keyword: meat sauce

Servings: 4 servings

Calories: 86kcal

Ingredients

• 2 Tablespoons extra virgin olive oil
• 2 carrots peeled finely chopped ~ 1 cup
• 2 celery stalks finely chopped ~ 1 cup
• 1 medium onion finely chopped
• 1 pound ground beef chuck 20% fat you could also use ½ ground beef and ½ ground pork
• ½ cup white or red wine use a wine you would actually drink
• 1 teaspoon dried sage I used fresh sage from my garden
• 1 teaspoon dried rosemary I used fresh rosemary from my garden
• 1 dried bay leaf
• 1 28- ounce can San Marzano plum tomatoes pureed or 1 jar of tomato passata
• 1 teaspoon sea salt add more to your taste
• ½ teaspoon freshly ground black pepper add more to your taste
• 1 lb pici pasta or spaghetti or bucatini
• Parmigiano Reggiano grated for serving

Instructions

Make the Bolognese sauce

Sauté the vegetables:

1. Heat the oil in a medium saucepan or Dutch oven over medium heat. Add the soffritto (carrots, celery, onions) and cook for about 7 minutes until the vegetables soften without browning. Season lightly with salt and black pepper.

Brown the meat:

1. Add the ground beef (or a mix of beef and pork). Break it up well and cook until it loses all its pink, about 10 minutes. If you want to use diced pancetta, add it now. Stir often. Add the herbs and season again with salt and pepper.

Brown the meat:

1. Pour in the wine, stir, and let it reduce.

Add the tomatoes:

1. Stir in the tomato sauce. Lower the heat and let the ragu simmer gently for 2–3 hours. Stir every 20 minutes. Keep the heat low enough so it never boils. Add water as needed if it thickens too much. Taste and adjust the seasoning. When done, remove the bay leaf.
2. Optional: Once the tomatoes are added, you can transfer everything to a slow cooker. Cook on high for 3 hours or on low for 6 hours.

Cook the pici pasta

Boil the pasta:

1. Cook the pici according to the package time (I made homemade pici and cooking time could vary depending on the thickness of the pici). Cook the pasta until it's al dente. Start checking a minute early.

Serve:

1. Warm the sauce if needed. Drain the pasta and toss it directly with the ragu. I used tongs to remove it from the pot and transferred to directly to the sauce. Once it's in the sauce, add on the grated Parmigiano Reggiano and a drizzle of extra virgin olive oil. Combine with the sauce and cheese. Serve immediately. Add extra grated Parmigiano Reggiano, if you like.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Meat: Traditional Bolognese uses both beef and pork, but beef alone works well.
• Bouillon: A spoonful of vegetable or beef bouillon paste (or a cube) boosts the flavor.
• Tomatoes: Choose high-quality San Marzano DOP tomatoes or a good tomato passata. You don’t need sugar when the tomatoes are good.
• Tomato paste: Add a tablespoon if you have it for deeper flavor.
• Slow cooker: After adding the tomatoes, move everything to the slow cooker and simmer on low for 6 hours.
• Simmer time: The longer the sauce cooks, the richer it becomes. It tastes even better the next day.
• Make extra: Double the batch so you can freeze some for an easy future dinner.

Nutrition

Calories: 86kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 22mg | Potassium: 138mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5100IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 0.2mg

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