Dark Rum Bolognese with Pappardelle
A tropical twist on a rich Italian classic
Let’s give cozy Italian comfort food a tropical upgrade! This Dark Rum Bolognese is savory, silky, and deeply flavorful—thanks to a splash of Kōloa Dark Rum. Simmered low and slow with onions, carrots, tomatoes, and milk, the result is a bold, luxurious sauce that clings perfectly to wide ribbons of pasta.
Pair it with a glass of red wine, a sprinkle of Parmesan, and a cool island breeze (even if it’s coming from your kitchen fan).
Why Add Kōloa Dark Rum?
The Kōloa Dark Rum doesn’t just bring island spirit—it balances the acidity of tomatoes with warm notes of Tahitian vanilla, espresso, and semi-sweet chocolate. It’s like deglazing with wine, but deeper and more intriguing.
Servings: About 6–8 servings
Ingredients
2 tbsp extra virgin olive oil
2 tbsp unsalted butter (plus 2 tbsp more for the pasta)
1 1/2 cups onion, finely chopped
1 celery stalk, finely chopped
1 medium carrot, peeled and shredded
3 garlic cloves, minced
1 lb ground beef (80/20) or beef/pork mix
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup Kōloa Dark Rum
28 oz canned crushed tomatoes
1 1/2 cups hot water (as needed to adjust thickness)
2 tbsp tomato paste
1/2 cup whole milk
1/4 cup chopped parsley or fresh basil
12 oz pappardelle or tagliatelle pasta
Freshly grated Parmesan cheese (for topping)
Instructions
1. Sauté the Vegetables:
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Once the butter is melted and foaming, add the chopped onions. Sauté for 5–6 minutes until they become soft and translucent, but not browned. Add the celery and shredded carrots and continue cooking for another 5 minutes, stirring occasionally, until the mixture becomes fragrant and golden.
Tip: Slow-cooking the aromatics is key. The sugars in onions and carrots create a natural sweetness that deepens the base of your sauce.
Add the minced garlic and stir for 30 seconds, just until aromatic. Don’t let it brown, or it may turn bitter.
2. Brown the Meat:
Add the ground beef (or beef/pork mix) to the pot, breaking it up with a wooden spoon. Season with salt and black pepper. Cook for 5–6 minutes, stirring occasionally, until the meat is fully browned and most of the moisture has evaporated.
Tip: Browning the meat well enhances the flavor. If the meat releases a lot of fat, you can spoon off excess before moving to the next step.
3. Deglaze with Rum:
Pour in the Kōloa Dark Rum and raise the heat to medium-high. Stir and scrape the bottom of the pot to lift any browned bits. Let it simmer for about 4–5 minutes, or until most of the alcohol has cooked off and the rum reduces slightly.
Deglazing not only incorporates the caramel and vanilla notes of the rum—it also captures all the savory fond (brown bits) from the bottom of the pan.
4. Add Tomatoes, Milk & Simmer:
Stir in the crushed tomatoes, tomato paste, and whole milk. Add 1 cup of hot water and mix well. Bring to a gentle boil, then reduce the heat to a low simmer. Partially cover the pot with a lid, leaving a slight opening to allow steam to escape.
Simmer for 1½ to 2 hours, stirring occasionally and adding more hot water in 1/4 cup increments if the sauce reduces too much.
Milk softens the acidity of the tomatoes and creates a silky, velvety finish—classic to true Bolognese.
5. Finish the Pasta:
While the sauce simmers, cook pappardelle or tagliatelle pasta in well-salted water according to package directions. Just before draining, reserve 1/4 cup of pasta water.
Toss the drained pasta with 2 tablespoons of butter and a splash of reserved pasta water to coat. This step gives your noodles a glossy finish and helps the sauce cling beautifully.
6. Serve:
Spoon the rich rum Bolognese sauce over your pasta. Top with freshly grated Parmesan cheese and a sprinkle of chopped parsley or basil. Serve immediately with crusty bread or a green salad on the side.
Tips & Variations
Layer flavor with beef broth: Swap some of the hot water for beef broth for an even deeper base.
Carrot vs. sugar: Carrot naturally sweetens the sauce; no added sugar needed.
Alcohol sensitivity? Nearly all the alcohol will cook off, but you can reduce the rum to 2 tbsp or cook for longer if concerned.
Storage: Bolognese sauce gets better the next day. Store in the fridge for up to 4 days, or freeze in portions for quick weeknight meals.
Use for lasagna: This sauce is excellent layered between noodles and béchamel for a rum-spiked lasagna.
Want extra depth? Add a pinch of nutmeg
Make it creamy: Stir in 2 tbsp heavy cream at the end for richness.
No dark rum? Kōloa Spice Rum also works well—adds warmth and a hint of warm spices.
Pasta swap: Use rigatoni, spaghetti, or layer into lasagna.
Best With: Crusty bread, red wine, roasted vegetables, or a simple green salad
Want to share your take or see how others are using it?
Join the conversation in the Community Chat—it’s where flavor, ideas, and island inspiration come together.
Mahalo for being here!
This free recipe is part of The Island Spirit Kitchen—where sweet, savory, and a little splash of rum come together in every dish.
If you're enjoying these spirited recipes, consider supporting the kitchen:
Subscription Tiers & Benefits
🟢 Free Subscriber – $0/month
For casual cooks and curious readers.
Includes:
1 free recipe post per month sent directly to your Inbox
Seasonal kitchen tips and updates
Ad-free reading experience
🟡 Paid Subscriber – $7/month or $70/year
Unlock the full flavor of the kitchen.
Includes everything in Free, plus:
2 premium recipe posts per month
Access to the full recipe archive
Advanced culinary tips and seasonal pairings
Paid-only community chat to ask questions and share and inspire your culinary creations
🔴 Spirited Supporter – $275/year
Your contribution as a Spirited Supporter directly fuels the heart of this creative work. Every dollar helps sustain the recipe development, testing, photography, writing, and digital design that make this newsletter possible.
It’s for those who see the value in handcrafted content, locally inspired storytelling, and building a space where food and community come together in meaningful ways.
Includes all the benefits of a Paid Subscriber, PLUS…
✅ Early access to new recipes
✅ Exclusive bonus content not available elsewhere
✅ A hardcover copy of The Island Spirit: The Ultimate Guide to Rum-Infused Cocktails and Cuisine (shipping June 2025)
Let’s keep simmering, stirring, and infusing The Island Spirit into every dish. 💛
Mahalo nui loa,
Nicole
The Island Spirit Kitchen