Fettuccine Bolognese
Dive into the rich, comforting flavors of **Fettuccine Bolognese**, a classic Italian recipe that marries tender ribbons of fettuccine with a deeply flavorful meat sauce. This hearty dish features a slow-simmered Bolognese crafted from a blend of ground beef and pork, aromatic vegetables like onion, carrot, and celery, and a splash of red wine for depth. Infused with herbs, crushed tomatoes, and a touch of milk for creaminess, the sauce achieves a velvety texture that clings perfectly to the pasta. Finished with freshly grated Parmesan, this recipe delivers a restaurant-quality experience in your own kitchen. Perfect for family dinners or special occasions, Fettuccine Bolognese is a comforting masterpiece that celebrates traditional Italian cooking.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 3 garlic cloves, minced
- 250 grams ground beef
- 250 grams ground pork
- 2 tablespoons tomato paste
- 120 milliliters red wine
- 800 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 120 milliliters milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 400 grams fettuccine
- 50 grams parmesan cheese, grated
Instructions
Heat the olive oil in a large, heavy-based saucepan over medium heat.
Add the chopped onion, carrot, and celery to the pan. Sauté these vegetables gently until they are soft and translucent, about 8-10 minutes.
Stir in the minced garlic and cook for an additional 2 minutes.
Increase the heat to medium-high and add the ground beef and pork into the pan. Cook the meat, breaking it apart with a wooden spoon, until browned all over, approximately 10 minutes.
Stir in the tomato paste and cook for 2 more minutes, then pour in the red wine and let it simmer until reduced by half.
Add the canned crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir to combine all the ingredients.
Reduce the heat to low, cover partially, and let the sauce simmer for about 60 minutes, stirring occasionally, until it thickens.
About 15 minutes before the sauce is done, bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
While the pasta is cooking, stir the milk into the Bolognese sauce and let it simmer uncovered for the remaining time.
Drain the pasta and return it to the pot. Add a ladleful of the Bolognese sauce to the pasta and toss to coat.
Serve the pasta topped with the remaining sauce and a generous sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
2918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 4699 mg | 204% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 56.2 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1174 mg | 90% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4650 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
