Rag Alla Bolognese with Fettuccine
Indulge in the rich, comforting flavors of Ragù Alla Bolognese with Fettuccine, a timeless Italian classic that pairs a velvety meat sauce with tender, al dente pasta. This traditional Bolognese sauce is lovingly slow-cooked to perfection, combining a harmonious blend of ground beef, pork, and pancetta with a medley of finely diced onion, carrot, and celery. Simmered with dry red wine, milk, and savory tomato paste, the sauce develops a deep, robust flavor that's further enhanced by a hint of nutmeg. Served over ribbons of fettuccine and finished with a generous sprinkle of grated Parmesan cheese, this dish is a true celebration of authentic Italian cuisine. Perfect for a special occasion or a cozy family dinner, this recipe will transport you straight to Bologna with every bite. Keywords: authentic Italian, Bolognese sauce, fettuccine pasta, slow-cooked, classic comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 300 grams Ground beef (preferably 80/20 blend)
- 200 grams Ground pork
- 100 grams Pancetta, finely chopped
- 1 cup Dry red wine
- 3 tablespoons Tomato paste
- 1 cup Whole milk
- 2 cups Chicken or beef stock
- 1 pinch Freshly ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 400 grams Fettuccine pasta
- 0.5 cups Grated Parmesan cheese
Instructions
Heat olive oil and butter in a large, heavy-bottomed pot over medium heat.
Add the finely diced onion, carrot, and celery. Sauté for 7-10 minutes until the vegetables are soft and fragrant.
Increase heat to medium-high and add the ground beef, ground pork, and pancetta to the pot. Cook, breaking up the meat with a spoon, until browned and fully cooked, about 10 minutes.
Pour in the dry red wine and stir, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer until mostly evaporated, around 5 minutes.
Reduce heat to medium-low and stir in the tomato paste, ensuring it is evenly incorporated.
Add the whole milk and cook, stirring occasionally, until the milk is absorbed into the sauce, about 10 minutes.
Pour in the chicken or beef stock, add the pinch of nutmeg, and season with salt and black pepper. Bring the sauce to a gentle simmer.
Reduce the heat to low, partially cover the pot, and let the sauce simmer for 2-3 hours, stirring occasionally. Add small amounts of stock or water if the sauce becomes too thick during cooking.
When ready to serve, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente.
Drain the pasta and toss it with a portion of the prepared Bolognese sauce.
Divide the pasta among serving plates and top with additional sauce, if desired.
Sprinkle with grated Parmesan cheese and serve immediately.
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1660 mg | 72% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 11.0 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 230 mg | 18% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 767 mg | 16% | |
*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.
